Recipe: Slow-roasted shoulder of lamb for Easter

Easter and lamb belong together. Not just because tradition says so, but because spring lamb – raised on new grass and fresh air – has a sweetness and depth that suits slow roasting perfectly, making it ideal for an Easter lunch centrepiece.

Shoulder of lamb is the cook’s cut. More marbling than the leg, more flavour, and forgiving in the oven. Given time, it becomes melt-in-mouth tender, and easy to gently pull apart and serve at the table.

In this recipe, we'll be covering the classic method, with garlic, rosemary, good salt and a long, slow cook. If you prefer a twist, a gentle spice rub or herby marinade works beautifully too, and you can find a range of delicious options in our rubs and marinades collection.

Slow-roast shoulder of lamb

Serves 4–6 (half shoulder 1.25kg) or 6–8 (whole shoulder 2.5kg)

Ingredients

- 1 Farmfetch salt marsh lamb shoulder (bone-in or rolled)
- 6–8 garlic cloves
- 3–4 sprigs fresh rosemary
- 2 tbsp olive oil
- 1½ tsp flaky sea salt
- 1 tsp freshly cracked black pepper
- 250ml dry white wine or light stock
- 1 onion, thickly sliced
- 2 carrots, roughly chopped

Method

1. Bring to room temperature
Remove the lamb from the fridge 45–60 minutes before cooking. This helps it cook evenly and keeps it tender.

2. Prepare the lamb
Heat oven to 160°C (fan 140°C).

Slice the garlic cloves into slivers. Make small incisions all over the lamb and push in the garlic and rosemary. Rub the joint with olive oil, then season generously with salt and pepper (or your chosen rub).

3. Build the roasting base
Scatter the onion and carrots into a roasting tray. Sit the lamb on top – this lifts it from the base and creates natural flavour for the juices.

Pour the wine or stock into the tray (not over the lamb).

4. Slow roast
Cover tightly with foil and cook:

- 1.25kg half shoulder: ~3½ hours
- 2.5kg whole shoulder: ~5–5½ hours

The lamb is ready when it yields easily to a spoon and the meat pulls away without resistance.

5. Finish uncovered
Remove the foil, increase oven to 220°C (200°C fan) and roast for a further 20–25 minutes to colour and crisp the outside.

6. Rest
Rest at least 20 minutes before serving to ensure the meat relaxes and becomes beautifully juicy.

To serve

Pull the lamb apart into large pieces and spoon over the pan juices. Perfect alongside:

- roast potatoes
- spring greens or peas
- mint sauce or salsa verde

For best results with this recipe, we recommend this fantastic Salt Marsh Lamb Shoulder, available in half (1.25kg) and whole (2.5kg) weights. Sourced from herds that graze on the Kent Romney Marsh, you'll pick up the unique flavour provided the lamb's natural diet of grasses and samphire that grow across the salt marshes. Choose a bone-in shoulder for extra flavour during a long cook!