Serves 4–6 (1kg) or 6–8 (2kg)
A beautifully comforting winter roast that lets our organic bone-in lamb shoulder shine. Slow cooking allows the meat to become tender, juicy and full of flavour, with the bone helping to maintain succulence and depth. Perfect for Sunday roasts, batch cooking or shredding for leftovers.
Ingredients
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1kg or 2kg Eversfield Organic Lamb Shoulder (Bone-In)
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2 tbsp organic olive oil
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4 garlic cloves, sliced
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2 sprigs fresh rosemary (or thyme)
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1 lemon, zested and quartered
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250ml lamb stock or broth (or water)
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Sea salt and black pepper
Optional (to serve): roasted root vegetables, mashed potatoes, polenta or winter greens
Method
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Prepare the lamb
Preheat the oven to 160°C (140°C fan). Rub the lamb shoulder with olive oil, sea salt, black pepper and lemon zest. Make a few small slits and tuck in garlic slices and rosemary. -
Roast low and slow
Place the lamb in a roasting tray, add lemon quarters, and pour the stock into the base of the tray. Cover tightly with foil (or a lid if using a casserole dish).-
For 1kg: Roast for 2.5–3 hours
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For 2kg: Roast for 3.5–4.5 hours
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Finish uncovered
Remove the foil for the last 30 minutes to allow the top to caramelise and turn golden. -
Rest and serve
Let the lamb rest for 15 minutes before carving or shredding. Spoon over the cooking juices for extra flavour.
Serving suggestion
This lamb shoulder pairs beautifully with seasonal root veg, buttery mash or wilted greens. For something a little lighter, try serving it with a zesty herb salsa, roasted citrus, or a winter slaw.
