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How to Cook Boneless Lamb Shoulder


Instructions for Roasting:

Preparation: Preheat your oven to 160°C.

Seasoning: Begin by seasoning the Boneless Shoulder of Lamb generously with salt and pepper. Optionally, make small incisions in the meat and insert minced garlic cloves for extra flavour.

Searing: Heat a large, oven-safe pan or skillet over medium-high heat. Add a splash of olive oil and sear the lamb on all sides until it develops a beautiful golden-brown crust. This step locks in the meat's juices and enhances the flavour.

Herb Infusion: Once seared, remove the lamb from the pan. Place a few sprigs of fresh rosemary or thyme in the pan and return the lamb on top of the herbs.

Roasting: Transfer the pan with the lamb to the preheated oven. Roast for approximately 1.5 to 2 hours, or until the lamb reaches your desired level of doneness. Use a meat thermometer for precision; for medium-rare, aim for an internal temperature of 60-65°C, and for medium, 70-75°C.

Resting: Once done, remove the lamb from the oven and cover it loosely with foil. Allow it to rest for about 15-20 minutes. This resting period ensures the juices redistribute within the meat, keeping it moist and flavourful.

Slicing: After resting, slice the Boneless Shoulder of Lamb across the grain into thin, tender pieces. Serve it alongside your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Instructions for Braising:

Preparation: Preheat your oven to 160°C.

Searing: Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add a splash of olive oil and sear the lamb on all sides until it develops a beautiful golden-brown crust. Remove the lamb and set it aside.

Aromatics: In the same pot, add chopped onions and minced garlic. Sauté until they turn translucent. Optionally, add chopped carrots, celery, and other vegetables for added flavour.

Deglazing: If using, pour in a generous splash of red wine to deglaze the pot. Scrape up any browned bits from the bottom to infuse the sauce with flavour.

Braising Liquid: Return the seared lamb to the pot. Add fresh rosemary or thyme sprigs and season with salt and pepper. Pour in the lamb or vegetable broth until it covers about halfway up the lamb.

Cover and Braise: Cover the pot and transfer it to the preheated oven. Braise for approximately 2 to 2.5 hours, or until the lamb becomes tender and easily shreds with a fork.

Serving: Once done, remove the pot from the oven. Carefully remove the lamb from the pot and slice it or shred it with forks. Serve it with the aromatic sauce and your choice of sides.

These two methods—roasting and braising—provide distinct and delicious ways to prepare Boneless Shoulder of Lamb, allowing you to choose the one that best suits your culinary vision and occasion. Enjoy your culinary adventure!

Side Dishes that Pair Well

Boneless Shoulder of Lamb pairs wonderfully with a variety of side dishes and accompaniments that compliment its rich and savoury flavours. Here are some excellent pairings to consider:

Mint Sauce: A classic pairing, mint sauce or mint jelly adds a refreshing contrast to the richness of lamb. The cool, slightly sweet flavour of mint enhances the overall dining experience.

Rosemary and Garlic Roasted Potatoes: Roasted potatoes infused with rosemary and garlic make a hearty and flavourful side dish that complements the lamb's robust taste.

Gravy: A rich lamb gravy made from the pan juices and drippings is an excellent choice. It adds depth of flavour and moisture to the meat.

Roasted Vegetables: Consider serving roasted vegetables such as carrots, parsnips, and Brussels sprouts. Their caramelized sweetness and earthy notes pair beautifully with lamb.

Couscous: Light and fluffy couscous with a touch of lemon and herbs can provide a nice contrast to the richness of the meat.

Mashed Potatoes: Creamy mashed potatoes are a classic and comforting choice that complements the lamb's tender texture.

Ratatouille: A Mediterranean-inspired ratatouille, made with eggplant, zucchini, tomatoes, and herbs, adds a burst of flavour and colour to your plate.

Tabbouleh: This fresh and vibrant Middle Eastern salad, made with bulgur wheat, parsley, tomatoes, and lemon, offers a refreshing and tangy side to balance the richness of lamb.

Red Wine: A full-bodied red wine, such as Cabernet Sauvignon or Shiraz, is an excellent choice to accompany lamb. The wine's tannins and fruitiness complement the meat's flavour.

Yorkshire Puddings: If you're looking for a traditional British touch, serve Yorkshire puddings on the side. Their crispy texture and savoury flavour are a delightful addition.

Bread and Flatbreads: Freshly baked bread or warm flatbreads, such as naan or pita, can be used to make lamb sandwiches or wraps, adding an element of versatility to your meal.

Salads: A light salad with mixed greens, cherry tomatoes, cucumbers, and a vinaigrette dressing can provide a refreshing contrast to the hearty lamb.

Ingredients that pair well.

Here are some ingredients that harmonize beautifully with lamb:

Herbs: Fresh or dried herbs like rosemary, thyme, mint, oregano, and parsley are classic choices that complement the lamb's rich taste. These herbs add depth and aromatic complexity to your dishes.

Garlic: Garlic's pungent and savory notes blend seamlessly with lamb. Whether minced, roasted, or used as a rub, garlic intensifies the overall flavour.

Citrus: Citrus zest and juice, such as lemon or orange, provide a bright and zesty contrast to the lamb's richness. Citrus can be used for marinades, dressings, or garnishes.

Onions and Shallots: Onions and shallots, whether sautéed, caramelized, or used in a gravy, offer a sweet and savoury undertone that complements lamb beautifully.

Wine: Red wine, such as Cabernet Sauvignon or Merlot, can be used in marinades and sauces to add depth and complexity to lamb dishes. It pairs well with the meat's richness.

Stock or Broth: Lamb or beef broth provides a rich base for sauces and gravies. It enhances the umami flavour of lamb dishes.

Dijon Mustard: Dijon mustard adds a tangy and slightly spicy element that pairs wonderfully with lamb. It can be used in marinades and glazes.

Honey: Honey's natural sweetness can be balanced with a touch of acidity or spice to create a delectable glaze for roasted lamb.

Cumin and Coriander: These warm and earthy spices can be used in rubs and marinades, lending a North African or Middle Eastern flair to your lamb dishes.

Yogurt: Greek yogurt can be used as a tenderizing marinade for lamb, adding creaminess and tang to the meat. It's particularly popular in Mediterranean cuisine.

Chilies: For those who enjoy a bit of heat, chili peppers, whether fresh or dried, can add a spicy kick to lamb dishes. Adjust the heat level to your preference.

Tomatoes: Tomatoes, in the form of paste, sauce, or fresh slices, can be used in stews, braises, or as a topping for lamb dishes. They add acidity and depth.

Fruit: Some fruits like apricots, pomegranates, or figs can be incorporated into sauces or chutneys to provide a sweet and fruity contrast to lamb's savouriness.

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Roasting Method - Ingredients:

  • 1 Boneless Shoulder of Lamb (approximately 1.5-2 kg)
  • 4-5 garlic cloves, minced
  • Fresh rosemary or thyme sprigs
  • Olive oil
  • Salt and pepper to taste

Braising Method - Ingredients:

  • 1 Boneless Shoulder of Lamb (approximately 1.5-2 kg)
  • 4-5 garlic cloves, minced
  • 2 onions, chopped
  • Carrots, celery, and other vegetables (optional)
  • Fresh rosemary or thyme sprigs
  • Olive oil
  • Salt and pepper to taste
  • 500ml lamb or vegetable broth
  • Red wine (optional)
SHop For

  • Yorkshire Lamb Half Shoulder

    Yorkshire Lamb Boneless Half Shoulder

    Add to basket
  • Yorkshire Lamb Shoulder Boned & Rolled

    Yorkshire Lamb Whole Boneless Shoulder

    Add to basket


Here are some drink options that compliment lamb dishes:

Red Wine: Red wine is a classic choice to accompany lamb. Full-bodied reds like Cabernet Sauvignon, Merlot, Shiraz, or Malbec often have the tannins and fruity notes that pair beautifully with the rich and robust flavours of lamb. The wine's acidity can also cut through the meat's richness.

White Wine: If you prefer white wine, consider a rich and aromatic variety like Chardonnay or Viognier. These wines can work well with lamb, especially if the dish features creamier or lighter sauces.

Rosé Wine: A dry rosé wine can provide a refreshing contrast to lamb's richness. It's a versatile choice that pairs nicely with lamb dishes that have a hint of sweetness or citrus.

Beer: Some beer styles can harmonize with lamb. A hearty ale, such as a brown ale or Belgian dubbel, complements the meat's flavours. You can also explore pairing lamb with a stout, which can stand up to its robust taste.

Cider: Dry or semi-dry cider offers a crisp and fruity counterpoint to lamb dishes. It works well with herb-seasoned lamb and can be a refreshing choice, especially in warmer weather.

Whiskey: If you enjoy spirits, a quality Scotch whisky or bourbon can be a delightful pairing with lamb. The whisky's smoky and complex notes can enhance the overall dining experience.

Herbal Tea: A soothing cup of herbal tea, such as mint or chamomile, can be a refreshing and digestive-friendly choice after a hearty lamb meal.

Sparkling Water: For a non-alcoholic option, sparkling water with a squeeze of lemon or lime can cleanse the palate and refresh your taste buds between bites of lamb.

Soda: If you prefer a sweeter beverage, a cola or ginger ale can complement the richness of lamb dishes, especially if they have sweet or barbecue-inspired sauces.

Water: Don't underestimate the power of plain water to cleanse your palate and enhance your enjoyment of the lamb's flavours.