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Spiced slow-roasted lamb shoulder recipe

Spiced slow-roasted lamb shoulder recipe

154 ratings

A recipe like this means only one thing, spring is here and the sun is coming out. Slow-roast this tender piece of lamb after marinating for a deeply flavourful and juicy Easter centrepiece. See method

  • Serves 6
  • 5 hrs plus 6 hrs marinating
  • 413 calories / serving
  • Freezable
  • Dairy-free


  • 2kg lamb shoulder
  • 125ml white wine
  • 1½ tbsp clear honey

For the spice paste

  • 3 tbsp harissa paste
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 4 garlic cloves, crushed
  • 1 lemon, zested, ½ juiced
  • 5g fresh mint leaves, chopped
  • 10g fresh coriander, chopped
  • 2 tbsp olive oil

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Douro 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Douro 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

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    Each serving contains

    • Energy

    • Fat

      30g 43%
    • Saturates

      9g 46%
    • Sugars

      2g 3%
    • Salt

      0.7g 12%

    of the reference intake
    Carbohydrate 3.2g Protein 30g Fibre 0.5g


    1. Mix the spice paste ingredients in a bowl to combine. Lightly score the fat of the lamb into a criss-cross pattern, then deeply pierce the meat a few times and put in a large bowl. Using clean hands, rub the marinade into the lamb. Cover and transfer to the fridge for 6 hrs, or overnight. When ready to cook, bring the lamb to room temperature, place in a tin that fits it snugly and season well.
    2. Preheat the oven to gas 7, 220°C, fan 200°C. Pour the wine into the tin around the lamb and cover with a double layer of foil, sealing around the edges. Put in the oven and reduce the temperature to gas 3, 160°C, fan 140°C. Roast for 4 hrs, basting in the juices a few times, until the meat pulls away with a fork. Uncover the lamb, drizzle with the honey; cook for 30 mins.
    3. Transfer the lamb to a board and cover with foil and a tea towel; leave to rest for 20 mins. Transfer the juices from the tin to a bowl and skim away any fat. Serve the lamb shredded from the bone, with the warm juices spooned over.

    Freezing and defrosting guidelines

    In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

    See more Easter lunch recipes

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


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