Slow cooked lamb shoulder

17 April 2020

Slow cooked lamb shoulder

Mouthwatering oven cooked lamb shoulder topped with a hearty gravy and served with a side of Duchess potatoes (Serves 2-3)


Lamb                                                                                     Duchess potatoes
2kg lamb shoulder (bone in)                                      850g floury potatoes, quartered
2 tbsp olive oil                                                                   2 eggs
2 tsp salt                                                                              60ml (1/4 cup) cream
1 tsp black pepper                                                          2 tbsp grated parmesan cheese
1 onion, quartered (no need to peel)                    ¼ tsp ground nutmeg
1 head garlic, cut in half horizontally                    1 egg yolk, for glazing
3 garlic cloves, cut into slivers
8 sprigs rosemary
1 cup/250ml water

2 tbsp flour (use maize cornflour for a gluten free option)
2 cups/500ml beef broth (or 1 cup red wine + 1 cup water)
Salt and pepper


  1. Preheat oven to 220C/425F (fan forced/convection) / 240C/465F (standard).
  2. Rub the lamb with the olive oil, salt and pepper.
  3. Use a thin, sharp knife to make 12 incisions in the lamb, as deep as you can but without piercing through to the bottom of the lamb.
  4. Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!).
  5. Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour the water around.
  6. Cover with a lid or tightly with a double layer of foil. Place in the oven.
  7. Turn oven down to 160C/320F (fan forced / convection) or 180C/350F (standard).
  8. Roast, covered, for 3 hours.
  9. Remove lid or foil, turn up the oven to 220C/425F and roast for a further 20 to 30 minutes, until the skin is browned and crisp. (By now, you should be able to part the meat with two forks)
  10. Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil  then a couple of tea towels and let it rest for at least 40-60 minutes (or up to a couple of hours, but after this, you may want to reheat).
  11. Boil the potatoes for 10 minutes, until just tender. Drain, then return the potatoes to the pan over very low heat for 1–2 minutes to dry out the potato. Transfer to a bowl and mash well.
  12. Beat together the eggs, cream, parmesan and nutmeg. Season well, then add to the potato and mash well. Cover and leave for 20 minutes.
  13. Preheat the oven to 180°C.
  14. Put the just-warm potato mixture in a piping bag with a 1.5cm star nozzle. Pipe the mixture in swirls, not too close together, onto greased baking trays. Brush lightly all over with the extra egg yolk. Bake for 15–20 minutes, or until the potatoes are crisp and golden.


  1. Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).
  2. Place the roasting pan on the stove over medium high heat. Add the flour and stir to mix in with the fat. Cook for 30 seconds.
  3. Add the stock gradually and stir to combine. Use a potato masher to mash the onion and garlic, making sure that all the garlic squeezes out of the skin.
  4. Allow it to simmer for 1 to 2 minutes until it is nearly at the desired consistency (it will thicken a bit as it cools), then remove from the stove. Season to taste with salt and pepper, strain into a bowl, being sure to squeeze all juices out of garlic etc then transfer into gravy jug.

To serve

  1. Slice meat and place 2 or 3 pieces on each plate.
  2. Place Duchess potatoes in a half circle next to the meat.
  3. Drizzle gravy over the meat.