slow roasted easter lamb

Slow Roasted Easter Lamb

Try creating our delicious yet simple recipe for Slow Roasted Easter Lamb | Knorr
  • 3 H 40 MINS

    Cooking Time

  • Medium


  • 20 MINS

    Prep Time

  • 8 People


  • 1 Knorr Vegetable Stock Cube
  • 1 Knorr Beef Gravy Pot
  • 1.75- 2 kg shoulder of lamb
  • 4- 6 garlic unpeeled and halved
  • 5 g fresh thyme
  • 5 g sage
  • 5 g parsley
  • 5 g rosemary
  • 2 -3 tbsp olive oil

  1. Pre-heat the oven to 170°C. Mix 1 tablespoon of olive oil with Knorr Vegetable Stock Cube and make it into a paste.

  2. Rub the lamb shoulder with the paste. Place the lamb in a shallow roasting pan.

  3. Arrange the garlic around the meat. Add herbs and drizzle with the remaining olive oil. Roast for 2.5–3 hours. Once cooked set aside and cover with aluminium foil to rest.

  4. Pour the fat out of the roasting pan. Add the Knorr Beef Gravy Pot and 150ml of water to the pan, scrape the bottom. Transfer to a saucepan, bring to the boil and reduce. Stir in some fresh herbs and the lamb fat.

  5. Serve the roast lamb with the gravy.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 584.05 kcal
Protein (g) 34.12 g
Sugar (g) 0.21 g
Fat (g) 45.99 g
Fibre (g) 0.83 g
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