Preheat oven to 220 degrees.
Lay the lamb shoulder in a roasting pan. Scatter the shallots and half the garlic in the pan. Add the water (or stock) to the pan. Drizzle half the olive oil over the lamb.
In a small bowl, mix the remaining garlic, olive oil, salt, pepper and half the herbs. Mix well and drizzle over the meat of the lamb. Scatter the remaining herbs.
Place the lamb shoulder in the hot oven and cook for 45 mins to caramelise and brown. Then turn the temperature down to 150 degrees and cook for 6-8 hours until lamb easily pulls away from the bone.
Tip: Continue adding water or stock if the liquid is evaporating during the cooking time (every hour or so)
Reserve this liquid to drizzle over the lamb or be the base of a gravy.
Serve the slow roasted lamb shoulder with roasted vegetables, green beans, gravy or whatever you like!
A fresh and delicious lamb salad that will fill you up! Perfect for the warmer months ahead.
The perfect dish to bid farewell to the cooler months as we celebrate Spring Lamb. Adrian Richardson's Lancashire Hotpot is a delicious meal for the family.
Each mouthful of this soft, off-the-bone lamb is packed with stunning, complex flavours. Contrary to the cooking time, it’s a very low maintenance recipe that you can leave it in the oven and cook it untouched for mostly the whole duration. Once finish, you’re left with this tender lamb and beautifully fluffy golden rice to serve. I made this recipe on a workday – it’s that easy! Working from home meant I popped this in the oven at around 3pm, and it was ready by 6.30 for dinner.