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Slow-Cooked Lamb + Roots

By Angelique Panagos

I Quit Sugar - Lamb Shoulder
  • 4–6 servings
  • Prep - 15 mins
    Cooking - 3 hours 40 mins
  • Total - 3 hours 55 mins
I Quit Sugar - Lamb Shoulder

This lamb shoulder is cooked low and slow in the oven, the best way to cook it in our opinion! This fall-off-the-bone meat will have your guests singing your praises!  

Servings: 4–6
Preparation: 15 mins
Cooking: 3 hours 40 mins

Ingredients

  • 1 kg lamb shoulder.
  • 7 cloves garlic, 2 halved the rest crushed.
  • 2 tablespoons extra virgin olive oil.
  • 2 large carrots, chopped.
  • 2 large parsnips, chopped.
  • 1 onion, cut into quarters.
  • 1 large leek, trimmed and sliced.
  • 450 ml stock, heated.
  • 3 sprigs rosemary, fresh.
  • Sea salt and freshly cracked black pepper.

Directions

1. Preheat the oven to 160°C / 325°F / Gas Mark 3

.

2. Prepare the lamb for seasoning. Drag the tip of a sharp knife in lines across the meat, creating shallow scores through the top layer of the lamb shoulder, crosshatching the entire surface on both sides. Drive the tip of the knife and twist it into the meat in four different areas on each side of the cut of lamb, then stuff each hole with a half clove of garlic. The garlic should be completely buried in the lamb.

3. Rub both sides of the lamb with oil and the crushed garlic and season with sea salt and black pepper. Place the lamb in the centre of a medium to large deep roasting dish and lay the carrots, parsnips, onion and leek around it. Pour the stock over the vegetables on either side of the lamb, then place a sprig of rosemary on top of the meat and one on either side.

4. Cover the roasting tin with kitchen foil and roast for about 3 hours. Then remove the foil and return to the oven for 30–40 minutes, or until cooked to your liking. Meanwhile, start preparing your sides of choice. Once the lamb is cooked, allow it to stand for 30–40 minutes, then serve with sides.


This lamb shoulder is cooked low and slow in the oven, the best way to cook it in our opinion! This fall-off-the-bone meat will have your guests singing your praises!

Ingredients

  • 1 kg lamb shoulder.
  • 7 cloves garlic, 2 halved the rest crushed.
  • 2 tablespoons extra virgin olive oil.
  • 2 large carrots, chopped.
  • 2 large parsnips, chopped.
  • 1 onion, cut into quarters.
  • 1 large leek, trimmed and sliced.
  • 450 ml stock, heated.
  • 3 sprigs rosemary, fresh.
  • Sea salt and freshly cracked black pepper.

Directions

1. Preheat the oven to 160°C / 325°F / Gas Mark 3

.

2. Prepare the lamb for seasoning. Drag the tip of a sharp knife in lines across the meat, creating shallow scores through the top layer of the lamb shoulder, crosshatching the entire surface on both sides. Drive the tip of the knife and twist it into the meat in four different areas on each side of the cut of lamb, then stuff each hole with a half clove of garlic. The garlic should be completely buried in the lamb.

3. Rub both sides of the lamb with oil and the crushed garlic and season with sea salt and black pepper. Place the lamb in the centre of a medium to large deep roasting dish and lay the carrots, parsnips, onion and leek around it. Pour the stock over the vegetables on either side of the lamb, then place a sprig of rosemary on top of the meat and one on either side.

4. Cover the roasting tin with kitchen foil and roast for about 3 hours. Then remove the foil and return to the oven for 30–40 minutes, or until cooked to your liking. Meanwhile, start preparing your sides of choice. Once the lamb is cooked, allow it to stand for 30–40 minutes, then serve with sides.