Slow Roasted Lamb

Lamb shoulder is just perfect for slow roasting. It's ideal for serving a family and yields plenty of tender, lean meat—perfect for mid-week meals or school lunches!

My top tips—

  • Always let the meat sit out from the fridge and reach room temperature before roasting
  • For the first 15 minutes, have the oven temperature at 210C (fan forced) and then bring it down to 130C. This gets the heat right into the joint
  • Always rest the meat before carving, this allows for juicer meat
  • Season before cooking


  • 2-3kg (approx) Lamb shoulder on the bone
  • 2 tablespoons of butter/coconut oil/ghee
  • 6-8 garlic cloves, peeled and halved
  • Salt and pepper for seasoning 
  • 250ml of red wine
  • 3 bay leaves
  • 1 Leek
  • 3 fresh rosemary sprigs
  • 3 fresh thyme sprigs
  • I large carrot
  • 2 celery stalks
  • Small sweet potato cut into cubes/rounds/chunks
  • 2 tbsp. balsamic vinegar


  • 2 large cauliflowers
  • ½ cup of water
  • Salt and pepper for seasoning
  • 1tsp of wholegrain mustard
  • 25g of unsalted butter

To do

  • Preheat your oven to 210C
  • Place bay leaves, carrots, celery, leek and sweet potato in a baking dish and add a few whole garlic bulbs, along with the vinegar. Mix together and rest lamb on top
  • With the lamb, make 6-8 incisions and fill with thyme, rosemary and garlic
  • Pour over the wine and season with salt and pepper, place the butter on top and cover with a tight-fitting lid or aluminium foil (this can be done the night before to marinate or earlier that day)
  • Turn down the heat to 130C and cook for 3-4 hours or until the meat is tender enough to fall apart easily
  • Strain the cooking juices, and in another clean saucepan cook over a high heat for about 20 mins until it makes a rich gravy
  • Cover the lamb and let it rest while you make the mash
  • Chop the cauliflower into medium chunks and add to a pot of gently boiling water
  • Cover with a lid and let steam on a medium heat until tender
  • Once the cauliflower is tender, blitz in a food processor with the mustard, butter and some salt and pepper to taste. The finished product should be think and creamy!

Carve the lamb and serve up. Add a generous dollop of the mash and top with gravy. Delicious!


Katie x


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