Roasted Lamb Shoulder With Gravy And Mint Sauce

Roasted shoulder of lamb is probably the most amazing dish you can cook from this meat. Cooked in this way, you can get tender, sweet, delicious meat that just falls off the bone. If you also cook some potatoes, cabbage and peas you’ll get a perfect dinner for 6-8 people.

  • SERVES: 6-8 Servings
  • PREP: 10 mins
  • COOK: 50 mins
  • READY IN: 5 hrs 0 min


  • 2-2.5 kg lamb (shoulder, bone in)
  • 1 bulb garlic
  • 1 bunch (30g) fresh rosemary
  • onions
  • 1.5 kg potatoes
  • 1 bunch (30g) fresh mint
  • 1 tsp sugar
  • 3 tbsp white wine vinegar
  • 4 rashers bacon
  • Savoy cabbage
  • 1 tbsp flour
  • 500 grams frozen peas


  1. Preheat the oven to 170C (325F). In pestle and mortar, bash 4 peeled garlic cloves, half the rosemary leaves and a pinch of salt and pepper into a paste, then muddle in a good lug of olive oil.
  2. Stab the lamb ten times, then stick your finger in each hole and massage the marinade in and all over.
  3. Peel and quarter the onions and place in a snug-fitting roasting tray (or Dutch oven), with the lamb on top.
  4. Add 50ml of water, cover tightly with tin foil or a lid and cook for 3 hours.
  5. Remove the foil or the lid and pour away all the fat (save as dripping for later). Add another 200ml of water, cover the lamb again and cook for 1 hour more.
  6. Meanwhile, peel the potatoes and parboil in a large pan for 12 minutes. Drain and shake to fluff up, then tip into a roasting tray.
  7. Strip in the rest of the rosemary leaves, drizzle with oil, bash and add the remaining unpeeled garlic cloves, and toss with salt and pepper.
  8. Place in the oven under the lamb tray for the final 1 + 1/2 hours.
  9. With 20 minutes to go, pick and very finely chop the mint leaves, scrape into small jug and mix with the sugar, vinegar and 1 tbsp of boiling water.
  10. Chop the bacon and cook in a large frying pan on a medium heat until golden. Trim, roughly slice and throw in the cabbage with a splash of water. cook for 10-15 minutes, or until softened, then season to perfection.
  11. Remove the lamb from the oven, transfer to a platter and cover. Put the tray on a medium heat on the hob and stir in the flour, then pour in 500ml boiling water and any lamb resting juices. Stir well and simmer until you’re happy with the consistency.
  12. Pour the gravy into a jug, quickly blanch the peas in a pan of boiling water for a couple of minutes and serve everything!