James Martin Lamb Shoulder

This James Martin lamb shoulder is a slow roasted classic that delivers tender, pull apart meat with deep, savoury flavour. The texture is soft and juicy inside with beautifully caramelised edges, making it ideal for a relaxed weekend roast. The recipe is straightforward and forgiving, suitable for confident beginners. Total time is around 3 hours including resting, with most of it hands off.

Ingredients

For the lamb

• 2.2kg lamb shoulder, bone in
• 4 garlic cloves, sliced
• 2 tbsp olive oil
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 tbsp fresh rosemary, finely chopped

For the roasting tin

• 1 large onion, thickly sliced
• 2 carrots, roughly chopped
• 300ml chicken stock

How to Make James Martin Lamb Shoulder

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle so the lamb roasts evenly.
• Season the lamb: Make small slits all over the lamb and insert the garlic. Rub with olive oil, salt, pepper and rosemary.
• Assemble the tin: Scatter the onion and carrots into a deep roasting tin and place the lamb on top. Pour in the stock.
• Start roasting: Cover tightly with foil and roast for 30 minutes to seal in moisture.
• Slow cook: Reduce the oven to 170°C or 150°C fan and cook for 2 hours until the meat is very tender.
• Brown and rest: Remove the foil and roast uncovered for 15 minutes. Rest the lamb for 15 minutes before serving.

Tips for Best Results

How do I keep lamb shoulder moist?

Keep it tightly covered during the slow cooking stage and make sure there is liquid in the tin at all times.

Can I cook this the day before?

Yes, slow roast the lamb, cool it in its juices and reheat gently covered with foil.

How do I get crispy edges?

Uncover the lamb for the final 15 minutes and increase the heat slightly if needed.

Serving Suggestions

• Serve with roast potatoes and seasonal vegetables
• Pair with mint sauce or redcurrant jelly
• Use leftovers in wraps or shepherd style pies

Storage

Room temperature

Do not leave cooked lamb out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days with some of the cooking juices.

Freezing

Freeze shredded lamb in portions for up to 3 months. Defrost overnight in the fridge.

Nutrition

Calories: 520 kcal
Carbohydrates: 2 g
Protein: 45 g
Fat: 38 g
Saturated fat: 16 g
Sodium: 720 mg

Values are estimates and may vary based on ingredients used.

FAQs

James Martin Lamb Shoulder

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

6

people

Prep time

15

minutes

Cooking time

2

hours 

45

minutes

Total time

180

minutes

Calories

520

kcal

3

hours 

Slow roasted James Martin lamb shoulder with garlic, rosemary and rich pan juices. Tender, flavourful and perfect for a traditional roast dinner.

Ingredients

• 2.2kg lamb shoulder, bone in

• 4 garlic cloves, sliced

• 2 tbsp olive oil

• 2 tsp sea salt

• 1 tsp black pepper

• 2 tbsp fresh rosemary, chopped

• 1 large onion, sliced

• 2 carrots, roughly chopped

• 300ml chicken stock

• 1 tbsp plain flour, optional

Directions

• Preheat the oven to 220°C or 200°C fan. Place a shelf in the centre of the oven.
• Make small slits all over the lamb and push slices of garlic into each cut.
• Rub the lamb with olive oil, salt, pepper and rosemary, coating it evenly.
• Place onion and carrots in a large roasting tin and sit the lamb on top.
• Pour the stock into the tin, cover tightly with foil and roast for 30 minutes.
• Reduce the oven to 170°C or 150°C fan and cook for 2 hours until very tender.
• Remove the foil and return to the oven for 15 minutes to brown the skin.
• Rest the lamb for 15 minutes before carving or pulling apart.

Notes

• Keep the lamb covered during slow cooking to retain moisture.
• Resting is essential for juicy meat.
• Pan juices can be thickened into gravy if desired.