Slow-Roasted Lamb Shoulder

Slow-Roasted Lamb Shoulder is the pinnacle of Sunday cooking. Unlike lamb leg which can dry out, the shoulder is a harder-working muscle with more connective tissue and fat, which breaks down during the long, slow roast into something extraordinarily tender and flavourful. You can do virtually no work and achieve spectacular results — the oven does everything. The lamb becomes so soft it pulls apart with two forks, with beautifully caramelised edges and a rich, herby flavour throughout. Serve with roasted potatoes, mint sauce, and plenty of gravy made from the pan juices.

• ✅ 1.5 kg bone-in lamb shoulder
• ✅ 5 garlic cloves, sliced
• ✅ 4 rosemary sprigs
• ✅ 3 tbsp olive oil
• ✅ 1 tsp cumin
• ✅ Salt & black pepper
• ✅ 200ml chicken or veg stock
• ✅ 2 onions, quartered

1. 1Preheat oven to 160 °C (320 °F).
2. 2Make small slits in the lamb with a knife. Insert garlic slices and rosemary.
3. 3Rub all over with olive oil, cumin, salt, and pepper.
4. 4Place on a bed of onions in a deep roasting tin.
5. 5Pour stock into the tin and cover tightly with foil.
6. 6Roast for 3.5–4 hours until the meat falls off the bone.
7. 7Remove foil and roast a further 15 minutes to crisp the top.
8. 8Rest for 15 minutes before pulling and serving.