Slow-cooked lamb shoulder with carrots and beer
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 6
- Dietary
- Dairy-freeEgg-freeNut-free
Lamb shoulder is an easy going cut that benefits from low, slow cooking. After five hours in the oven you will be rewarded with fall off the bone tender meat and a rich sauce. Serve as part of a roast dinner.
Each serving provides 986 kcal, 60.6g protein, 14.3g carbohydrate (of which 12g sugars), 72.9g fat (of which 30.1g saturates), 4.8g fibre and 0.63g salt.
Ingredients
- 1 whole lamb shoulder, on the bone (1.7–2kg/3lb 11oz–4lb 8oz)
- 5 tbsp extra virgin olive oil
- 2 large onions, cut into large chunks
- 3 celery sticks, cut into large chunks
- 1 small garlic bulb, cut in half horizontally
- 4 bay leaves
- 2 large fresh rosemary sprigs
- ½ tsp fennel seeds
- 5 carrots, peeled and cut into large chunks
- 600ml/20fl oz lager
- salt and freshly ground black pepper
Method
Preheat the grill to its highest temperature. Place the lamb in a large oven dish, roasting tin or casserole (big enough to fit the lamb and vegetables, and deep enough to contain the beer). Season the lamb well all over with salt and pepper and rub with 1 tablespoon oil.
Put the lamb under the grill and cook for about 20 minutes until golden brown and the juices are sizzling.
Remove the lamb from under the grill. Preheat the oven to 170C/150C Fan/Gas 3.
Scatter the carrots, onion, garlic, rosemary, fennel seeds and celery around the lamb, then pour over the beer. Cover with a piece of baking parchment and then wrap tightly in a single sheet of tin foil.
Place in the oven and roast for 4–5 hours, until the lamb is tender enough to carve with a spoon.
Serve with the all the carrots and tender vegetables, the juices and your favourite sides.
Recipe tips
I love to serve this with dauphinoise potatoes and purple sprouting broccoli.
I have also served it with chickpeas warmed with some olive oil and salt and a sort of salsa verde made with blanched cavolo nero and garlic.
