James Martin Slow Cooked Lamb

James Martin’s slow cooked lamb is a wonderfully comforting dish that delivers tender, pull-apart meat with rich, savoury flavour. The lamb cooks gently in the oven with herbs, garlic, and stock until it becomes meltingly soft and beautifully aromatic. It is an easy recipe that requires very little hands-on work, making it perfect for relaxed weekend cooking. Total time is around 3 hours, most of which is slow roasting in the oven.

Ingredients

For the Lamb

• 1.8–2kg lamb shoulder, bone-in
• 2 tbsp olive oil
• 4 garlic cloves, sliced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 250ml lamb or chicken stock
• 150ml dry white wine
• 1 large onion, sliced
• 2 carrots, roughly chopped
• 2 bay leaves

Optional Gravy Finish

• 1 tbsp plain flour
• 150ml extra stock
• Salt and pepper to taste

How to Make James Martin Slow Cooked Lamb

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the lamb cooks evenly and slowly develops a rich flavour.
• Prepare the lamb: Pat the lamb shoulder dry with kitchen paper. Rub the olive oil all over the meat, then season well with sea salt and black pepper.
• Add the flavourings: Cut small slits in the lamb and insert the sliced garlic. Sprinkle the chopped rosemary and thyme evenly over the surface.
• Prepare the roasting base: Place the sliced onion, carrots, and bay leaves into a large roasting tin. Set the lamb shoulder on top of the vegetables.
• Add the liquid: Pour the white wine and stock into the roasting tin around the lamb. This keeps the meat moist and forms the base for a rich gravy.
• Slow roast: Cover the tin tightly with foil and place it in the oven. Cook for about 2½ to 3 hours until the lamb is very tender and easily pulls away from the bone.
• Crisp the top: Remove the foil for the final 20 minutes of cooking so the top becomes lightly golden and slightly crisp.
• Rest the lamb: Take the lamb out of the oven and allow it to rest for 15 minutes before carving or pulling apart.
• Make the gravy (optional): Strain the cooking juices into a saucepan. Whisk in the flour and extra stock, then simmer for a few minutes until slightly thickened.

Tips for the Best James Martin Slow Cooked Lamb

How do I keep the lamb from drying out?

Always cook the lamb covered for most of the cooking time. The foil traps moisture and keeps the meat tender while it slowly breaks down.

Which cut of lamb works best?

Lamb shoulder is ideal because it contains enough fat and connective tissue to become soft and succulent during slow cooking.

How do I know when the lamb is ready?

The meat should easily pull apart with a fork and feel very tender. If it still feels firm, return it to the oven for another 20 to 30 minutes.

Can I add extra vegetables?

Yes, potatoes, parsnips, or chunks of celery can be added to the roasting tin to cook alongside the lamb.

Serving Suggestions

• Serve with roasted potatoes and seasonal vegetables
• Pair with creamy mashed potatoes
• Add buttered green beans or peas
• Serve with crusty bread to soak up the juices

Storage

Room Temperature

The lamb can sit at room temperature for up to 2 hours after cooking before it should be refrigerated.

Refrigerator

Store leftover lamb in an airtight container for up to 3 days. Reheat gently in the oven or in a covered pan with a splash of stock.

Freezing

Cooked lamb freezes well for up to 3 months. Wrap portions tightly and thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 6g
• Protein: 36g
• Fat: 27g
• Saturated Fat: 10g
• Sodium: 480mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

James Martin Slow Cooked Lamb

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender, slow roasted lamb shoulder cooked with garlic, herbs and stock until meltingly soft. A comforting British-style roast perfect for a relaxed weekend meal.

Ingredients

• 1.8–2kg lamb shoulder, bone-in

• 2 tbsp olive oil

• 4 garlic cloves, sliced

• 2 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme leaves

• 1 tsp sea salt

• 1 tsp black pepper

• 250ml lamb or chicken stock

• 150ml dry white wine

• 1 large onion, sliced

• 2 carrots, chopped

• 2 bay leaves

Directions

• Preheat the oven to 160°C (140°C fan).
• Rub the lamb shoulder with olive oil, salt and pepper.
• Insert sliced garlic into small cuts in the lamb and sprinkle with rosemary and thyme.
• Place onion, carrots and bay leaves in a roasting tin and set the lamb on top.
• Pour the stock and white wine into the roasting tin.
• Cover tightly with foil and roast for about 2½–3 hours.
• Remove the foil for the final 20 minutes to brown the top.
• Rest the lamb for 15 minutes before carving or pulling apart.

Notes

• Lamb shoulder works best for slow cooking.
• Keep the lamb covered during most of the cooking time to retain moisture.
• Leftover lamb can be used in sandwiches, pies, or wraps.