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Roast Shoulder of Lamb
Try creating our delicious yet simple recipe for Roast Shoulder of Lamb with rich Onion gravy.
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2 H 30 MINS
Cooking Time
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Easy
Difficulty
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20 MINS
Prep Time
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8 People
Serves
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Pre-heat oven to 170°C, 150°C fan, Gas Mark 3.
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Crumble 1 Knorr Lamb Stock Cube with half of the oil and mix to form a paste. Using your fingertips, massage this paste into the lamb.
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Place the lamb in a roasting tin with the onions and carrots around the joint. Scatter over the cloves of garlic. Add the thyme and rosemary, and drizzle with remaining oil.
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Roast for 2½ to 3 hours, depending on your oven, basting from time to time.
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Once cooked, remove from the oven and place the joint and vegetables on a warm serving plate, cover with foil and allow to rest. Make sure to remove the garlic skins.
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Meanwhile make the gravy according to the instructions, adding any juices from the lamb. Bring the gravy to a boil, then simmer on medium heat until thickened.
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Serve the lamb with the roasted vegetables, roast potatoes and the gravy.
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy | 543.062 kcal |
| Protein | 30.055 g |
| Fat | 40.945 g |
