Lamb is one of our favourite meats to roast up for the family, but the shoulder is a cut that many people don’t appreciate. Because lamb shoulder is made up of connective tissue, it requires long and slow cooking to get a tender result. It’s for this reason it is primarily used in stews, however our low and slow method will give you perfect results every time.

Before putting it in the oven, be sure to follow these tips:

Always bring your lamb to room temperature before you start cooking

Give your lamb some love with your spice mix and thoroughly rub all over to coat every inch in that delicious flavour

Make sure you have the day – when we say it cooks low and slow, we mean it (don’t try to pop this cut into the oven an hour before you want to eat)

 

This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten.