Slow roast lamb shoulder does not need a whole bone-in joint — butcher shoulder chunks braise just as soft. Tuck 1kg Hogget Lamb Bone-in Shoulder Chunks into a pot with garlic, rosemary and stock, then leave the oven to do the work. Shop Lamb Shoulder and Slow Cooker Meat when you want lamb that pulls apart for a Sunday plate.
Ingredients
- 1kg hogget lamb bone-in shoulder chunks
- 1 onion + 2 carrots, chunked
- 4 garlic cloves, smashed
- 2 rosemary sprigs + 2 thyme sprigs
- 250ml lamb or chicken stock
- 100ml red wine (optional)
- 1 tbsp oil
- Salt and black pepper
Method
- Heat oven to 160°C (fan 140°C). Pat lamb dry, season well.
- Brown the chunks in oil on the hob in batches — colour equals flavour.
- Tip lamb, veg, garlic and herbs into a lidded casserole. Add wine and stock so liquid comes halfway up the meat.
- Cover and roast 2.5–3 hours until the lamb is fork-tender. Uncover for the last 20 minutes if you want more colour.
- Skim excess fat, taste the juices, season. Serve with mash or couscous and a sharp mint sauce.
Want chops for a quicker lamb night? Lamb Chops 900g-1.1kg (Frozen) grills in minutes. Browse Lamb for more British lamb cuts.