I love a Sunday Roast but don’t always want the stress and mess of lots of different things cooking and lots of washing up afterwards. This Slow Roast Shoulder of Lamb recipe eliminates lots of those elements while still producing a tasty Sunday lunch.

Slow Roast Shoulder of Lamb

This delicious slow-roast lamb recipe is perfect for a lazy Sunday.

Simply pop the lamb in the oven and allow to cook for four hours while you go about your business, whether that’s taking the kids to the park, washing the car or enjoying the Sunday papers. Lamb Shoulder benefits from low and slow cooking.

When the slow roast shoulder of lamb is nearly cooked, peel a few vegetables, roast them all together for ease and serve up a delicious roast that requires very little effort. There’s even a simple home-made gravy – although you could forgo this all together and use instant if you’re feeling extra lazy.

How Long Does Slow Roast Shoulder Of Lamb Take To Cook?

This slow roast shoulder of lamb dish takes around five hours to prepare and cook.

However, most of that time is the lamb slow cooking, so you don’t need to be in the kitchen slaving over a hot stove the whole time, you can leave the meat to do its thing while you get on with whatever you like!

What Should I Serve With Slow Roast Shoulder of Lamb?

Personally, I like to serve slow-roasted lamb with classic accompaniments such as roast potatoes, vegetables and and a delicious and warming gravy.

However, I think this dish would also be lovely served with a medley of Mediterranean vegetables such as roasted courgettes, aubergines, onions and peppers. This would make the dish much lighter and perfect for serving in the summer months when not everyone fancies a full roast dinner.

What Can I Do With Leftover Slow-Cooked Lamb?

My favourite thing to make with leftover lamb is a lamb ragu, which I make by sauteeing onions, carrots and celery and then adding the meat along with some chopped tomatoes and Italian herbs.

This can be served either with fresh pasta or with gnocchi and then topped with a generous handful of fresh parsley and some grated parmesan.

Lamb can be safely stored in the fridge for 3-4 after cooking, so if you’d prefer another roast dinner or a shepherd’s pie with the leftovers, this is an option too.

What To Serve With Cottage Pie

Can I Freeze Leftover Slow Roast Shoulder of Lamb?

Yes, you can freeze leftover lamb. While this recipe uses shoulder of lamb, pretty much any type of lamb leftovers can be frozen, including leg of lamb, lamb chops and lamb neck.

The main thing to consider here is that the meat should not be frozen while it is still hot – wait until it has completely cooled before freezing in a freezer-safe container.

Always label and date before putting the lamb in the freezer.

Full Guide To Freezing Cooked Lamb 

How Long Does Lamb Last In The Freezer?

Lamb that has been frozen is best consumed within three months. Of course, the lamb will still be safe to eat after this time but the quality may begin to deteriorate and this can affect both the taste and texture.

Food frozen for longer periods can also become more susceptible to freezer burn. As lamb is such an expensive meat, these are things I would be looking to avoid.

So while freezing is a great to preserve lamb and reduce food waste, using within three months is key for the best results.

Why not follow up your lamb dish with one of my amazing desserts? 

White Chocolate Cheesecake With Berry Compote

Gooey Slow Cooker Chocolate Cake Recipe

Chocolate Spread Bread and Butter Pudding Recipe

Nutella & Oreo Cheesecake

Fiona Hawkes This post may contain affiliate links which are marked with * I love a Sunday Roast but don’t always want the stress and mess of lots of different things cooking… Recipes Lamb, Lamb Shoudler, Slow Roast Shoulder Of Lamb European Print This

Serves: 4 Prep Time: 20M Cooking Time: 5H 5H

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Lamb Shoulder Approx 1kg
• 4 Large Potatoes
• 8 Carrots
• 6 Parsnips
• 3 Sprigs of Rosemary
• 1 Whole Clove of Garlic
• 1 Pint of Lamb Stock
• 2 TBSP Plain Flour
• Olive Oil
• Salt & Pepper

Instructions

1. Unwrap the lamb and place into a casserole dish or roasting tray. Cut off the top and bottom of the bulb of garlic and separate the cloves, no need to peel - and add to the dish along with the sprigs of rosemary. Cover with a lid or tin foil.
2. Place into the oven at gas mark 3 (165 degrees C) and leave to cook for four hours.
3. While the lamb is cooking prepare the vegetables - peel the potatoes and cut into quarters. Peel the carrots and parsnips and cut into large chunks for roasting. If prepared ahead of time the vegetables can be placed into cold water until needed.
4. Remove the lamb from the oven after four hours and set aside. Pour the lamb juices into a saucepan ready to make the gravy. These can be sieved if a smoother gravy is preferred.
5. Increase the oven temperature to gas mark 6 (200 degrees). Place the potatoes, carrots, and parsnips into a roasting tray, drizzle with olive oil and season to taste with salt and pepper.
6. Place the vegetables in the oven and roast for approx one hour.
7. When the vegetables are almost ready, make the gravy. Heat the lamb juices and add two tablespoons of plain flour. Whisk until a paste is formed. Add the lamb stock gradually and keep whisking until desired thickness.
8. Gently pull the lamb apart and place back in the oven to reheat if needed.
9. When everything is cooked, serve immediately with generous amounts of gravy.