Slow roast shoulder of lamb with rosemary and anchovy
Fall apart lamb with crisp edges and a savoury hit from anchovy that melts away in the oven.
- Time4 hr 30
- LevelEasy
- Costabout £6.77 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). Lay the onions in a deep roasting tin and sit the lamb on top.
- 2
Make deep cuts all over the lamb with a small knife. Push a slice of garlic, a piece of anchovy and a small sprig of rosemary into each cut. Squeeze the lemon over the lamb, season with black pepper and tuck the lemon halves in the tin.
- 3
Pour the wine and water around the lamb. Cover tightly with foil and roast for 30 minutes.
30 min - 4
Turn the oven down to 160°C (140°C fan). Cook for 3 hours, until the meat pulls apart with a fork.
180 min - 5
Remove the foil, turn the oven back up to 220°C (200°C fan) and roast for 20 minutes until browned and crisp at the edges.
20 min - 6
Rest for 20 minutes. Spoon the juices from the tin over the shredded lamb to serve.
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.