Slow-Cooked Shoulder of Lamb

by Stefan Kolsch

To serve carve the meat straight from the bone and arrange on preheated plates


1 Whole Shoulder of Lamb (1.75 kg)
Salt, pepper
2 tsp Olive oil
20 g Butter
250 g Mushrooms
1 Onion (chopped)
4 cloves of garlic (sliced)
2 sprigs fresh Rosemary
6 sprigs fresh or dried Lavender
5 Tomatoes (cut into wedges)
125 ml White wine
250 ml Chicken or Beef stock

Slow-Cooked Shoulder of Lamb


Allow the meat to come to room temperature. Preheat the oven to 140°C/285°F/Gas 1. Season the Lamb Shoulder with salt and pepper. Preheat a large, flame-proof braising pan. Add oil and butter and brown the meat on all sides until nicely caramelized. Remove the meat from the pan and leave to the side. Add mushrooms, onions and garlic and braise for 5-8 minutes. Return the meat to the pan. Add all the remaining ingredients to the pan and bring to the boil. Cover with lid and place into the oven and cook for 2 ½ - 3 hours. After 2 ½ hours test the meat, it should be tender and sticky.

When the meat is tender remove the pan from oven. Place the lamb on a warm serving platter and allow to rest for up to 20 minutes. Remove the remaining pan ingredients and arrange around the meat for a nice presentation. Use the delicious juices to make a gravy.

To serve carve the meat straight from the bone and arrange on preheated plates.

Serve with green beans and potato gratin.

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