James Martin Slow Roast Shoulder of Lamb Recipe

This James Martin slow roast shoulder of lamb is a comforting, flavour-packed dish with beautifully tender meat that falls apart at the touch of a fork. Slow cooking allows the lamb to absorb herbs, garlic, and rich juices, creating a deep and satisfying taste. While it takes a few hours in the oven, the preparation is simple and very approachable. Perfect for a relaxed weekend meal, this recipe delivers impressive results with minimal effort.

Ingredients

For the Lamb

1.8–2.2kg shoulder of lamb, bone-in
4 cloves garlic, sliced
2 tbsp olive oil
2 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves

For the Roasting Base

2 onions, thickly sliced
2 carrots, roughly chopped
2 celery sticks, chopped
250ml chicken or lamb stock
150ml dry white wine

How to Make James Martin Slow Roast Shoulder of Lamb

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven so the lamb cooks evenly.
Prepare the lamb: Pat the lamb dry with kitchen paper. Using a small knife, make incisions all over and insert slices of garlic.
Season: Rub the lamb with olive oil, then season generously with salt, pepper, rosemary, and thyme.
Prepare the base: Scatter the onions, carrots, and celery in a large roasting tin. Place the lamb on top.
Initial roasting: Roast uncovered for 20 minutes to develop a golden crust.
Slow roast: Reduce the oven temperature to 150°C or 130°C fan. Pour in the stock and wine, cover tightly with foil, and roast for 3.5 to 4 hours.
Baste and finish: Remove the foil for the final 30 minutes, basting the lamb with the juices for a rich finish.
Rest and serve: Allow the lamb to rest for 15–20 minutes before shredding or carving.

Tips

How do I keep the lamb moist?

Ensure the roasting tin is tightly covered during slow cooking and baste occasionally to keep the meat juicy.

Can I cook it overnight?

Yes, you can cook it at a lower temperature for longer, around 120°C, for ultra-tender results.

What if my lamb isn’t tender?

Simply return it to the oven for another 30–60 minutes. Shoulder needs time to fully break down.

Should I rest the lamb?

Yes, resting allows the juices to redistribute, making the meat more succulent and easier to carve.

Serving Suggestions

Serve with roasted potatoes and seasonal vegetables
Pair with creamy mashed potatoes
Add a fresh mint sauce or gravy
Serve with crusty bread to soak up juices

Storage

At Room Temperature

Do not leave the lamb out for more than 2 hours after cooking.

In the Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain moisture.

Freezing

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

Nutrition

Calories: 520 kcal
Carbohydrates: 6g
Protein: 45g
Fat: 35g
Saturated Fat: 14g
Sodium: 620mg

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

FAQs

How long should I slow roast shoulder of lamb?

Typically 3.5 to 4 hours at a low temperature ensures the meat becomes tender and easy to shred.

Can I use boneless shoulder of lamb?

Yes, boneless lamb works well and may cook slightly faster. Keep it covered to retain moisture.

What temperature is best for slow roasting lamb?

A low temperature of around 150°C or 130°C fan is ideal for breaking down the meat slowly.

Can I prepare this in advance?

Yes, you can cook the lamb a day ahead and reheat gently with its juices before serving.