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.
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
CondimentsSauces
5
tbsp
1
piece
Lamb Gravy
for serving
Dairy
50
g
Butter
unsalted
Liquids
400
ml
4
tbsp
Meat
1.5
kg
Lamb Shoulder
boneless
NutsSeeds
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
1
2
3
4
5
6
7
8
9
10
11
12
13