Succulent Roast Shoulder Of Lamb For Dinner Today!!

Lamb recipe courtesy of Leisure Cooker: NEFF Cookaholic and brand ambassador Nicky Corbishley.

Succulent Roast Shoulder Of Lamb

Succulent Roast Shoulder Of Lamb. Hello friends, so how are you today?

Do you fancy trying out this succulent roast shoulder of lamb recipe?

How To Cook A Succulent Roast Shoulder Of Lamb:

Serves 6-8


1.5kg shoulder of lamb

3 tbsp olive oil

1 tsp salt

1 tsp coarsely ground black pepper

2 sprigs of rosemary, chopped

1 red onion, peeled and cut into 4 wedges

10 small carrots, peeled with trimmed tops

4 medium red-skinned potatoes, chopped into large chunks (no need to peel)

2 medium sweet potatoes, chopped into large chunks (no need to peel)

10-12 sprouts

Sprig of fresh mint


1. Firstly, preheat the oven to 180°C (160°C CircoTherm®). Place the lamb in a large baking tin and score the fatty bits of the lamb lightly with a sharp knife.

2. Rub on one tablespoon of the olive oil, then sprinkle on half of the salt, pepper and rosemary. Cover the tin with foil, and place in the oven for 3 hours.

3. After 3 hours, remove the foil, baste the lamb and arrange the vegetables in the tin around the lamb. Drizzle the remaining oil onto the vegetables and move them around in the pan, so they are coated in oil and meat juices, then sprinkle on the remaining salt, pepper and rosemary.

4. Place back in the oven to cook, uncovered for a further 45-50 minutes, turning the vegetables once during this time, until the vegetables are golden.

5. Last but not least, remove from the oven and allow to rest for 10 minutes, then decorate with a sprig of fresh mint before serving.

Tip 1:

Firstly, if you can’t fit all the vegetables in the tin, or if you want to serve extra vegetables, add them into a separate baking tin and toss with a drizzle of olive oil and a good pinch of salt and pepper. Cook with the lamb for the last 50 minutes of cooking time, turning once.

Tip 2:

Secondly, if you want to make gravy to go with the lamb, remove the vegetables and lamb, then transfer the juices to a saucepan and heat over medium heat. Stir in 1 heaped tablespoon of plain flour and cook for 1 minute whilst stirring with a whisk. Very slowly, add 500ml of lamb or chicken stock, stirring all the time until the gravy thickens.

Succulent Roast Shoulder Of Lamb

Succulent Roast Shoulder Of Lamb:

Lamb recipe courtesy of  Leisure Cooker: NEFF Cookaholic and brand ambassador Nicky Corbishley.

So what are your thoughts? Do you also fancy trying this Succulent Roast Shoulder Of Lamb? So tasty!

Also, check out my Easter Recipes.

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Thanks so much for stopping by here today.

Succulent Roast Shoulder Of Lamb
Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Culinary Envy
    10th April 2017 / 12:24 pm

    I will be over at 7pm to help you eat this! I wish haha…this looks absolutely AMAZING!!!! Pinned

  2. Jess
    12th April 2017 / 2:41 pm

    This looks so tasty! :)I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks. Thanks for joining Cooking and Crafting with J & J!

  3. 18th April 2017 / 4:01 pm

    This is a beautiful Roast Shoulder of Lamb. I just love lamb and am bookmarking this fabulous recipe! Thanks so much for sharing your post with us at Full Plate Thursday and come back soon!Miz Helen

  4. Mother of 3
    20th March 2018 / 11:04 am

    That looks lovely!

  5. Shirley Wood
    28th March 2018 / 11:49 am

    This looks scrumptious! I've never cooked lamb but would love to try this recipe. Sharing on my FB page today. Thanks for sharing with us at Welcome Spring.

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