Name: Slow-Roast Lamb Shoulder
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: British
Ingredients: 2 kg lamb shoulder, bone in; 1 bulb garlic, halved; Salt; A few sprigs of rosemary (optional); 1 lemon, halved (optional); A glass of water or stock in the tin (optional)

Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.

Lamb shoulder roasted low until it falls off the bone.

Cuisine: British
Serves: 6
Prep: 10 min
Cook: 240 min
Total: 250 min
Difficulty: Easy

About 10 minutes hands-on; then 4 hours in a low oven.

Gluten-freeDairy-freeEgg-freeNut-free

Equipment: Roasting tin; foil

Ingredients

2 kg lamb shoulder, bone in
1 bulb garlic, halved
Salt

Optional extras

A few sprigs of rosemary
1 lemon, halved
A glass of water or stock in the tin

Method

Heat the oven to 160°C (fan 140°C). Season the lamb all over and put it in a tin with the garlic. Add a splash of water.
Cover tightly with foil and roast for 4 hours, until it pulls apart. Uncover for the last 20 minutes to brown.

Swaps and tips

Leftovers freeze well. Serve with greens and mint sauce.

Add carbs for the family (optional)

For the family, roast potatoes alongside.

Nutrition estimated, per serving

Protein	Carbs	Fibre	Fat	Calories
40 g	1 g	0 g	39 g	520 kcal

Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.

Recipes are AI created and editorially reviewed; kitchen testing is ongoing.

Recipe from healthshelf.org

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Slow-Roast Lamb Shoulder