Slow-cooked shoulder of lamb with roasted vegetables

slow-cooked shoulder of lamb with roasted vegetables

Serves 10

  • 2.25 kg quality shoulder of lamb, bone in

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 1 whole bulb garlic, broken into cloves

  • 1 handful fresh rosemary sprigs

  • 2 red onions, peeled and quartered

  • 3 carrots, peeled and roughly chopped

  • 2 sticks celery, cut into pieces

  • 1 large leek, or 2-3 baby leeks, trimmed and cut into pieces

  • 1 handful ripe tomatoes, halved

  • 2 fresh bay leaves

  • 1 handful fresh thyme sprigs

  • 2 x 400 g tinned plum tomatoes

  • 1 bottle red wine

Preheat your oven to 200ºC/400ºF/gas 6. 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 and poke rosemary leaves and some quartered cloves of garlic into each one. This will give great flavour to the meat. 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.



Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of foil and put it into 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. 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.

Nutritional Information

Slow-cooked shoulder of lamb with roasted vegetables

Bags of lovely Mediterranean flavour

0 foodies cooked this
These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge
Serves 10
4h 20m
Super easy
Print this recipe
Method

This is a recipe that I first made as an alternative to roasting a leg of lamb. I wanted to save time and make my own gravy, so I turned it into a pot roast by adding vegetables and wine. I think shoulder of lamb is one of the best cuts by far – it's tastier than leg and much more economical.

Preheat your oven to 200ºC/400ºF/gas 6. 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 and poke rosemary leaves and some quartered cloves of garlic into each one. This will give great flavour to the meat. 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.

Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of foil and put it into 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. 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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 1156
    58%
  • Carbs 9.3g
    4%
  • Sugar 7.7g 9%
  • Fat 37.0g 53%
  • Saturates 13.8g 69%
  • Protein 70.5g 156%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 2.25 kg quality shoulder of lamb, bone in

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 1 whole bulb garlic, broken into cloves

  • 1 handful fresh rosemary sprigs

  • 2 red onions, peeled and quartered

  • 3 carrots, peeled and roughly chopped

  • 2 sticks celery, cut into pieces

  • 1 large leek, or 2-3 baby leeks, trimmed and cut into pieces

  • 1 handful ripe tomatoes, halved

  • 2 fresh bay leaves

  • 1 handful fresh thyme sprigs

  • 2 x 400 g tinned plum tomatoes

  • 1 bottle red wine