Just call me Bev: Slow cooked lamb shoulder

I had never cooked a lamb shoulder before Saturday night but it was something I had been wanting to do for ages. The version I had at Chiswick was amazing – that slow cooked flavour that you get from it is something else! I will tinker with this a little I’m sure – maybe less time, maybe add some stock/wine to it? In any case – it was DELICIOUS with enough leftovers to shred and turn into a delicious ragu.

Lamb Shoulder
: Lamb shoulder
: Rosemary
: Olive oil, salt & pepps
: Garlic
: Onion

: In the base of a heavy roasting pan add some garlic, an onion quartered, garlic and a few sprigs of rosemary

: Place the lamb on top and massage in olive oil, salt & pepper, some extra rosemary and a few more cloves of garlic. (I used two pieces because we had 6 for dinner and I wasn’t sure one would be enough. I also come from a big family renowned for over catering. That’s just how we roll).

: Whack your oven up high (220%) to pre heat

: Cover tightly with foil, turn oven down to 160% and cook on a low oven for 4-5 hours. I cooked this version for closer to 5

: I served at the table shredding the meat as I went as it fell off the bone served with a healthy dollop of salsa verde. Salsa what you say? Funny you should ask…

Salsa Verde
: Bunch of Basil, mint & continental parsley
: 2 cloves garlic
: Capers
: Anchovies
: Gherkins
: Djorn mustard
: Red wine vinegar
: Olive oil
: Salt & pepps

: Finely chop a small handful of capers & gherkins and 6 anchovy fillets whack into a bowl

: Finely chop a bunch of basil, mint & parsley and add into the bowl

: Add in the mustard & vinegar and then slowly add in the olive oil (about 8 tablespoons) until you get the consistency you are after

The salsa verde is perfect with any roasted meat, fish or a good hunk of meat cooked on the BBQ!

Comments

  1. Anonymous says:

    Thank you for the recipe. I am going to give it a go. It looks DELICIOUS!! :)

    Teresa

  2. salsa verde love. Looks tremendous.
    T x

  3. I’ll be trying this one for sure! Thanks Beth xx

  4. Yum, this looks simply delicious. I love salsa verde with baked salmon, I must try it with lamb sometime.

  5. Hmmmm, slow roasted lamb has been a fav of mine since I met Ben Donohue and he gave me his cook book, autographed. The slow lamb shoulder with prunes and rosemary he does is so delicious. It’s also A recipe I can cook on the boat. Your table looks beautiful.

  6. I made a roast last night. Unfortunately it was supposed to be boiled :|

    Yours looks so much more delicious lol

  7. Anonymous says:

    I am not a meat fan but the Salsa Verde looks lovely, thanks for sharing the recipe.
    Carolyn.

  8. Beautiful as always. I want to come to dinner at your place!

  9. I was about to comment on the original post about you inspired me to cook lamb shoulder for the first time last night and how yummy it was and how much everyone (just the fam) enjoyed it! I made gravy (from scratch – not a Gravox packet in sight) and twas YUM. Thank you!!!

  10. Love me some lamb Beth and will definitely try this one with the salsa verde but I may just have to throw it in the slow cooker – I’m likely to forget its in the oven and go out for the day!

  11. I cooked a lamb shoulder for the first time recently I made a gravy that had anchovies and capers in it. Oh my!! So easy, so delicious. I can’t believe I waited so long. Salsa verde looks fab. Xx

  12. Photos are so great. Do you use a fancy camera or your iPhone or just a plain old camera? I am the world’s worst photographer but I love the idea that if I have the right equipment I can do just about anything!!

  13. I love lamb in any form, but love the idea of it with salsa verde – must try, looks yum :)
    x sannah

  14. Love slow cooked lamb shoulder. I made this the other day and it was amazing. Didn’t do the quinces though as was sadly quinceless.

    http://nofussfood.wordpress.com/2012/06/27/moroccan-slow-cooked-shoulder-of-lamb-with-savoury-stewed-quinces/

  15. Oooh yeah, slow roasting it gets all the excess fat out that a shoulder has and renders it, it has been a favourite of ours for years, plus the real gravy you can make with the dripping! Ha dripping! I Remember the old pudding basin we had as kids with all the dripping in it from roasts, was used to roast the veggies in next time! We kept it in the fridge and it never got yucky!

  16. Bev, can you tell us what the sides were please?

  17. YUM I am drooling! Can’t wait to cook this, thanks for the recipe!
    x

  18. we do slow roasted lamb shoulder quite a bit…so easy – try it with a djion mustard/oregano/thyme/rosemary/lemon/garlic marinade or a chilli/garlic/sage marinade! Yum!

  19. I’m now starving Beth!!!

  20. shoulder is my absolute fave cut of the humble fluff bomb.
    and the ribs.
    you should take a trip to my recipes Beth & check out my slow cooked Lamb Shoulder Souvlaki.
    I KNOW you would LOVE it.
    so would your gals.
    and your bloke too.
    xx

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  22. Anonymous says:

    Roast lamb tonight and roast spuds and pumpkin and beets with rocket salad….and we are a Meatfree Monday family!
    Look at what you have done to us!
    My girls are rapt!

  23. yum yum yum

  24. We did a lamb shoulder for Christmas, though we cooked it about 12 hours! You put in the oven over night really, really low and boom, by lunch the next day it is AMAZING. This looks super good as well. I have a similar recipe in a Jamie Oliver book. If you want the 12 hour roast lamb recipe, it is a Shane Delia one and he does it with a pistachio and green olive tabouleh – also the business! Your table setting looked lovely by the way.
    xo

  25. Beth, could your table setting look any more divine? Can I hire you to set my table next dinner party? We are on the Gold Coast if that’s a tempter! Amy x

  26. Beth, could your table setting look any diviner? Please can you hire yourself out for dinner parties…on the Gold Coast? Amy x

  27. Anonymous says:

    I love your recipes – your chicken noodle soup is a big favourite here so I will definately give this a go. One question – I don’t like anchovies so would the Salsa Verde be ok without them? Thanks, Kerryn

    • Hi Kerryn, I don’t usually like anchovies either – you can’t really taste them in it – it’s just their saltiness that comes through. Am sure you could take them out – perhaps just add some more salt? Good luck & enjoy!

  28. I do so envy people who are good cooks and love to experiment as you do. This dish sounds absolutely delicious. I may talk to MOH about it and see if he and I between us could manage it.

  29. Thanks Bev, love your recipes.

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