Slow Roasted Shoulder of Lamb


4lb Lobbs own shoulder of lamb – bone in

1½lb Lobbs own lamb bones

2 tspn Cornish Sea Salt

1 tspn Green Cuisine black pepper

4 sprigs rosemary – chopped

8 sage leaves – chopped

3 tblspns  olive oil

3 tblspns Simply Cornish rapeseed oil

1 garlic bulb

1 large glass white wine

6 sprigs thyme


Combine rosemary, sage, olive oil, salt & pepper & rub onto the lamb & leave to marinate for 20 mins to 1 hours

Pre heat oven to 230°C/450°F/Gas8

Heat rapeseed oil in pan & add lamb bones & brown lightly, add garlic bulb & brown.

Add lamb joint & roast in oven for 20 mins

Meanwhile boil wine for 30 seconds to remove bitter alcohol content

Remove pan from oven & baste meat with juices & skim off any fat

Add wine, 400mls water & thyme.

Turn down oven to 150°C/300°F/Gas 2, cover with foil & return to oven for 4 hours, basting every 30 mins

Remove from oven & rest meat on board for 20 mins, strain the juices & skim off any fat, season.

Shred the lamb, serve with some deliciously crispy roast potatoes cooked on duck or goose fat & spring vegetables (Lobbs cauliflower & cabbages currently 2 for the price of 1) & the roasting juices


The long slow cooking process makes this an ideal recipe for mutton too.


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