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shoulder of lamb

Shoulder of Lamb (slow roasted)

Chef Trudy
This beautifully marinated shoulder of lamb will just melt in your mouth, the delicious flavors will make you want to keep coming back for more!
Prep Time 30 minutes
Cook Time 5 hours
Marinating time 3 hours
Total Time 8 hours 30 minutes
Course Main Course
Servings 5 servings



  • 1 medium shallot
  • 4 cloves garlic
  • 4 small cherry tomatoes
  • 2 anchovies
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp pink peppercorns
  • 2 tbsp rosemary leaves
  • 1 sprig thyme
  • 1 small bunch of mint leaves
  • 1/3 cup white wine
  • 4 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 medium lemon

Cooking the Lamb

  • 4.4 lb lamb shoulder
  • 3 medium onions


Make the Marinade

  • Cut the shallot in half
  • Crush or finely chop the garlic cloves
  • Toast the cumin and coriander seeds by heating a pan (no oil) and dry frying them for 4-5 minutes until toasted. Keep stirring so they don't burn and go bitter
  • Pick the thyme leaves from the stalk
  • Chop the mint leaves
  • Zest and juice the lemon
  • Add all the marinade ingredients in to a food processor and mix well

Prepare the Shoulder of lamb

  • Pierce the lamb all over with a knife, and put it in a large roasting tin. Cover the lamb with the marinade, coating it thoroughly.
  • Cover the lamb with plastic wrap and leave in the fridge for at least 3 hours

Cook the Lamb

  • Take the lamb out of the fridge at least one hour before cooking to allow it to get to room temperature
  • Heat the oven to 320F
  • Take the 3 onions and cut each one in to 3 thick discs. Place these in the roasting dish, and rest the shoulder of lamb on the top. Cover loosely with aluminum foil and roast for 5 hours, basting occasionally.
  • Serve and enjoy


Serve up with roasted cauliflower and other vegetables for a delicious meal
Keyword roast lamb

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