Braised Shoulder of Lamb Braised Shoulder of Lamb

Braised Shoulder of Lamb

Try our whole lamb shoulder dish with root vegetables, wine, stock and fresh herbs.

prep time
10 mins

cook time
3 hours

6 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 1 x 1.8kg lean whole shoulder of lamb
  • 2 tablespoons sunflower oil
  • 2 medium onions, peeled and quartered
  • 2 large carrots, peeled and roughly chopped
  • 2 sticks celery, roughly chopped
  • 2 tablespoons runny honey
  • 300ml good red wine
  • 150ml good, hot lamb stock
  • 10 sprigs fresh rosemary


  1. Preheat the oven to 170°C, 325°F, Gas Mark 3.
  2. Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.
  3. Cook the lamb for 3-4 minutes on both sides until brown and transfer to a 2.8L casserole dish with a lid or a large non-stick roasting tin.
  4. Add the vegetables to the frying pan and cook for 3-4 minutes until brown. Transfer to the casserole dish or roasting tin.
  5. Add the honey, wine, stock and rosemary. Bring to the boil, reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven for 2½-3 hours. Turn the lamb over half way through the cooking time.
  6. Serve with creamy mashed potatoes and seasonal vegetables.


Use a large roasting tin if your frying pan is not large enough. If preferred halve the recipe and use 1 x 900g lamb half shoulder joint instead.