Perfect Slow-Cooked Shoulder of Lamb
Perfect Slow-Cooked Shoulder of Lamb



  • 3 sliced onions
  • 6 potatoes, peeled and thinly sliced
  • 1 bunch of thyme, leaves picked
  • Salt and pepper
  • 1 lamb shoulder
  • 1 garlic bulb, separated into cloves
  • 550ml chicken stock
  • Steamed greens, to serve
  • Preheat the oven to 130C. Mix the onions, potatoes, and thyme in a bowl, and season well. Layer these veggies in a roasting tin, and lay the lamb shoulder on top, skin-side up. Cut several small incisions in the lamb and stuff with whole garlic cloves, pushing them into the meat.
  • Pour the chicken stock over the meat, and place the whole lot into the oven for 4-5 hours - you want the potatoes nice and crisp on top, and soft inside. Remove the lamb from the oven, and leave to rest for 20 mins. Carve, and serve with the slow-cooked veg, steamed greens and gravy. Yum!
5 hrs
4 serving

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