Garlic and Herb Roast Shoulder of Lamb Garlic and Herb Roast Shoulder of Lamb

Garlic and Herb Roast Shoulder of Lamb

A delicious warming treat for all the family.  A whole shoulder of lamb spread with a garlic and herb butter and slow-cooked for over 3 hours with red onions, butternut squash, celery and hot lamb stock.

prep time
10 mins

cook time
3 hours 30 minutes

8 people


  • 1 x 1.8kg/4lb lean shoulder of lamb
  • For the Herb Butter
  • :50g/2oz unsalted butter
  • 3 garlic cloves, peeled and finely chopped or crushed
  • 45ml/3tbsp freshly chopped rosemary
  • Salt and freshly milled black pepper
  • For the Vegetables:

  • 5 small red onions, peeled and cut into wedges
  • 1 large butternut squash, peeled, deseeded and cubed
  • 4 celery sticks, roughly chopped
  • 600ml/1pint good, hot lamb stock


1. Preheat the oven to Gas mark 3, 170°C, 325°F.

2. Prepare the herb butter; in a small bowl mix all the ingredients together.

3. Put the vegetables in the base of a 2.8L/5pint casserole or roasting tin.

4.  Put the lamb on a chopping board and lightly score the surface with a sharp knife.

5. Spread the herb butter over the joint and place on top of the vegetables, pour over the stock, cover and

transfer to the oven for 3-3½ hours.

6.  Serve the lamb with the vegetables, mashed potatoes and steamed broccoli.