Slow Roast Lamb Shoulder

The best thing about lamb, as far as I’m concerned, is that it can take some really massive exciting flavours without losing it’s own flavour and getting a bit overwhelmed. This recipe came about by accident when I had a bit of leftover salsa verde… It’s amazingly tasty but really simple to make.

1 large (1.5 – 2kg) piece of boned, rolled lamb shoulder
1 tbsp capers
1/2 preserved lemon (or juice and zest of a fresh one and some extra salt)
6 cloves garlic
A handful of mixed fresh herbs – parsley, basil and mint would be my first choice
4 anchovy fillets
A glug of olive oil
A few pieces of string

Put all the ingredients except the lamb into a blender and whizz into a rough paste. Unroll your lamb, and use your fingers to rub the paste all over the inside, making sure it gets shoved into any cracks or flaps. Re-roll your lamb and tie it up with the string. If any of the filling comes out just push it back in to any holes you can find!

Place in a hot (200c plus) oven for 20 minutes, then turn down to 170c for another 2 hours (or a bit more if your lamb is huge). Slice and enjoy!




  1. Looks so good, lamb is my favourite. I haven’t tried preserved lemons before. Can you get them from the supermarket or do you make them yourself?

    1. Hi Gary – I do make my own preserved lemons, (tons of recipes out there, just stick it into google!) but you can buy them in supermarkets if you prefer. They aren’t hard to make but you have to leave them for 2-3 months before using so they take a bit of forward planning!

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