Slow Roasted Lamb Shoulder

Easter is upon us and with it, Easter egg hunts and Easter bonnet competitions. However you celebrate Easter, nothing could be easier to cook than this Slow Roasted Lamb Shoulder.

Easy to prepare, left to cook slowly in a low oven, whilst you hunt eggs, go to church, or tend the garden. This Slow Roasted Lamb Shoulder is melt in the mouth tender, utterly delicious and just about the easiest recipe I've ever written! Let the oven do the work for you, whilst you celebrate Easter.

As I wanted plenty of leftovers for an upcoming recipe, I roasted 2 lamb shoulders. If you are feeding a crowd, then roasting 2 shoulders of lamb will ensure there's plenty to go around!

Recipe: Each Graig Farm Lamb Shoulder 2.2kg serves 6 people

  • Remove the meat from the fridge an hour before cooking. Take off all packaging and pat dry with kitchen paper.
  • Preheat the oven to 155C/140C fan, gas mark 2.
  • Place the lamb shoulder in a roasting tin that is just big enough.
  • With a sharp knife make a few slashes all over the meat.
  • Place small sprigs of rosemary (and garlic, if liked) into the holes created.
  • Peel and cut in half one onion per lamb shoulder.
  • Place the onion halves under the lamb.
  • Sprinkle over sea salt and freshly ground black pepper.
GF Slow Roasted Lamb Shoulder Prepared Lamb Shoulders
  • Cover the tin tightly with foil that has a pleat in it. This allows for steam to expand and circulate whilst cooking.
GF Slow Roasted Lamb Shoulder The pleat allows for more circulation of steam whilst cooking, resulting in meltingly tender lamb.
  • Place the lamb into the middle of the oven and cook for 5 hours.
  • After the cooking time has elapsed remove the lamb from the oven.
  • Take off the foil and check the lamb by inserting a fork and pulling at the meat. It should fall away from the bone with ease.
  • If you like extra crispy skin on your roast lamb, increase the oven temperature to 200C/180C fan, gas mark 6.
  • Place the lamb back into the oven, without the foil and roast for a further 20-30minutes.
  • Remove from the oven when the skin is golden and crispy.
GF Slow Roasted Lamb Shoulder Slow Roasted Lamb Shoulder look at that gorgeous, crispy skin!
  • Remove the lamb from the roasting tin and place onto a board or platter, cover with foil and allow to rest for 30-40 minutes. Enough time to finish roasting the potatoes!
  • To serve use 2 forks to pull the lamb into chunks.
GF Slow Roasted Lamb Shoulder Slow Roasted Lamb Shoulder so tender it can be pulled apart with 2 forks.
  • Serve with crunchy, golden potatoes or creamy mashed potatoes and seasonal vegetables.