Slow-cooked shoulder of lamb with oranges and rosemary recipe

8 ratings

The perfect go-to recipe that is a firm crowd pleaser for all the family. See method

  • Serves 4
  • 20mins to prepare and 180mins to cook
  • 1298 calories / serving


  • 1 tbsp olive oil
  • 1.9kg - 2.5kg lamb shoulder
  • 2tbsp chopped fresh rosemary
  • 2 cloves of garlic
  • 400g (14oz) can chopped tomatoes
  • 300ml (10 1/2fl oz) red wine
  • 2 oranges
  • 700g (24oz) potatoes
  • 1 large onion

Each serving contains

  • Energy

  • Fat

    67g 96%
  • Saturates

    30g 148%
  • Sugars

    22g 25%
  • Salt

    4.4g 73%

of the reference intake
Carbohydrate 62.3g Protein 99.3g Fibre 10g


  1. Preheat the oven to gas 3, 160°C, fan 140°C. Heat the olive oil in a large flameproof casserole dish. Fry the lamb on all sides to seal the meat then add in the rosemary, garlic, seasoning, chopped tomatoes, wine and orange wedges. Bring to the boil, stirring, then remove from the heat.
  2. Scatter the potato cubes and diced onion around the lamb. Cover the dish tightly and cook in the oven for 2 hours.
  3. Uncover the casserole dish, raise the oven temperature to gas 4, 180°C, fan 160°C and cook for a further 30 minutes until potatoes take on a golden colour.

See more Lamb recipes

Watch the full video here

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

blog comments powered by Disqus