Slow Roast Shredded Lamb Shoulder

We love nothing more than a good old roast dinner and one of our favourites is lamb. This beauty wasn’t even cooked on a Sunday! We love cooking big roasting joints and then spreading them out throughout the week, especially if our schedule is a bit hectic as it means we have a good protein hit at the ready. Enjoy this as a roast, in a wrap, with a salad or just on its own every time you go to the fridge ūüôā


  • 2kg lamb shoulder
  • 5 stalks of fresh rosemary
  • 5 stalks of fresh thyme
  • 5 cloves garlic
  • Olive oil
  • Himalayan salt and freshly ground black pepper


  1. Pre heat the oven to as hot as it will go but be sure to turn it down to 160¬įC/320¬įF/gas mark 3 as soon as the lamb goes in the oven.
  2. Spread a few of the rosemary and thyme stalks and 2 gloves of garlic over the base of baking tray big enough for the lamb shoulder.
  3. Place the lamb on top fat side up before making some slices in the fat about 2 inches apart in one direction then in the other and make some small holes too to push some rosemary and garlic into.
  4. Coat the top of the joint with as much olive as you need to cover the top before seasoning with salt and pepper.
  5. Push the remaining rosemary and garlic into the holes you made and then sprinkle the remaining thyme over the top .
  6. Cover the tray securely with foil before placing in the oven to cook for 4 hrs.
  7. Don’t forget to turn the oven down as soon as the joint goes in.
  8. Remove from the oven, leave to cool a little before using a fork to pull it away from the bone or if you prefer simply slice it.