Mulled wine Welsh Lamb shoulder with creamy mash and spiced red cabbage


  1. Preheat oven to Gas 4-5, 180ºC, 350ºF. First, grab a large oven proof roasting tray and heat it on the hob. Add the oil, garlic and shallots and brown a little (be careful because garlic burns easily).
  2. Then add the lamb shoulder and brown on all sides if possible, or as much as you can.
  3. Once the lamb is nicely coloured, add the spices,mulled wine and stock.
  4. Then cover with a lid or foil, place in the oven and leave for 2 hours – time to wrap some presents, or just relax with a glass of something festive.
  5. After 1 hour stir, add a little more stock or water if necessary. Return covered to the oven for a further hour or until the meat is falling apart, or until you’re able to resist it no longer!

Recipe Information

Serves 6
Calories 600 kcals
Cooking Time


  • 1 Welsh Lamb shoulder, boneless(about 1.5kg weight)
  • 30ml (2tbsp) olive oil
  • 3 cloves garlic, halved
  • 5 shallots, peeled and halved
  • 10ml (2tsp) mixed spice
  • 1 cinnamon stick
  • 2 star anise
  • 300ml (½pt) mulled wine
  • 150ml (¼pt) lamb stock

Nutrition Information

  • Calories 600 kcal
  • Energy 2492KJ
  • Fat 42g
  • Saturates 17.8g
  • Salt 0.8g
  • Iron 3.6g
  • 5-a-day 0