Unusual recipes

Slow-cooked shoulder of lamb

Slow-cooked shoulder of lamb

Slow-cooked shoulder of lamb

With roasted vegetables

  • Germany
  • UK

Would you rather see the UK version?Would you rather see the US version?Would you rather see the Australian version?Would you rather see the German version?Would you rather see the Dutch version?Você prefere ver a versão em português?Close

With roasted vegetables

Serves 10

Cooks In4 hours 20 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 370 19%

  • Fat 21g 30%

  • Saturates 9.6g 48%

  • Sugars 7g 8%

  • Salt 0.61g 10%

  • Protein 24.2g 48%

  • Carbs 9g 3%

  • Fibre 2.2g -

Of an adult's reference intake


  • 2 red onions
  • 1 whole bulb garlic
  • 3 carrots
  • 2 sticks of celery
  • 1 large leek or 2-3 baby leeks
  • 1 handful ripe tomatoes
  • olive oil
  • 1 small lamb shoulder , bone in (2.25kg)
  • ½ a bunch of fresh rosemary
  • 2 fresh bay leaves
  • ½ a bunch of fresh thyme
  • 2 x 400 g tins of plum tomatoes
  • 1 bottle of red wine

recipe adapted from

Jamie's Dinners

By Jamie Oliver


  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Peel and quarter the onions and garlic cloves, peel and roughly chop the carrots, trim and roughly chop the celery, and wash, trim and roughly chop the leek. Halve the fresh tomatoes.
  3. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. Using a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each one.
  4. Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.
  5. Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of tin foil and place in the oven. Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork.
  6. Gently break up the meat, pull out the bones, and extract any herb stalks. Squeeze the garlic out of the skins and mush it in. Shred the lamb, check the seasoning and serve with some crispy roast potatoes.

Watch the video: كتف خروف بالفرن بالطريقة التركية فهد الشعيبي كلن بتوقيته (October 2021).