Roast Lamb Shoulder Boujee Booze

Roast Lamb Shoulder

Roast Lamb Shoulder
Cooking this beauty low and slow give you a deliciously juicy and tender piece of meat that is very flexible. You can serve it in so many ways. In a traditional matter with spuds and veg or in tacos for example. The world is your oyster. 
Wine Pairing - 


  • 2kg shoulder of lamb
  • 3 onions
  • 2 sprigs fresh rosemary chopped
  • Small bunch mint leaves
  • 3 tbsp salt
  • 4 tbsp olive oil
  • 1 bulb garlic halved
  • 100ml white wine
  • 1 shallot halved
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds


  1. Lightly score the skin of the lamb.
  2. Make your marinade.
  3. Blitz your shallot, garlic, salt, rosemary, cumin seeds, coriander seeds, mint leaves, white wine and olive oil in a blender.
  4. Remove from blender.
  5. Place your lamb shoulder in your roasting tray.
  6. Slather your lamb shoulder with the marinade, really rubbing it in.
  7. Cover with cling film and leave in the fridge for at least 4 hours but overnight if you have the patience.
  8. Take out of the fridge 30 mins before cooking to allow it come up to room temperature.
  9. Heat your over to 140 celsius if using fan over or 160 if not.
  10. Slice your 3 onions into 3 flat discs and line the bottom of the roasting tray
  11.  Place your lamb on top of the onions.
  12. Cover with foil and cook in the oven for 5 hours.
  13. Basting the meat every hour.
  14. Remove from the oven and let it rest for 30 minutes.
  15. Do not discard the roast onions which acted as the seat for the lamb.
  16. They are f*cking delicious!!!
  17. Don't discard the lamb juices and excess marinade in your roasting tray that was rubbed into the lamb.
  18. We recommend pouring into a pot and re heating lightly on a low heat.
  19. If the juices are reduced right down you can add some water to loosen it up.
  20. Skim the excess fat off the top and pour into a sauceboat.
  21. Serve alongside your spuds and veg, or pull apart and make tacos, whatever you prefer!