slow-cooked shoulder of lamb with roasted vegetables
Serves 8·Added 5 May 2026 by Tom Melhuish
MainDairy-FreeGluten-Free
Ingredients
| 1 | x 2.25kg | shoulder of lamb, bone in |
| olive oil | ||
| sea salt | ||
| freshly ground black pepper | ||
| 1 | whole bulb | garlic(broken into cloves) |
| 1 | handful | fresh rosemary sprigs |
| 2 | red onions(peeled and quartered) | |
| 3 | carrots(peeled and roughly chopped) | |
| 2 | sticks | celery(cut into pieces) |
| 1 | large | leek(or 2-3 baby leeks, trimmed and cut into pieces) |
| 1 | handful | ripe tomatoes(halved) |
| 2 | bay leaves | |
| 1 | handful | fresh thyme sprigs |
| 2 | x 400g | tins of good-quality plum tomatoes |
| 1 | bottle | red wine |
Method
1.Preheat your oven to 200°C/400°F/gas 6.
2.Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray.
3.Using a sharp knife, make small incisions all over the lamb and poke rosemary leaves and some quartered cloves of garlic into each one.
4.Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.
5.Pour the tinned tomatoes over the top, followed by the wine.
6.Cover the tray tightly with a double layer of foil and put it into the oven.
7.Turn down the oven temperature to 170°C/325°F/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork.
8.Gently break up the meat, pull out the bones, and extract any herb stalks. Squeeze the garlic out of the skins and mush it in. Shred the lamb, and check the seasoning.
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