Aromatic Shoulder of Lamb

Spring lamb at Easter is a well-known paring. This works with mutton, though, too, so just get the biggest shoulder you can.

What You'll Need:

• 1 large shoulder of lamb, deboned (roughly 2kg)
• 2 tbsp extra-virgin olive oil
• 2 fennel bulbs, trimmed and sliced
• 12 rainbow carrots, peeled but left whole
• 3 red onions, quartered
• 4 garlic cloves, peeled but left whole
• a handful of rosemary stalks, bashed
• 200ml (7fl oz) dry white wine

Serves 6-8
To serve try our perfect sides to go with lamb.

see recipe

Step 1.

Preheat the oven to 170°C/Fan 150°C/338°F. Line a large roasting tin with baking paper.

Step 2.

Rub the lamb all over with the olive oil and season with a good amount of salt and pepper.

Step 3.

Arrange the fennel slices, carrots, onion quarters, garlic cloves and rosemary stalks in the base of the prepared roasting tin. Place the lamb on top and pour the wine around the sides. Cover the whole tin with foil and transfer to the oven. Cook for 2–3 hours (depending on the size of the shoulder) or until the lamb is meltingly tender. Remove the tin from the oven, leaving the foil in the place, and set aside to rest for 15 minutes.

Step 4.

Drain off the pan juices and use a gravy separator to remove the excess fat.

5. Serve the lamb and roasted vegetables with the delicious juices alongside.

Get Inspired

Shop now
A Taste of The Chateau
£25.00
£25.00
Arthur's Picante Chilli Jam
£6.00
£6.00
The Vintage Tea Party Book
£25.00
£25.00
Personalised Chai Khom Slicer
from £116.95
from £116.95
Personalised Filleting Knife
from £119.95
from £119.95
Personalised Maoui Deba Knife
from £129.95
from £129.95
Personalised Nakiri Knife
from £119.95
from £119.95
Personalised Oriental Slicer
from £129.95
from £129.95

If you make this, we'd love to see it. You can share it on the Escape To The Chateau Fan Club Facebook Group or tag us on Instagram @escape.to.the.chateau