James Martin Lamb Shoulder is the definition of a Sunday roast masterpiece. It is made with a whole shoulder of lamb, studded generously with pungent garlic and woody rosemary, then roasted low and slow on a bed of aromatic vegetables and white wine. The result is meat so incredibly tender it falls off the bone with a spoon, encased in seasoned, crispy fat and accompanied by a rich, natural gravy. It is perfect for a relaxed family gathering, an Easter feast, or anytime you want impressive comfort food without spending hours tending to the oven.
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Why You Will Love This Lamb Shoulder Recipe:
- Melt-in-the-Mouth Texture: The shoulder is a harder working muscle than the leg, meaning it has more fat and connective tissue. Slow roasting breaks this down into gelatin, keeping the meat succulent and flavorful.
- Minimal Effort: Once prep is done (which takes just 15 minutes), the oven does all the heavy lifting for 4 to 5 hours, leaving you free to enjoy your day.
- Incredible Gravy: roasting the lamb on top of onions and carrots creates a ready-made base for the most intense, savory gravy you’ve ever tasted.
- Feeds a Crowd: A shoulder is a substantial cut that yields plenty of meat, making it economical and perfect for serving larger groups.
James Martin Lamb Shoulder Ingredients
- 1 whole lamb shoulder (approx. 2kg – 2.5kg)
- 1 bulb of garlic, cloves separated and peeled (keep some whole, slice others)
- 1 large bunch fresh rosemary
- 2 large onions, thick sliced
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 500 ml white wine (or lamb/chicken stock)
- 3 tbsp olive oil
- Sea salt and freshly ground black pepper
How To Make James Martin Lamb Shoulder
- Preheat the oven: to 160°C (320°F) or 140°C (285°F) Fan. This low temperature is crucial for the long cooking time.
- Prepare the trivet: by scattering the roughly chopped onions, carrots, and celery into the bottom of a large, deep roasting tray. This veggie bed will flavor the juices and prevent the lamb from sticking.
- Prep the meat: by using a sharp knife to score the fat of the lamb shoulder in a diamond pattern. Make small, deep incisions all over the meat.
- Stud the lamb: by pushing slices of garlic and small sprigs of rosemary deep into the incisions you made. This infuses flavor right into the center of the muscle.
- Season and sear: (Optional but recommended) by rubbing the lamb all over with olive oil, sea salt, and black pepper. Note: James sometimes sears the lamb in a hot pan first for color, but for a 5-hour roast, the oven will brown it sufficiently.
- Roast the lamb: by placing it on top of the vegetables. Pour the white wine (or stock) into the bottom of the tray—do not pour it over the crispy skin. Cover the tray tightly with foil.
- Slow cook: for 4 hours. Then, remove the foil and increase the oven temperature to 200°C (400°F) for the final 30 to 45 minutes. This blasts the fat, turning it golden and crispy.
- Rest the meat: by transferring the lamb to a warm platter and covering it loosely with foil. Let it rest for at least 20 to 30 minutes. The meat should be tender enough to shred with two forks.
Recipe Tips
- Don’t rush the rest: Resting is non-negotiable. It allows the juices to settle back into the meat. If you carve it immediately, the juices will run out and the meat will be dry.
- Room temperature: Take the lamb out of the fridge an hour before cooking. Cooking a cold joint leads to uneven cooking times.
- Crispy Skin: If the skin isn’t crispy enough after the foil comes off, you can pop it under a hot grill for 5 minutes—just watch it like a hawk so it doesn’t burn.
- The Bone Test: You know the lamb is done when you can wiggle the shank bone freely, or the meat pulls away from the bone with zero resistance.
What To Serve With Lamb Shoulder?
This succulent, fatty cut needs sides that can handle the richness the classic chef’s pairing is Boulangère potatoes—sliced potatoes and onions cooked in stock directly under the lamb to absorb the dripping fat. If you prefer a traditional roast, serve crispy roast potatoes and a side of braised red cabbage to provide a sweet and tangy contrast. Fresh, simply steamed green beans or sautéed savoy cabbage with bacon are also excellent for adding color and texture to the plate.
How To Store Leftovers Lamb Shoulder?
- Refrigerate: Shred any leftover meat and store it in an airtight container in the fridge for up to 3 days.
- Freeze: Lamb shoulder freezes excellently. Store shredded meat with a little gravy in freezer bags for up to 3 months.
- Uses: Leftovers are perfect for Shepherd’s Pie, lamb curry, or stuffed into pita breads with salad.
How To Reheat Leftovers Lamb Shoulder?
Important Rule: Do not dry it out. Always reheat with a little liquid (gravy/stock) to keep the fibers moist.
- Oven: Place the meat in a dish with a splash of water or gravy. Cover with foil and heat at 160°C (320°F) for 20 minutes.
- Microwave: Reheat portions on medium power for 2 minutes, ensuring it is piping hot.
FAQs
James Martin advocates for the u0022low and slowu0022 method (often 4 to 5 hours at around 160°C/320°F). Unlike a lean leg of lamb which can be roasted quickly, shoulder has a lot of fat and connective tissue. It needs a long time to break down properly until it is u0022spoon tenderu0022 and falling off the bone.
Always choose bone-in if possible. The bone acts as a heat conductor, helping the meat cook evenly from the inside out. It also adds significant flavor to the juices and helps the joint hold its shape during the long cooking process.
Yes, and James Martin highly recommends it! He famously cooks Boulangère potatoes (sliced potatoes, onions, and stock) in the bottom of the roasting tray underneath the lamb. The melting fat from the lamb drips down onto the potatoes, creating an incredibly flavorful side dish.
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Lamb Shoulder Nutrition Facts
- Calories: ~600 kcal
- Total Fat: 40g
- Saturated Fat: 18g
- Cholesterol: 130mg
- Sodium: 450mg
- Total Carbohydrate: 5g (negligible unless served with potatoes)
- Protein: 50g
James Martin Lamb Shoulder
Course: Main, Lunch, DinnerCuisine: British, AmericanDifficulty: Easy6
servings20
minutes5
hours650
kcalJames Martin Lamb Shoulder is slow-roasted for 5 hours until falling off the bone. Cooked over a bed of sliced potatoes and onions which absorb the lamb juices. The ultimate one-pan Sunday roast.
Ingredients
1 whole lamb shoulder (approx. 2kg – 2.5kg)
1 bulb of garlic, cloves separated and peeled (keep some whole, slice others)
1 large bunch fresh rosemary
2 large onions, thick sliced
2 carrots, roughly chopped
2 celery sticks, roughly chopped
500 ml white wine (or lamb/chicken stock)
3 tbsp olive oil
Sea salt and freshly ground black pepper
Directions
- Preheat the oven: to 160°C (320°F) or 140°C (285°F) Fan. This low temperature is crucial for the long cooking time.
- Prepare the trivet: by scattering the roughly chopped onions, carrots, and celery into the bottom of a large, deep roasting tray. This veggie bed will flavor the juices and prevent the lamb from sticking.
- Prep the meat: by using a sharp knife to score the fat of the lamb shoulder in a diamond pattern. Make small, deep incisions all over the meat.
- Stud the lamb: by pushing slices of garlic and small sprigs of rosemary deep into the incisions you made. This infuses flavor right into the center of the muscle.
- Season and sear: (Optional but recommended) by rubbing the lamb all over with olive oil, sea salt, and black pepper. Note: James sometimes sears the lamb in a hot pan first for color, but for a 5-hour roast, the oven will brown it sufficiently.
- Roast the lamb: by placing it on top of the vegetables. Pour the white wine (or stock) into the bottom of the tray—do not pour it over the crispy skin. Cover the tray tightly with foil.
- Slow cook: for 4 hours. Then, remove the foil and increase the oven temperature to 200°C (400°F) for the final 30 to 45 minutes. This blasts the fat, turning it golden and crispy.
- Rest the meat: by transferring the lamb to a warm platter and covering it loosely with foil. Let it rest for at least 20 to 30 minutes. The meat should be tender enough to shred with two forks.
Notes
- Don’t rush the rest: Resting is non-negotiable. It allows the juices to settle back into the meat. If you carve it immediately, the juices will run out and the meat will be dry.
Room temperature: Take the lamb out of the fridge an hour before cooking. Cooking a cold joint leads to uneven cooking times.
Crispy Skin: If the skin isn’t crispy enough after the foil comes off, you can pop it under a hot grill for 5 minutes—just watch it like a hawk so it doesn’t burn.
The Bone Test: You know the lamb is done when you can wiggle the shank bone freely, or the meat pulls away from the bone with zero resistance.
