Roast lamb shoulder

Roast lamb shoulder

  • Time 120minutes
  • Serves 6
  • Difficulty Easy


Lamb, 3kg shoulder bone in

2 Onions

3 Carrots

3 Sticks of celery

1 Head of garlic

2 Sprigs of rosemary

3 Bay leaves

1 TBSP fennel seed

1 Star anise

100ml White wine

500ml Good quality chicken stock


  1. Season the lamb shoulder with sea salt and place skin side down in a large pan or roasting tin, with a little oil. Leave on a medium heat for 10 to 15 mins to caramelise.
  2. Remove the lamb and set to one side.
  3. Quarter the onions, slice the carrots in half, and coarsely chop the celery. Add to the roasting tin along with the garlic, rosemary, fennel seed, anise and bay leaf.
  4. Caramelise the veg for 5 mins, then add the white wine to deglaze and reduce.
  5. Add the chicken stock and bring to a simmer, then add the lamb shoulder, skin side up to the roasting tin.
  6. Cook at 200c for 30 mins.
  7. Remove from the oven and cover with foil, lower the temperature of the oven to 140c and cook for another 4 hours. Check every 30 mins or so to make sure that the stock hasn’t reduced too far, if it has add some water to make sure that the lamb is kept moist.
  8. Take the lamb out of the roasting tin and leave to rest. Turn the oven back up to 200c. While the lamb is resting, reduce the pan juices with the veg to make a gravy, then add the lamb shoulder back into the roasting tray and baste with the gravy. Give the lamb another 20-30 mins in the oven to glaze and crisp the skin.
  9. Remove, slice and serve.

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