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Roast Lamb Shoulder

Manjiri Chitnis
Deliciously succulent joint of lamb - cheap and cheerful roast
5 from 4 votes
Prep Time 5 mins
Cook Time 2 hrs 35 mins
Total Time 2 hrs 40 mins
Servings 2 people


  • 1.5 kg Lamb Shoulder
  • 2 medium-sized red onions
  • 15 -18 cloves
  • 6- 8 cloves of garlic
  • Sea Salt as per taste
  • 500 ml A generous glug of ruby port wine - approximately a pint
  • handful Fresh rosemary
  • 2 - 3 spritzs Oil - from a spray bottle


  • Wash the lamb shoulder and place it on a tray.
  • Make cuts on both sides with a knife.
  • Peel and cut the garlic cloves in half. Stud the joint of lamb with cloves and garlic in the cuts made by the knife.
  • Sprinkle with sea salt. Tear the rosemary leaves from the stem and sprinkle them on both sides. (lamb and rosemary - a classic combination - just about to be made better with a little twist!)
  • Peel the onions, half, and then roughly chop them.
  • Place the onion on a roasting tray - I recycled my foil tray used for my making roast potatoes for our Christmas dinner.
  • Place the seasoned and prepared lamb shoulder on the onion and spritz with oil - I used oil very sparingly and find using oil from a spraying bottle ideal for this recipe.
  • Then pour a generous glug of ruby port wine onto the lamb - I didn't measure this but added enough to ensure that the meat is totally wet and there is enough to make a gravy - allow for enough so that you can baste the meat at least twice while it is roasting in the oven. Roughly 500ml or one pint should suffice.
  • Pre-heat the oven to 220° C.
  • Cover the roasting tray with a foil such that the foil covers the edge of the tray like a proper lid.
  • Roast in the preheated oven for 2 hours, basting at least twice to allow the meat to cook thoroughly and ensure you get a succulent soft roast that simply falls off the bone.
  • After 2 hours check the roast and adjust cooking time accordingly - I needed about 40 mins more for a soft roast.