Slow cooking a shoulder of lamb makes for a very delicious meal. Braising or roasting at a lower temperature  for a long time produces a very tender moist joint that is absolutely full of flavour. The slower cooking melts away the fat (basting the meat as it reduces) and breaks down any tougher connective tissues. The resulting juices in the bottom of the roasting tray will make for a really tasty gravy. We have some great cooking tips here for a perfect result.

Lamb From Morley Butchers

Whatever the recipe having the best quality ingredients will make all the difference to your end result. To make sure we have the very best on our counter to offer customers we use a specialist supplier in London’s Smithfield Market. Lamb from different farms and producers varies in  quality throughout the year. The animals will be ready depending on regional conditions and locations that effect the grass on which the animals feed. Whatever the time of year our supplier picks the best grass fed animals for us from around the country so you can be confident that Lamb from Morley Butchers will be excellent eating. You can see more about our lamb here >>

Lamb shoulders come in different sizes throughout the year but as a rule of thumb 2.5kg will make a good meal for 4-6 people. Cooking times will vary according to the weight as well but allow at least 4.5 hours for a really tender result. If you are cooking for smaller numbers we also have half shoulders available.

Ingredients For Slow Roast Shoulder Of Lamb

1 Shoulder of Lamb from Morley Butchers
1 Large onion
2 Celery sticks
1 Large carrot
2 Garlic cloves
Large glass of red wine
Olive oil
Coarse sea salt
Freshly ground pepper

Cooking Tips For Slow Roast Shoulder Of Lamb

Remove your lamb shoulder from any wrapping and pat dry with some kitchen towel. Allow the meat to come up to room temperature before you start – if not you you will need to extend your cooking time.

Preheat your oven to 170C/325F/Gas 3. Select your roasting dish if you have one the right shape, cast iron with a lid is perfect. If no lid available choose something deeper that you can cover well with foil.

Take your vegetables and roughly chop them and arrange in the bottom of your roasting dish. Oil the joint on all sides and season very well with plenty of salt and pepper. A tasty variation here is to rub on some chilli or paprika which will give a spicy back-note to your dish. Alternatively try an additional sprig of rosemary in the pan. Place the meat onto the bed of vegetables skin side up.

Top up the pan with the glass of wine plus enough water or stock to cover the vegetables. Cover with a lid or plenty of foil which will keep in the moisture during the long cooking period.

Place in the oven and set you timer to check proceedings after 2 hours have elapsed. This is a dish you cannot overcook however you can let it dry out so when you check top up the liquid if required. Also make sure that any part of the joint that might be touching the sides is not getting burnt.

After 4 hours start checking to see if the meat is done. You will see that the meat has become tender, flaked and will have pulled back from bone by several cm. Having been covered in the oven the joint is often quite pale at this stage so remove the lid and foil for the final half hour and allow the meat to brown. (Any parts that are already a good colour cover with foil) As before keep the liquid in the bottom of the pan topped up.

When done rest for 15 minutes under a foil cover before carving (or flaking with a fork). Reduce the pan juices to make a very tasty gravy.

Serve with some roasted vegetables and seasonal greens.