Mains
Slow-Roasted Shoulder of Lamb with Rosemary
By Tom Barrington · Spring 2026
A lazy Sunday lunch that fills the house with the scent of rosemary and garlic.
Prep: 15 mins Cook: 5 hours Serves 6
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Ingredients
- ◆2kg shoulder of lamb, bone in
- ◆6 garlic cloves, sliced
- ◆Large bunch of fresh rosemary
- ◆4 tbsp olive oil
- ◆300ml white wine
- ◆500ml good stock
- ◆Salt and black pepper
Method
- 1.Preheat the oven to 140°C.
- 2.Pierce the lamb all over with a sharp knife and push in the garlic and rosemary sprigs.
- 3.Rub with olive oil and season generously.
- 4.Place in a roasting tin with the wine and stock.
- 5.Cover tightly with foil and roast for 4 hours.
- 6.Remove the foil and roast for a further hour until the meat falls apart.
- 7.Rest for 15 minutes before pulling apart with two forks.
