- Preparation
- 15 min
- Cooking
- 4–5 hr
- Chilling / resting
- Rest 30 min
- At service
- 10 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 1.8 kg lamb shoulder (bone-in)
- 6 clove garlic
- 3 sprig rosemary
- 2 whole onions
- 250 ml water
- 2 tbsp olive oil
- salt and black pepper
Method
- Heat oven to 160°C / 140°C fan. Slice onions into a roasting tin, add water and lay lamb on top.
- Rub with oil and seasoning, tuck garlic and rosemary around it and cover tightly with foil.
- Roast for 4–5 hours until very tender and easy to pull apart. Check occasionally and add water if the tin is drying out.
- Uncover for the final 30 minutes to colour. Rest covered for 30 minutes. Skim excess fat from juices and serve alongside.
Make ahead
Roast on the day with plenty of time for resting. Use similarly sized joints for larger groups and check tenderness individually.
Ingredient notes & kitchen guidance
Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.