roast shoulder of lamb

Roast Shoulder of Lamb

Try creating our delicious yet simple recipe for Roast Shoulder of Lamb with rich Onion gravy.
	    
  • 2 H 30 MINS

    Cooking Time

  • Easy

    Difficulty

  • 20 MINS

    Prep Time

  • 8 People

    Serves

  • 1 Knorr Lamb Stock Cube
  • 1.75 kg shoulder of lamb
  • 300 g chantenay carrots
  • 8 small red onions
  • 10 cloves garlic, unpeeled
  • 2 sprigs thyme
  • 4 sprigs rosemary
  • 2 tbsp olive oil
  • 1 Knorr Onion Gravy Pot

  1. Pre-heat oven to 170°C, 150°C fan, Gas Mark 3.

  2. 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.

  3. 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.

  4. Roast for 2½ to 3 hours, depending on your oven, basting from time to time.

  5. 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.

  6. 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.

  7. Serve the lamb with the roasted vegetables, roast potatoes and the gravy.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 540.22 kcal
Protein (g) 30.12 g
Sugar (g) 4.61 g
Fat (g) 40.99 g
Fibre (g) 2.22 g
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Little BIG difference tip

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