Julius Roberts’ slow cooked Welsh Lamb shoulder

  • Prep time 15 mins
  • Cook time 4 hrs
  • Serves 5+


  • 1 shoulder of PGI Welsh Lamb, bone-in (approx. 2kg)
  • 2 leeks
  • 3-4 carrots
  • 2 white onions
  • 300ml quality chicken stock
  • 1 glass white wine
  • 1 tin anchovies (optional)
  • 1 garlic head
  • Rosemary
  • Thyme
  • Bay leaves


  1. Take the lamb shoulder out of the fridge, season well with salt on both sides, and leave for an hour or two on a kitchen counter to warm up.
  2. Next, brown the meat in a frying pan, on the barbecue or under the grill, turning half way through to get some colour on both sides.
  3. Preheat the oven to 160˚C / 140˚C fan / Gas 3-4.
  4. Place the lamb shoulder in a deep baking tray.
  5. Cut up the veg and place around the lamb, pour over the chicken stock and white wine. Dot about the anchovies, smash the head of garlic and add the cloves along with the herbs. Cover with another sheet of baking parchment, then a sheet of tin foil, tightly sealing the sides so that no moisture can escape.
  6. Place in the oven for about 4 hours or until the meat is so tender, it can be pulled apart with a spoon. Leave to rest, covered, for 15 minutes before serving.
  7. Carve and tear the meat into the sauce and serve with lots of the gravy, veg and something to mop up the sauce.
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