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Slow-Roasted Shoulder of Lamb, Braised Summer Vegetables and Roasting Juices

Tender lamb shoulder slow-roasted on bones, served with baby gems, beetroot, and chard braised in their own sweet juices.

LambVegetablesMain CourseSummerSlow-Roast
Estimated Nutrition
Calories
1068
kcal / serving
4272 kcal total
Carbs
15.5g
per serving
62 g total
Fat
78.2g
per serving
312.8 g total
Protein
71.1g
per serving
284.4 g total
Cook Time
285
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
30
g
Butter
Liquids
100
ml
Chardonnay
or other dry white wine
Meat
1.5
kg
Lamb
shoulder, hung for 10 days
700
g
Lamb Bones
and trimmings, cut into 2cm pieces
NutsSeeds
5
g
Sea Salt
2.5
g
Black Pepper
freshly ground
2
sprig
Rosemary
leaves only, finely chopped
3
piece
Sage
leaves, finely chopped
1
bulb
Garlic
cut in half horizontally
1
piece
Bay Leaf
3
sprig
Thyme
4
sprig
Flat leaf Parsley
leaves only, roughly chopped
OilsFats
30
ml
Olive Oil
30
ml
Rapeseed Oil
15
ml
Olive Oil
for vegetables
Vegetables
2
piece
Onion
wedges, root intact
250
g
Carrot
halved lengthways and cut into 3cm pieces
3
stalk
Swiss Chard
stalks and leaves chopped and separated
2
piece
Little Gem Lettuce
cut lengthways into 6 pieces
250
g
Yellow Beetroot
cut into even-sized pieces

Method

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