Slow Cooked Lamb Shoulder

Perfect in the summer with some thick Greek yoghurt, a squeeze of lemon and a glug of olive oil
Prep Time 10 mins
Cook Time 4 hrs 30 mins
Resting Time 30 mins
Total Time 5 hrs 10 mins
Course Main Course
Cuisine British
Servings 4 people


  • Deep Ovenproof Dish or Pan with Lid


  • 1 Half Shoulder of Lamb
  • 1 Handful Rosemary
  • 750 ml Red Wine (you can just use stock if you prefer)
  • 1.5 ltr Chicken or Lamb Stock
  • 1 Lemon
  • 1 Garlic Bulb
  • Sea salt & Black Pepper
  • Greek Yoghurt
  • Olive Oil


  • To slow cook your lamb, put it in a deep ovenproof dish or pan with a lid, punch a few holes in the skin to add in slivers of garlic and rosemary.
  • I put in a whole bottle of red wine, chicken stock to bring the liquid up to 3/4 of the way up the meat - a few extra cloves of garlic smashed and some rosemary and then put the lid or foil over tightly to seal and put in the oven at about 140 for a good 4 hours.
  • When you lift the meat out of the liquid it will be tender and almost falling off the bone.
  • You can drain and use the liquid to make a gravy/ sauce - reduce down and thicken.
  • Let your meat rest for a good half an hour
  • Heat your oven to around 210 degrees fan. When you are ready to serve put the lamb back in for around 10 minutes and keep an eye on it, as it will go crispy deep in colour on the outside - this is where the serious flavour is.
  • The inside will still be moist and fall apart.
  • For the potatoes see my roasted Jersey Royal recipe.
Keyword lamb, slow cook, summer, sunday lunch