Slow Roast Rosemary, Garlic and Mustard Shoulder of Lamb

Falls off the bone, meltingly tender and delicious with its onion gravy cooking beneath. Serve with roast potatoes, mash, green veg or carrot and swede mashed with pepper - up to you! Left overs can be mixed into remaining gravy and wrapped in a warm tortilla with shredded lettuce and red peppers...


                      
  • Preheat oven to 200c or 180 fan / (390 f)

  • Ingredients
  • 1 x 2 kg lamb shoulder -bone in if poss
  • 1 bunch of fresh rosemary
  • 1 bulb of garlic
  • 2 teaspoons English mustard
  • olive oil
  • 3 red onions (white fine if you don't have)
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon plain flour
  • 1 splash of red wine , optional


  1. Remove the lamb shoulder from the fridge and allow to come up to room temperature.
  2. Pick most of the rosemary leaves and chop finely. Mix with a pinch of sea salt and a good number of  twists of pepper. Crush 2 cloves garlic and stir in. with the English mustard and 2 tablespoons of olive oil.

  3. Slash the lamb all over with a sharp knife, then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.
  4. Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with balsamic vinegar and pour in 200ml of cold water.
  5. Place the lamb shoulder on top and roast for 20 minutes.
  6. Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC or 140 fan (315ºF)  and cook for 4 hours, or until the meat pulls easily away from the bone.
  7. Remove the shoulder to a platter, cover loosely with the foil and leave to rest.
  8. Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
  9. Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
  10. Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy
  11. Shred up the lamb and serve up with sides of your choice. 

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