Slow roasted shoulder of lamb recipe – Waitrose

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Close – Slow roasted lamb with thyme and garlic – at this time of year dishes that are delicious but don’t take a huge amount of effort are great. It’s lamb, slow roasted so that it’s so soft it falls off the bone. And it’s not full of lots and lots of different flavours, so you’ve got all those wonderful, natural flavours of the lamb coming through.


1 whole essential Waitrose British Lamb Shoulder
2–3 tbsp essential Waitrose Vegetable Oil
20g pack fresh Waitrose Cooks’ Ingredients Thyme
1 bulb garlic, cloves separated but skins left on


1 Preheat the oven to 240°C, gas mark 8. Slash the lamb skin with a very sharp knife, taking care not to cut into the meat. Rub the oil all over the meat then massage the salt and pepper into the slashes.

2 Place half the thyme and garlic in the bottom of a heavy, lidded casserole dish. If you don’t have one, you can use a deep roasting tin and cover tightly with foil. Place the lamb on top, then scatter the remaining thyme and garlic over the top of the meat.

3 Place the lid on the casserole, place the lamb in the oven and immediately reduce the heat to 160°C, gas mark 4. Cook the lamb for 5 hours until the meat is meltingly soft.

4 Remove the casserole from the oven and allow to cool slightly, then shred the meat off the bone in chunks using 2 forks. Serve with mash and redcurrant jelly.

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Glynis says:

No better recipe 👌

katie lynch says:

Great recipe, but just substitute the vegetable oil with coconut, olive or avocado oil!

Dave D'Video Maker says:

I’m gonna season the lamb with a Knorr lamb stock cube.

Rhys Khan says:

Should put the salt and pepper on before the oil it locks it in then

Eric the Axolotl says:

Always annoys me when they dont state whether oven is fan assisted or not.

mikeross4 says:

This video may be seven years old but I only found it last week and I cooked a shoulder of lamb in my Lodge cast iron Dutch Oven on Sunday. The only change I made was to keep the temperature at 220c Fan for 20 minutes at the beginning. The result was as the video showed including pulling out the bones, simply delicious!

Jane Thorn says:

I’ve made this twice and it’s absolutely delicious! Thank you for the quickest easiest recipe ever

Jack Le Ripper says:

Flaming heck , I might…just might have found a recipe that’s me proof 🤗

María Navarro Vásquez says:

I love this crockpot!>>> I own one and bought this for my daughter. Great size, the timer is such a plus, just set the time and once it's done, it goes to warm automatically. No need to worry if you're late getting home. I also love the locks on the top of the crockpot! You can take it in the car and not worry about spills, the top stays on and you carry it using the handles on the side. It's easy to clean because you take the pot out when you're done, wash it then put it back to store it. So many reasons to love this crockpot!

Kitchen Quickies says:

Yes Chef! This looks really tasty. 
I realise this video was posted almost 6 years ago, but I am getting more and more frustrated with the amount of flavours and ingredients people are piling on their plates these days – just let simple, beautiful flavours speak for themselves!

Andrew Thorne says:

I've watched a few lamb shoulder videos but this is the one I'm going to try. Looks easy. :)

Ray Chinery says:

Thank you I was searching for just this video and you were a great help much apprciated.

pafalzon says:

I made this today and it was delicious. I followed the instructions however I used Olive oil instead of Vegetable oil. I also lowered the cooking temperature to 140 degrees as I have a fan forced oven. This seemed to work very well as the meat was tender and succulent just like in the video. The pan collects a lot of juices so I would suggest separating the excess oil and fat and using the caramalized juices for a gravy.

Kazim Sahin says:

Hi, at what temperature shall I cook if I'm using a fan oven? 

steven henman says:

That's making my mouth water

Waitrose & Partners says:

This would just be personal preference, some prefer to seal before slow cooking, there are others which don't sear it

Waitrose & Partners says:

Hello, will find out for you.

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