Slow-Roast Mediterranean Lamb Shoulder
Slow-Roast Mediterranean Lamb Shoulder



  • 1 chopped carrot
  • 3 chopped celery stalks
  • 2 chopped onions
  • 1 halved garlic bulb
  • 5 bay leaves
  • 4 thyme sprigs
  • 2 rosemary sprigs
  • 1 tbsp peppercorns
  • 2 tbsp balsamic vinegar
  • 1 tbsp sugar
  • 1.6kg lamb shoulder on the bone
  • 500ml red wine
  • 1 litre chicken stock
  • Large dollop of green pesto
  • Chuck the onions, celery and carrot into a baking dish with the garlic, herbs, peppercorns, sugar and vinegar. Mix well, then rest the lamb shoulder on top. Pour the wine over the lot, then season with salt. Cover and marinate in the fridge overnight, turning once.
  • Preheat the oven to 160C. Pour the stock into the baking dish, turn the lamb again, then cover with baking paper and a tight layer of foil, and cook for 5.5 hours. When done, remove the lamb and increase the temperature to 200C. Remove the foil and paper, and cook the lamb for 30 mins. Remove from the oven, strain 1 litre of the cooking juices into a clean saucepan, skim off the fat and cook for 20 mins on the hob to make a reduced and rich gravy.
  • Pull the meat from the bone, slice, and serve with all your favourite roast vegetables or sides and the gravy.
6 hrs
4 serving

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