Slow-Cooked Shoulder of Lamb Recipe
The best way to cook shoulder of lamb is slowly, allowing the meat to become tender & succulent. The addition of tomatoes, garlic and anchovies gives it a Mediterranean edge and a delicious sauce that really complements the flavour of the lamb. Simply delicious!
There's something magical about slow-cooking a shoulder of lamb. This isn't a cut that responds well to rushing - it needs time, patience, and gentle heat to transform from a tough working muscle into something so tender it falls away from the bone at the touch of a fork.
Our Mediterranean-inspired approach builds layers of flavour from the start. Searing the lamb creates that essential caramelised crust, while the bed of vegetables beneath does double duty - keeping the meat elevated while slowly breaking down to form the foundation of an incredible sauce.
The secret ingredients here are the anchovies. Don't worry if you're not an anchovy fan - they dissolve completely during the long, slow cook, leaving behind only a deep, savoury richness that enhances the lamb without announcing itself. Combined with garlic, tomatoes, and herbs, they create something that tastes unmistakably Mediterranean.
This is the sort of cooking that fills your kitchen with the most wonderful aromas for hours. It's perfect for a lazy Sunday when you want something spectacular but don't want to spend the day fussing. Once it's in the oven, it largely takes care of itself, leaving you free to enjoy the anticipation of what's to come.
What You'll Need
Serves 4-6
| Shoulder of Lamb | 1 x 2kg |
|---|---|
| Pure Chicken Stock | 500ml |
| Cherry Tomatoes | 300g |
| Anchovy fillets | 5 |
| Onions | 2, sliced in half |
| Large Carrot | 1, cut into chunks |
| Head of Garlic | 1, sliced in half |
| Rosemary | Large sprig |
| Seasoning | Salt & Pepper |
How To Make It
Oil and season the lamb shoulder with salt then sear well in a hot pan on all sides until coloured.
Place the onion, garlic, carrot and tomatoes in a roasting tray, making a raft to sit the lamb on.
Lay the anchovy fillets over the lamb along with the rosemary.
Pour the stock into the tray and cover with parchment paper and foil, sealing it around the edges.
Place in a hot oven at 220°C for 20 minutes then turn the oven down to 160°C and cook for a further 4 hours or until the meat comes away from the bone.
Place the lamb back in the oven uncovered for ½ hour, after removing all the other ingredients & liquid and placing in a jug to settle.
Drain any excess fat then blend to a sauce, adding a little water if necessary. Pass through a sieve, season to taste and re-heat to serve with the lamb.
Chef's Tip
If you wish to enhance the sauce even more you can add 200ml of white wine and a good sprig of thyme to the cooking process.
