Neil’s Slow Roasted Lamb Shoulder


Lamb shoulder – as big as you need

Handful of finely chopped herbs – oregano, thyme, rosemary

2 garlic cloves

125ml Red wine

Zest and juice of 1 lemon

70ml olive oil

250ml chicken stock

Salt & Pepper




Preheat the oven to 150C (300F)

Combine the herbs, garlic, lemon zest and juice and 2 tablespoons of the olive oil, salt & pepper, and mix well.

Score the lamb with several long, shallow cuts and massage in the herby mixture.

Place in a roasting tin and add the wine and chicken stock, cover with foil and roast for 5 hours – until the lamb is falling off the bone.

Set aside to rest.

Goes beautifully with sweet potato wedges which take 20-25 minutes to roast at 200C

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