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Grid Iron Meat

Roast Lamb Shoulder with Crisp Potatoes & Pan Gravy

A boned and rolled lamb shoulder makes for a deeply satisfying roast, rich with flavour and meltingly tender. Slow-roasting allows the fat to render and the meat to baste itself, while golden roast potatoes soak up the savoury juices. This is a true Sunday centrepiece.

INGREDIENTS
  • 1–1.5 kg lamb shoulder, boned and rolled
  • 2 tbsp olive oil
  • 4 garlic cloves, sliced
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 200 ml lamb or chicken stock
  • 125 ml red wine
  • Sea salt & cracked black pepper

For the roast potatoes

  • 750 g floury potatoes (Maris Piper or King Edward)
  • 3 tbsp goose fat or vegetable oil
  • Sea salt flakes
METHOD

  1. Prepare the lamb: Preheat oven to 180°C fan (200°C conventional). Rub the lamb shoulder all over with olive oil, salt, and pepper. Make small incisions in the meat and tuck in garlic slices and rosemary sprigs.
  2. Roast: Place onion and carrot in a roasting tin, lay the lamb on top, and roast for 1¾–2 hours, basting occasionally. Cover with foil if browning too quickly.
  3. Rest: Remove lamb from the tin, cover loosely with foil, and rest for 20 minutes.
  4. Make the gravy: Pour off most of the fat from the roasting tin. Place tin on the hob, deglaze with red wine, scraping up browned bits. Add stock, simmer until reduced, then strain.
  5. Roast potatoes: Parboil peeled potatoes for 8 minutes. Drain and shake in a colander to rough up edges. Heat goose fat in a tray until shimmering, add potatoes, and roast at 200°C fan for 40–50 minutes, turning once, until crisp and golden.
  6. Serve: Slice lamb thickly and serve with the roast potatoes and pan gravy.

Multi-Cooker Option

  • Ninja Foodi / Multi-Cooker: Use Sear/Sauté to brown the lamb. Add stock, onion, carrot, and herbs. Switch to Bake/Roast at 170°C for 1¾–2 hours, or Pressure Cook (High) for 70 minutes, then crisp under Air Crisp for 15 minutes. Internal lamb temp: 90°C+ for pull-apart tenderness.

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Yorkshire lamb boneless half shoulder, boned and rolled

Yorkshire Lamb Boneless Half Shoulder – 1–1.5kg

A boned-and-rolled half shoulder of Yorkshire lamb, approximately 1–1.5kg, prepared for easy roasting and carving.

Shoulder carries the natural fat and connective tissue that make slow-cooked lamb so deeply flavoured and succulent. Ideal for a relaxed Sunday roast, braising or long, gentle cooking.

£33.15

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Yorkshire lamb whole boneless shoulder, boned and rolled, approximately 2kg

Yorkshire Lamb Whole Boneless Shoulder – 2kg

A whole boned-and-rolled Yorkshire lamb shoulder, approximately 2kg, prepared as a generous roasting joint for slow cooking, Sunday lunch and feeding a larger table.

Shoulder carries the natural fat and connective tissue that give slow-cooked lamb its deep flavour and succulent texture. Boning and rolling makes this larger joint easier to roast and carve.

£59.63

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Sides

  • Minted peas – a fresh, sweet contrast.
  • Braised red cabbage – rich and tangy, balances the fat.
  • Honey-glazed carrots & parsnips – roasted until caramelised.
  • Cauliflower cheese – creamy and comforting.
  • Seasonal greens – such as buttered kale or spring greens.

Matches

  • Herbs: mint, rosemary, thyme, parsley
  • Spices: cumin, fennel seed, black pepper
  • Sauces: mint sauce, redcurrant jelly, salsa verde
  • Grains: pearl barley, bulgur wheat

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Preparation Time: 20 minutes
Cooking Time: 2–2½ hours (including resting)

Hot Tips

  • Start roasting at a higher heat (220°C fan) for 20 minutes before reducing, to develop a deeper crust.
  • Always rest lamb well — it locks in juices and makes slicing easier.
  • Roast the potatoes in the lamb fat for an extra hit of flavour.

Pairings

Red Wine

  • Rioja Reserva – smooth oak and spice complement the lamb.
  • Syrah/Shiraz – bold and peppery, cuts through the richness.
  • Chianti Classico – bright acidity and herbs echo Mediterranean flavours.

White Wine

  • Chardonnay (Burgundy or oaked Australian) – buttery richness to match the roast.
  • Viognier – floral and full-bodied, works with lamb’s fat.
  • Pinot Gris (Alsace) – rounded with a subtle sweetness.

Beer & Cider

  • Best Bitter – malty and balanced.
  • Amber Ale – roasted notes pair well with browned lamb.
  • Dry cider – crisp apple sharpness against the savoury meat.

Non-Alcoholic

  • Sparkling elderflower – refreshing and floral.
  • Pomegranate spritz – tart and fruity, lifts the dish.
  • Iced mint tea – cooling and aromatic.

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