Slow-Cooked Shredded Lamb Shoulder

Name: Slow-Cooked Shredded Lamb Shoulder
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Yield: 8 serving(s)
Ingredients: 4 sprigs rosemary, leaves picked and finely chopped; small handful thyme, leaves picked and chopped; finely grated zest and juice 1 lemon; 4 garlic cloves, crushed; 1 tbsp. Dijon mustard; 2 tbsp. olive oil; 2 kg shoulder of lamb, bone in; 2 large onions, thickly sliced; 2 carrots, thickly sliced; 2 tbsp. plain flour; 150 mL white wine; 500 mL lamb or chicken stock; 1 tbsp. redcurrant jelly

This slow-cooked lamb recipe is perfect for a dinner party and easy to prepare.

By The Good Housekeeping Cookery TeamUpdated: 18 March 2024

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Myles New

This slow-cooked lamb recipe is ideal for simple entertaining and would be the perfect meat centrepiece option for Easter Sunday if you're having friends and family around. The oven does all the hard work and it can even be prepped up to a day ahead so you can have a stress-free Easter lunch.

A shoulder of lamb is one of the the best cuts of meat (as well as shank) for this slow cooked recipe. This is because the shoulder has lots of connective tissue that's then broken down during a low temperature and long cook, resulting in a succulent table centrepiece. Lamb shoulder is also a cheaper cut than lamb leg/shank.

This recipe is packed full of flavour using a mixture of lemon, garlic and mustard. You are also rewarded with a flavoursome gravy at the end of the cooking process that's infused with all of the lamb juices, wine and stock.

If you'd like to make a quicker gravy, cook your lamb in a roasting tin that's hob friendly. Follow the method below, except rather than returning the tin to the oven (once the lamb has been removed and the flour and wine have been added), bring the liquid to a simmer over a medium heat and continue the recipe on the hob instead.

If you don't have a roasting tin that's suitable for a hob, remove the cooked lamb and decant the remnants of the tin into a medium pan and continue the recipe on the hob rather than returning the tin to the oven.

Don't forget to take the lamb out of the fridge and allow to come to room temperature for an hour so it cooks through evenly. It's important to also let your lamb rest at the end of the cooking process, in this instance whilst you make your gravy, in order for the meat fibres to relax and the juices to redistribute themselves throughout the joint. This will result in a juicer piece of meat.

We also have plenty of alternatives to lamb if you prefer something else like roast chicken or beef. Plus, we've got a whole Easter gallery if you're veggie or vegan. Don't forget to decorate the table for an Easter lunch to remember.

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

5 hrs 30 mins

Total Time:

5 hrs 50 mins

Cal/Serv:

538

Ingredients

4
sprigs rosemary, leaves picked and finely chopped
small handful thyme, leaves picked and chopped
finely grated zest and juice 1 lemon
4
garlic cloves, crushed
1 Tbsp.
Dijon mustard
2 Tbsp.
olive oil
2
kg shoulder of lamb, bone in
2
large onions, thickly sliced
2
carrots, thickly sliced
2 Tbsp.
plain flour
150 ml
white wine
500 ml
lamb or chicken stock
1 Tbsp.
redcurrant jelly

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3. Mix herbs, lemon zest and juice, garlic, mustard, oil and plenty of seasoning. Make a dozen or so deep cuts all over the shoulder with the point of a sharp knife.
2. Step 2Lay onions and carrots into base of a high-sided roasting tin that just fits the lamb. Place lamb on top and rub over herb mixture. Pour 500ml just-boiled water around lamb.
3. Step 3Cover tin with foil and cook for 5hr, checking occasionally that the tin isn’t dry (add a splash more water if needed).
4. Step 4Remove lamb to a board (reserve tin), cover with foil and leave to rest for 30min-1hr while you make the gravy.
5. Step 5Turn oven up to 200°C (180°C fan) mark 6. To make gravy, skim fat from the tin and stir in the flour, making sure to scrape up any sticky brown bits from base of tin. Gradually stir in wine. Return to oven for 10min until thickened and bubbling. Carefully stir in stock, redcurrant jelly and some seasoning. Return to oven to reduce down for about 15min, until thickened to your liking. Check seasoning and strain through a fine sieve into a pan.
6. Step 6Reheat gravy if needed and serve with the lamb, shredded with 2 forks.

Get ahead: Prepare to end of step 5 up to a day ahead. Once lamb and gravy are cool, cover and chill separately. To serve, preheat oven to 170°C (150°C fan) mark 3. Return lamb to roasting tin and add 200ml just-boiled water to tin. Cover with foil and reheat for 1hr. Reheat gravy in a small pan over medium heat.