Slow-cooked shoulder of lamb recipe
This makes a great Sunday lunch or weekend family supper. Children can help rub on the rosemary and garlic.
Prep time
5 mins
Cook time
180mins
Serves
4 - 6
Difficulty
Medium
- 15 garlic doves (10 left whole and 5 finely chopped)
- 6 sprigs of rosemary
- 1 whole shoulder of lamb, bone-in (about 2kg)
- 1 tablespoon finely chopped rosemary
- Sea salt and freshly ground black pepper (optional)
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Preheat the oven to 220°C/ gas mark 7.
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Put the garlic cloves and the sprigs of rosemary in a lidded, ovenproof dish large enough to hold the joint or a roasting tin. Place the lamb on top of the rosemary and garlic. Rub the crushed garlic and the finely chopped rosemary over the lamb and season with a little salt and pepper. Tightly cover the dish with foil and then put the lid or cover the tin with double layer of foil.
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Place the lamb in the oven, reduce the temperature to 170°C/ gas mark 3 and cook for 3 hours.
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