Slow Cooked Lamb Shoulder

A tender, slow-cooked lamb shoulder that makes the most of early spring produce. Served with wild garlic new potatoes and new season asparagus, it’s a simple, elegant dish that’s packed with flavour. We’ve included the full recipe on our website — perfect for a weekend lunch or a relaxed dinner at home.

Ingredients
    •    Lamb Shoulder
    •    1 lamb shoulder, bone-in (about 2kg)
    •    3 cloves of garlic, crushed
    •    1 bunch of fresh rosemary
    •    Salt and freshly ground black pepper
    •    Rap-seed oil
    •    Wild Garlic New Potatoes
    •    500g new potatoes
    •    A handful of wild garlic leaves, finely chopped
    •    1 knob of butter
    •    Salt and freshly ground black pepper
    •    New Season Asparagus
    •    500g new season asparagus, trimmed
    •    A drizzle of olive oil
    •    Salt and freshly ground black pepper

Method

  1. Prepare the Lamb:
    •    Preheat your oven to 150°C. Rub the lamb shoulder with a generous amount of salt and black pepper, add crushed garlic and rosemary, then drizzle with olive oil. Massage the spices into the meat to ensure it's well-coated.
        •    Place the lamb shoulder in a roasting tin. Cover with foil and place in the oven to slow cook for 4-5 hours until the meat is tender and falls off the bone.
  2. Cook the New Potatoes:
        •    About 45 minutes before the lamb is done, place the new potatoes in a pot of salted boiling water. Cook until tender, about 15-20 minutes.
        •    Drain the potatoes and return to the pan. Add the butter and wild garlic, then season with salt and pepper. Cover with a lid and allow the residual heat to melt the butter and infuse the wild garlic flavours.
  3. Cook the Asparagus:
        •    Heat a griddle pan over medium heat. Toss the asparagus with a drizzle of olive oil and a pinch of salt and pepper.
        •    Griddle the asparagus for 3-5 minutes until slightly charred and tender.
  4. Serve:
        •    Remove the lamb from the oven and allow it to rest for a few minutes before shredding the meat with a fork.
        •    Serve the lamb shoulder alongside the wild garlic new potatoes and charred asparagus on a large serving platter.
  5. Garnish:
        •    Garnish with a few extra wild garlic leaves and a drizzle of olive oil if desired. Enjoy this delightful dish with family and friends!This hearty and flavourful dish is perfect for a Sunday roast or special occasion, showcasing the best of spring ingredients.