Pot Roast Shoulder of Lamb Pot Roast Shoulder of Lamb

Pot Roast Shoulder of Lamb

Shoulder of lamb marinated in crushed spices and then slowly pot roasted until tender with vegetables and stock for a hearty family lunch.

prep time
25 mins

cook time
2 hours 30 minutes

2 people


  • 1 x 1.8kg lean boned shoulder of lamb
  • 1 teaspoon cardamom pods, crushed and seeds removed
  • 1 teaspoon allspice seeds, crushed
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon black peppercorns
  • Salt
  • 150ml red wine
  • 4 tablespoons white wine vinegar
  • 6 pickled walnuts, chopped
  • Knob of butter
  • 1 onion, peeled and finely chopped
  • 50g dried porcini mushrooms, softened in 300ml hot water
  • 2 carrots, peeled and chopped
  • 4 small turnips, peeled and chopped or 1 small pumpkin, seeds removed and roughly chopped
  • 450ml good, hot lamb stock
  • Freshly chopped flat-leaf parsley, to garnish


  1. Lay the joint, skin side down in a large, flat dish. Sprinkle over the spices, seasoning, vinegar and wine. Cover and marinate for at least 6 hours or overnight in the refrigerator.
  2. Place the joint on a chopping board, skin side down. Discard the marinade and sprinkle the walnuts over the joint. Roll up and secure with butcher’s string or elasticated meat bands.
  3. Heat the butter in a large non-stick frying pan. Drain the liquid from the mushrooms and reserve. Cook the onion and mushrooms for 2-3 minutes until soft but not brown and transfer to a large casserole dish. Add the reserved mushroom liquid. Preheat the oven to 170°C, 150°C, Gas Mark 3.
  4. In the same non-stick frying pan brown the joint with the vegetables for 2-3 minutes and transfer to the casserole dish with the stock.
  5. Cover and cook for 2½ hours or until tender.
  6. Garnish with the parsley and serve with crusty bread.