Slow-Cooked Lamb Shoulder with Jersey Royal Potatoes and Rosemary

A comforting British classic featuring a succulent, slow-cooked lamb shoulder that falls off the bone, served with golden roasted Jersey Royal potatoes, aromatic rosemary, and a rich, flavorful gravy.

Prep Time

25 minutes

Total Time

4 hours 25 minutes - 5 hours 25 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

4 items

Cost

£5.60/serving

Season:

Meal Type:

Cuisine:

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Cooking Style:

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Ingredients

Servings

1.5kgLamb Shoulder(Bone-in)

£15.00

1kgJersey Royal Potatoes(Scrubbed, halved if large)

£4.00

2Carrots(Peeled and roughly chopped)

£0.25

1Onion(Large, roughly chopped)

£0.30

4clovesGarlic(Crushed)

£0.20

4sprigsFresh Rosemary

£0.75

500mlChicken or Lamb Stock

£1.20

3tablespoonsOlive Oil

£0.40

2tablespoonsPlain Flour(For the gravy)

£0.05

1tablespoonRed Wine Vinegar

£0.10

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£22.40

£5.60 per serving

Instructions

1.
Preheat oven to 150°C (300°F/ Gas Mark 2).
2.
Season the lamb shoulder generously with salt and pepper.
3.
Heat 2 tablespoons of olive oil in a large Dutch oven or roasting pan over medium-high heat. Sear the lamb shoulder on all sides until browned. Remove from the pan and set aside.
4.
Add the chopped carrots and onion to the pan and cook until softened, about 5-7 minutes. Add the crushed garlic and cook for another minute until fragrant.
5.
Return the lamb shoulder to the pan. Add the red wine vinegar and let it sizzle for a minute, scraping up any browned bits from the bottom of the pan.
6.
Pour in the chicken or lamb stock, ensuring the lamb is mostly submerged (add a little water if needed). Add 2 sprigs of rosemary.
7.
Bring to a simmer, then cover the Dutch oven (or tightly cover the roasting pan with foil).
8.
Place in the preheated oven and slow-cook for 4-5 hours, or until the lamb is falling off the bone.
9.
About 1 hour before the lamb is ready, toss the Jersey Royal potatoes with the remaining 1 tablespoon of olive oil, salt, pepper, and remaining 2 sprigs of rosemary on a baking sheet.
10.
Place the baking sheet in the oven and roast the potatoes until golden brown and tender, about 45-60 minutes.
11.
Once the lamb is cooked, remove it from the Dutch oven and set aside to rest, covered with foil.
12.
Strain the cooking liquid from the Dutch oven into a saucepan. Skim off any excess fat.
13.
In a separate small bowl, whisk together the plain flour with a little cold water to form a smooth paste.
14.
Bring the strained cooking liquid to a simmer over medium heat. Gradually whisk in the flour paste and simmer until the gravy has thickened to your desired consistency.
15.
Shred the lamb shoulder with two forks. Discard any excess fat or bones.
16.
Serve the shredded lamb with the roasted Jersey Royal potatoes, and plenty of gravy.

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My Notes

Nutrition Information

Nutrition per serving (650g)

850 kcal / 3556 kJ

Carbs

35g

13% of RDA

Fat

55g

79% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For an even richer gravy, add a tablespoon of tomato paste to the vegetables when they are softening.

If the gravy is too thick, add a little more stock or water to thin it out.

The lamb can be cooked a day ahead and reheated. This allows the flavors to develop even further.

Serve with seasonal greens like asparagus or green beans for a complete meal.

Cooking Equipment

Oven

Large Dutch Oven or Roasting Pan

Stovetop

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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