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Slow-Cooked Yorkshire Lamb Shoulder with Rosemary and Garlic

Slow-cooked lamb shoulder with rosemary and garlic is a tender, melt-in-the-mouth roast that’s packed with rich, aromatic flavours. Gently braised for hours, the lamb becomes succulent and full of depth, making it the perfect centrepiece for a comforting family meal or special occasion.

INGREDIENTS
  • 1.8-2kg lamb shoulder, bone-in
  • 4 large cloves of garlic, sliced
  • 4-5 sprigs of fresh rosemary
  • 1 tablespoon olive oil
  • 250ml dry white wine or lamb stock
  • 2 onions, quartered
  • 2 carrots, cut into chunks
  • 2 sticks of celery, roughly chopped
  • Salt and freshly ground black pepper
METHOD

  • Preheat your oven to 150°C (fan 130°C) or gas mark 2.
  • With a sharp knife, make small incisions all over the lamb shoulder. Insert slices of garlic and small sprigs of rosemary into each cut.
  • Season the lamb generously with salt and pepper, then rub it with olive oil.
  • In a large roasting dish, place the onions, carrots, and celery to create a bed for the lamb.
  • Lay the lamb shoulder on top of the vegetables, fat-side up.
  • Pour the white wine or stock into the roasting dish around the lamb, ensuring it doesn't touch the lamb directly.
  • Cover the roasting dish tightly with foil or a lid to trap in the moisture.
  • Cook in the preheated oven for 4 to 5 hours, or until the lamb is so tender it easily pulls apart with a fork.
  • For a crispier finish, remove the foil for the last 20 minutes and increase the oven temperature to 180°C (fan 160°C) or gas mark 4.
  • Once cooked, let the lamb rest for 15-20 minutes before serving. This will help keep it juicy and tender.

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Lamb Shoulder - Knuckle End

Yorkshire Lamb Shoulder – Knuckle End

The knuckle end of a lamb shoulder, also known as the shank end, is the portion closer to the front leg. This cut is rich in both flavour and collagen, which means it becomes incredibly tender when cooked low and slow.

The structure of the knuckle end includes a section of the humerus bone and the beginning of the front leg bone, which makes it a visually appealing cut for serving at special occasions. Additionally, the bone adds flavour and helps to cook the meat evenly.

£31.99

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Lamb Shoulder - Blade End

Yorkshire Lamb Shoulder – Blade End

Our blade end of a lamb shoulder is a cut that comes from the upper half of the shoulder, as opposed to the shank end, which is situated above the front leg. This section includes part of the shoulder blade, which lends the cut its name.

Rich in connective tissue, fat, and flavour, the blade end is a superb choice for slow-cooked dishes like braises, stews, and slow roasts.

The blade end of a lamb shoulder offers an opportunity to enjoy a traditional, hearty meal that truly celebrates the rich flavours lamb has to offer.

£36.56

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Here are a few sides and variations that will pair well with your slow-cooked lamb shoulder:

Sides:

  • Roasted root vegetables: Carrots, parsnips, and turnips roasted in olive oil and thyme will add a sweet earthiness that complements the lamb.
  • Garlic and rosemary roast potatoes: Crispy on the outside, fluffy on the inside, seasoned with rosemary and garlic, matching the flavours of the lamb perfectly.
  • Buttery mashed potatoes: Creamy and smooth, these will soak up the juices from the lamb, adding a comforting texture.
  • Braised red cabbage: Slightly sweet and tangy, braised with apples and a splash of vinegar, it adds a refreshing bite to the richness of the lamb.
  • Honey-glazed carrots: Sweet, tender carrots finished with a drizzle of honey and a pinch of cumin or thyme.
  • Minted peas: A simple yet refreshing side of peas tossed with fresh mint and butter brings brightness to the dish.
  • Cauliflower cheese: Rich, cheesy, and slightly crispy on top, this classic side adds depth and a creamy texture that contrasts beautifully with the tender lamb.
  • Grilled asparagus with lemon: Lightly charred and finished with a squeeze of lemon for a fresh, zesty touch.

Variations:

  • Lamb with a balsamic glaze: Add a balsamic vinegar reduction during the final hour of cooking for a tangy, caramelised finish.
  • Harissa lamb: Rub the lamb with harissa paste instead of rosemary and garlic for a spicier North African-inspired dish. Serve with couscous and a cucumber-mint yoghurt for balance.
  • Greek-style lamb: Add a marinade of lemon, oregano, and olive oil before slow-cooking, and serve with a Greek salad, tzatziki, and flatbreads.
  • Moroccan lamb: Use a spice blend of cumin, coriander, cinnamon, and paprika, and slow-cook with dried apricots and almonds. Serve with couscous or saffron rice.
  • Herb-crusted lamb: In the last hour of cooking, coat the lamb in a mix of breadcrumbs, chopped parsley, mint, and lemon zest for a crunchy, herbaceous topping.

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Preparation Time: Approximately 15-20 minutes
Cooking Time: 4 to 5 hours for a slow, tender cook.

Hot Tips

  • To get a more intense flavour, marinate the lamb with garlic, rosemary, and olive oil overnight.
  • If you prefer a more reduced sauce, remove the lamb and vegetables, then simmer the juices on the hob until thickened.
  • Use lamb stock instead of wine if you want a deeper, richer taste.

Pairings

Wine Pairings:

  • Shiraz (Syrah): A full-bodied red wine with bold, spicy notes of black pepper, dark fruits, and earthy undertones. It complements the richness and depth of the lamb.
  • Cabernet Sauvignon: A classic pairing for lamb, this wine brings dark fruit flavours, balanced acidity, and tannins that cut through the lamb's fattiness.
  • Merlot: Slightly softer than Cabernet, a Merlot offers juicy plum and blackberry notes with subtle tannins, making it a smooth match for the tender lamb.
  • Malbec: Known for its rich, dark fruit flavours and hints of spice, Malbec enhances the savoury notes of slow-cooked lamb.
  • Châteauneuf-du-Pape: A robust, earthy red from the Rhône region of France, with hints of herbs and spices that echo the rosemary and garlic in the lamb.

Beer Pairings:

  • Brown ale: With its nutty, caramel flavours and slight bitterness, brown ale pairs well with the slow-cooked lamb's richness.
  • Stout: A rich, creamy stout complements the deep, savoury flavours of the lamb while offering a slight sweetness to balance the dish.
  • Belgian Dubbel: This beer has rich, malty sweetness with dark fruit notes, which harmonises with the lamb's hearty flavours.

Non-Alcoholic Options:

  • Pomegranate juice: The tartness and depth of pomegranate juice mimic some of the acidity and body you'd find in red wine, offering a great contrast to the richness of lamb.
  • Black tea with lemon: Brew a strong black tea and add a squeeze of lemon for a tannic, refreshing non-alcoholic option. The slight bitterness and citrus zest cut through the lamb’s fat.
  • Cranberry or cherry spritzers: Lightly tart and slightly sweet, these fruit-based drinks can be served chilled with a touch of soda water for a refreshing, palate-cleansing sip.

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