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Slow-Roasted Lamb Shoulder and Homemade Mint Sauce

Slow-roasted lamb shoulder served with homemade mint sauce, crispy roast potatoes, honey-glazed parsnips, and sautéed savoy cabbage.

LambMain CourseBritishRoastSunday Dinner
Estimated Nutrition
Calories
985
kcal / serving
7880 kcal total
Carbs
56g
per serving
448 g total
Fat
64g
per serving
512 g total
Protein
46.5g
per serving
372 g total
Cook Time
320
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Caster Sugar
CondimentsSauces
5
tbsp
Malt Vinegar
1
piece
Lamb Gravy
for serving
Dairy
50
g
Butter
unsalted
Liquids
400
ml
Lamb Stock
4
tbsp
Sherry
Meat
1.5
kg
Lamb Shoulder
boneless
NutsSeeds
2
clove
Garlic
smashed
2
sprig
Thyme
fresh
2
sprig
Rosemary
fresh
1
bunch
Mint
fresh leaves picked and finely chopped
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
1
piece
Chestnut
cooked and grated for serving
OilsFats
2
tbsp
Olive Oil
for drizzling
50
g
Beef Dripping
alternatively use lard or vegetable oil
2
tbsp
Olive Oil
for parsnips
Other
4
tbsp
Honey
clear
Vegetables
1
piece
Onion
cut into 4
1
piece
Carrot
cut into 4
2
stick
Celery
roughly chopped
10
piece
King Edward Potatoes
peeled and cut into 2 or 3 pieces
500
g
Parsnip
peeled and cut into quarters lengthways
1
piece
Savoy Cabbage
thick veins removed and shredded

Method

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