Shoulder of Lamb


Our local Shoulder of Lamb is naturally succulent and makes a great-value roasting joint. It’s sold on the bone as whole or half joints, and we trim each cut carefully, leaving just enough flavoursome fat to ensure it stays moist while cooking. Lamb shoulder is best cooked lower and slower than leg of lamb. See below for timings for a traditional roast. Or try pulled lamb: cover the joint and roasting tray tightly with foil and allow an extra hour of cooking time. You’ll end up with perfectly tender lamb that falls off the bone and shreds easily – a delicious and easy alternative to carving.
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How to roast your lamb joint

We love Sunday lunches and, as you can imagine, we’ve roasted a good many joints in our time. Over the years we’ve found that one method works perfectly for us, resulting in meat that’s always tender and succulent.

  • Take large joints out of the fridge an hour before roasting. This allows the meat to come to room temperature and ensures it cooks more evenly
  • Preheat the oven to 220˚C/fan 200˚C/gas 7.*
  • Choose a deep-sided roasting pan big enough to hold the meat comfortably and add water or wine to a depth of 12-25mm (½-1in). This helps keep the air moist and ensures the meat stays succulent.
  • Sit your joint in the liquid then place the pan in the hot oven.
  • Cook for 20 minutes to seal the meat, then lower the temperature (see below) to finish cooking.
  • Transfer the joint to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes before carving. This gives the juices a chance to settle and makes the meat easier to carve.
  • It also gives you time to turn all those lovely pan juices into rich gravy.

Lamb shoulder
Start cooking at: 220˚C/fan 200˚C/gas 7
Lower the temperature to: 170˚C/fan 150˚C/gas 3

Allow 40 minutes per 500g plus 40 minutes

Lamb leg
Start cooking at: 220˚C/fan 200˚C/gas 7
Lower the temperature to: 180˚C/fan 160˚C/gas 4

Medium: 25 minutes per 500g plus 25 minutes
Well done: 30 minutes per 500g plus 30 minutes

*All ovens vary, and some models adjust the temperature, depending on whether you choose a conventional or fan-assisted programme. Always refer to your oven’s handbook, and if you’re still unsure, use an oven thermometer to check the temperature and make adjustments as needed.