Slow-roast shoulder of lamb

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4–6


By Bryn Williams
From Saturday Kitchen

Ingredients

For the lamb

  • 1 small shoulder of lamb (about 1.5kg–2kg/3lb 5oz–4lb 8oz)
  • 50ml/2fl oz vegetable oil
  • 100g/3½oz unsalted butter
  • 2 onions, sliced
  • 1 rosemary sprig, leaves chopped roughly
  • 5 large potatoes, peeled and sliced
  • 1 litre/1¾ pints lamb stock
  • 1 garlic bulb, cut in half
  • salt and freshly ground black pepper

For the salad

  • 2 Little Gem lettuces, leaves separated
  • 50g/1¾oz rocket
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
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