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Three-hour shoulder of lamb

This one-pot roast is simplicity itself - cooking the shoulder slowly means the meat will melt away from the bone

  • Prep: 10 mins
    Cook: 3 hrs 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 976
  • Carbohydrates 9
  • Saturated Fat 35
  • Sugar 0.59
  • Protein 72
  • Fat 73
  • Fibre 5
  • Salt 0.95

Nutrition per serving

  • Calories 976
  • Carbohydrates 9
  • Saturated Fat 35
  • Sugar 0.59
  • Protein 72
  • Fat 73
  • Fibre 5
  • Salt 0.95

Ingredients

  • 2 garlic cloves, finely chopped
  • 1 tbsp oregano, roughly chopped
  • 1 tbsp olive oil
  • 1 shoulder of lamb, boned and tied, approx 1½ kg/3lb 5oz
  • 400g pearl onions or shallots
  • 250ml lamb stock
  • 100g fresh peas
  • 100g fresh broad beans
  • 2 Little Gem lettuces, cut into quarters
  • juice 1 lemon
  • small handful mint or coriander, roughly chopped

Method

  1. Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.

  2. Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.

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