Slow roast lamb

Last updated: 15 December 2020
Preparation: 10 minutes
Cook: 5 hours
Servings: 8 servings


2 tablespoons olive oil
2 lamb shoulders on the bone or 1 leg of lamb
8 garlic cloves, chopped roughly
4 rosemary sprigs
8 thyme sprigs
1 cup red wine
2 cups beef stock
salt and pepper
2 tablespoons cornflour (optional)


  1. Preheat oven to 125°C.
  2. Heat a large, heavy-based, oven-proof pan on high heat, add oil and sear lamb for 2 minutes on each side.
  3. Add garlic, rosemary, and thyme, and cook for a further 30 seconds, then add red wine and allow to bubble for 2 minutes.
  4. Finally add stock and, once it comes to the boil, place lid on pot and put in oven for 5 hours.
  5. When cooked, remove lamb from pot, cover and rest while you make the sauce. Strain juices into a jug to remove herbs and garlic and then return juices to the pot. Discard garlic, rosemary and thyme.
  6. Scoop off any large amounts of fat (or see tip below) and bring juices to the boil, cooking rapidly until reduced by about a quarter. If sauce needs more thickening, take 2–3 tablespoons of the sauce liquid and mix with cornflour in a separate jug. Return to pot and stir continuously over medium heat until it thickens slightly.
  7. Pull apart the lamb with a fork and serve with sauce and salad or roast vegetables. Serve with roast cherry tomatoes, roast pumpkin and steamed green beans. The flavours match perfectly.

Tip: To remove fat add a couple of mugs of ice to the pot. The fat accumulates around the cold ice and solidifies. Remove with a slotted spoon and discard.

Variation: If you only need to make one lamb shoulder, simply halve the other ingredients.

Recipe from Summer TABLE by Jodie Blight.


Roast lamb can be used up in so many amazing meals. Make a roast lamb pizza, a roast lamb wrap or warm roast lamb salad.