SLOW-ROASTED HERBY LAMB SHOULDER
This succulent slow-roasted lamb shoulder uses our bespoke Lamb Seasoning to create a deeply aromatic crust. The combination of smoked paprika and dried mint provides a perfect balance of warmth and freshness, making it an ideal centrepiece for a traditional Sunday roast.
Equipment
- Bowl
- Roasting Tin
- Oven
- Foil
Ingredients
- 1.5 kg Lamb Shoulder (bone-in)
- 3 tbsp Lamb Seasoning by Goodness In A Bowl (see Notes below to shop)
- 2 tbsp Olive Oil
- 1 tpsp Runny Honey (optional, for caramelisation)
- 500 ml Lamb Stock or Vegetable Stock
- 1 Large Onion (thickly sliced)
- 1 Bulb of Garlic (halved horizontally)
Instructions
- Prepare the Lamb: Remove the lamb from the fridge at least 30 minutes before cooking to reach room temperature. Pat the meat dry with kitchen paper. Using a sharp knife, score the fat in a diamond pattern, being careful not to cut into the meat.
- Apply the Rub: In a small bowl, mix the olive oil with 3 tablespoons of Lamb Seasoning to create a thick paste. Rub this mixture all over the lamb, ensuring you massage it into the scored fat and all crevices.
- Set up the Roasting Tin: Place the sliced onions and the halved garlic bulb at the bottom of a deep roasting tin. Pour in the lamb stock. Place the seasoned lamb shoulder on top of the onions.
- Slow Roast: Cover the tin tightly with a double layer of foil. Place in a preheated oven at 150°C (130°C fan). Roast for 3.5 hours.
- The Crisp Finish: Remove the foil and increase the oven temperature to 200°C. If using honey, drizzle it over the lamb now. Roast for a further 20–30 minutes until the skin is crispy and the meat is "pull-apart" tender.
- Resting: Transfer the lamb to a warm plate and tent loosely with foil. Let it rest for at least 20 minutes before carving or shredding with two forks.
Notes
THE PERFECT MATCH
To truly capture the depth of this dish,we recommend using our bespoke spice blend. Shop the Blend