Slow roast lamb shoulder with mint gravy
A whole lamb shoulder roasted until it falls off the bone, with garlic and rosemary and a bright mint gravy.
- Time4 hr 30
- LevelEasy
- Costabout £7.43 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Use a small knife to cut deep slits all over the lamb and push a slice of garlic and a few rosemary leaves into each one. Rub with the oil and season well.
- 2
Spread the onions in a roasting tin and sit the lamb on top. Roast for 30 minutes to brown the skin.
30 min - 3
Turn the oven down to 150°C (130°C fan). Pour half the stock into the tin and cover tightly with foil. Roast for 3 hours 30 minutes, until the meat pulls away easily with a fork.
210 min - 4
Lift the lamb onto a board, cover with foil and rest for 20 minutes. Strain the juices into a pan and skim off the fat.
- 5
Add the rest of the stock to the pan and boil for 5 minutes. Mix the cornflour with 2 tablespoons of cold water, stir it in and simmer for 2 minutes until glossy. Stir in the mint, vinegar and sugar.
5 min - 6
Pull the lamb into big chunks with two forks and serve with the minty gravy.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.