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6 hour Shoulder of Lamb


I wanted to share a simple yet fantastic way of cooking Shoulder of lamb. If you follow this recipe the meat will literally be falling off the bone, full of flavour and really juicy. You can serve this with what ever you like, a suggestion would be Dauphinois potatoes and green veg. ⠀⠀⠀



1 shoulder of Lamb

2 onions

1 garlic bulb top chopped off horizontally

Salt and pepper

1 teaspoon Red currant jelly

100 ml white wine


METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Roughly chop the onions and place in a roasting tin that isn’t too big. You want the lamb to fit quite snug into it. Season the onions and place the lamb on top. Add the garlic season generously. Roast at 210 degrees for 30 minutes. Remove from the oven, cover with foil, turn down the heat to 135 degrees and cook for a minimum of 5 hours, but anything up to 8 hours.

Remove the foil and set aside the lamb onto a warm plate and cover with foil. Spoon off as much fat from the juices and discard. Add the wine to the pan and place on the hob. Let the wine bubble away to evaporate the alcohol. Squeeze the soft garlic from the skin and mix into the wine. Stir in the red currant jelly and scrape all of the flavour from the pan. This will create a superb gravy. I serve it with the onions, but for a smooth finish put through a sieve.

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