Slow Roast Shoulder of Lamb Slow Roast Shoulder of Lamb

Slow Roast Shoulder of Lamb

This one-pot dish uses whole shoulder of lamb spread with a herb butter then slow cooked for 4 hours with the addition of lamb stock, red onions, celery and butternut squash or until the meat falls away from the bone.

prep time
25 mins

cook time
4 hours

8 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 1.8kg lean whole shoulder of lamb
  • For the Herb Butter:
  • 50g unsalted butter
  • 3 garlic cloves, peeled and finely chopped or crushed
  • 3 tablespoons freshly chopped rosemary leaves
  • For the Vegetables:
  • 5 small red onions, peeled and cut into wedges
  • 4 celery sticks, roughly chopped
  • 600ml good, hot lamb stock
  • 1 large butternut squash, peeled, deseeded and roughly chopped


  1. Preheat the oven to 170°C,150°C Fan, Gas Mark 3.

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

  3. Put the onions and celery in the base of a 2.8L flame/heatproof dish 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 with foil and transfer to the oven for 3½ hours. Remove the foil, add the butternut squash, return to the oven and continue to cook for a further 30 minutes.

  6. Transfer the lamb and vegetables to a large platter and keep warm.  Skim the fat from the dish leaving behind the meat juices.

  7. Serve the lamb with the vegetables, meat juices and creamy mash.