Jamie Oliver

Slow-cooked shoulder of lamb

With roasted vegetables

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Slow-cooked shoulder of lamb

Serves 10
Cooks In4H 20M
DifficultySuper easy
Nutrition per serving
  • Calories
    370
    19%
  • Fat
    21g
    30%
  • Saturates
    9.6g
    48%
  • Protein
    24.2g
    54%
  • Carbs
    9g
    3%
  • Sugars
    7g
    8%
  • Salt
    0.61g
    10%
  • Fibre
    2.2g
    -

Of an adult's reference intake

Jamie's Dinners
recipe adapted from

Jamie's Dinners

By Jamie Oliver
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Ingredients

  • 2 red onions
  • 1 whole bulb garlic
  • 3 carrots
  • 2 sticks of celery
  • 1 large leek or 2-3 baby leeks
  • 1 handful ripe tomatoes
  • olive oil
  • 1 small lamb shoulder , bone in (2.25kg)
  • ½ a bunch of fresh rosemary
  • 2 fresh bay leaves
  • ½ a bunch of fresh thyme
  • 2 x 400 g tins of plum tomatoes
  • 1 bottle of red wine
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Method

  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Peel and quarter the onions and garlic cloves, peel and roughly chop the carrots, trim and roughly chop the celery, and wash, trim and roughly chop the leek. Halve the fresh tomatoes.
  3. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. Using a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each one.
  4. Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.
  5. Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of tin foil and place in the oven. Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork.
  6. Gently break up the meat, pull out the bones, and extract any herb stalks. Squeeze the garlic out of the skins and mush it in. Shred the lamb, check the seasoning and serve with some crispy roast potatoes.

Tip

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Nutrition per serving
  • Calories
    370
    19%
  • Fat
    21g
    30%
  • Saturates
    9.6g
    48%
  • Protein
    24.2g
    54%
  • Carbs
    9g
    3%
  • Sugars
    7g
    8%
  • Salt
    0.61g
    10%
  • Fibre
    2.2g
    -

Of an adult's reference intake