There is nothing quite like the succulent, fall apart, off the bone goodness of slow roasted lamb. I had my first proper taste of this way of cooking lamb on a visit to a tiny village on the island of Corfu, Greece and I have been hooked ever since. Served with a dollop of tzatziki and roasted veg, it’s my idea of heaven!
All you need is a good cut of meat, some simple ingredients and time to make something truly amazing. Make sure you make a more than you need as this serves as a perfect base for some other delicious recipes!
Ultimate Slow Roasted Lamb Shoulder
Preparation Time: 10 minutes
Cooking Time: 8 hours
Serves: 4-6 people plus left overs
- Preheat the oven to 220°C. Line a cast iron pot or roasting tray big enough to hold the lamb with a double layer of foil.
- Make small incisions with a tip of a sharp knife all over the lamb and stuff with pieces of garlic, anchovy and rosemary.
- Place the lamb in the roasting tray or pot with the remaining anchovies, garlic and rosemary. Add the lemon juice, lemon zest and olive oil and a generous amount of salt and pepper.
- Cover the lamb with a double layer of foil and place the lid on top (if using a pot) and place put in the oven.
- Turn the temperature down to 120°C and leave to cook for atleast 6-8 hours.
- Remove the foil for the last 45 minutes of cooking to crisp up the skin.
- Serve with homemade tzatziki, and roasted vegetables.
What can you do with your leftover lamb?
Here are a few recipes for using up that leftover lamb if it wasn’t devoured. Just substitute your slow roasted lamb where the recipe calls for lamb mince or cubed lamb.
- Lamb Biryani – Delicious UK
- No fuss shepard’s pie – BBC Good Food
- Lamb, mint and rosemary pies – Donna Hay