Shoulder of Lamb – Slow Style

Shoulder of Lamb – Slow Style is one of my favourite recipes. The lamb is so moist and succulent it is hard to beat. Lovely with a roast meal or even with chips and gravy. This recipe may take a while but the result is worth waiting for. Serve as part of the main dish.

Shoulder of Lamb – Slow Style

A superb recipe that fill the house with beautiful aroma and your mouth full of flavours.

4.57 from 55 votes

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Course: Main Dish

Cuisine: British

Keyword: Alcohol, Lamb, Roast, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 8 people

Calories: 864kcal

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Ingredients

 

MetricImperial

• 1 large leek
• 5 large tomatoes ripe
• olive oil quality
• 2.5 kg lamb shoulder bone in
• 2 medium red onions
• 3 medium carrots
• 1 bulb garlic
• 2 sticks celery
• 1/2 bunch rosemary fresh
• 2 leaves bay
• 1/2 bunch thyme fresh
• 800 g plum tomatoes tinned
• 1 bottle red wine

Instructions

• Preheat the oven to 200ºC/400ºF/gas 6.
• Peel the onions cut into quarters, peel the garlic cloves, peel carrots, celery and roughly chop, and wash, trim and roughly chop the leek.
  3 medium carrots, 1 bulb garlic, 2 sticks celery, 1 large leek
• Cut the fresh tomatoes in half
  5 large tomatoes
• Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray.
  olive oil, 2.5 kg lamb shoulder, 2 leaves bay, 1/2 bunch thyme
• With a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each incision
  1/2 bunch rosemary
• Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray,
  2 medium red onions
• Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of tin foil and place in the oven.
  800 g plum tomatoes, 1 bottle red wine
• Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork.
• Gently break up the meat, pull out the bones, and extract any herb stalks.
• Shred the lamb, check the seasoning and serve with some crispy roast potatoes.

Nutrition

Calories: 864kcal | Protein: 70g | Fat: 62g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 294mg | Sodium: 717mg | Potassium: 790mg