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Roast Shoulder of Lamb

The secret of the great taste in this classic roast shoulder of lamb dish is to crumble the stock cube in with the oil to form a paste that’s then rubbed into the lamb before roasting.
  • Cook

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  • Difficulty

  • Prep

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  • serves


  • 1 Knorr Lamb Stock Cube
  • 2 tbsp olive oil
  • 1.75 kg shoulder of lamb
  • 8 small red onions
  • 300 g chantenay carrots
  • 10 cloves garlic, unpeeled
  • 2 sprigs thyme
  • 4 sprigs rosemary
  • 1 tbsp flour
  • 1 Knorr Lamb Stock Pot, dissolved in 450ml boiling water

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

543kcal

Energy (kJ)

2272kJ

Protein (g)

30.2g

Carbohydrate incl. fibre (g)

12.0g

Carbohydrate excl. fibre (g)

9.8g

Sugar (g)

4.5g

Fibre (g)

2.2g

Fat (g)

41.1g

Saturated fat (g)

16.8g

Unsaturated fat (g)

21.2g

Monounsaturated fat (g)

17.7g

Polyunsaturated fat (g)

3.4g

Trans fat (g)

0.0g

Cholesterol (mg)

125mg

Sodium (mg)

477mg

Salt (g)

1.19g

Vitamin A (IU)

5604IU

Vitamin C (mg)

8.1mg

Calcium (mg)

62mg

Iron (mg)

2.98mg

Potassium (mg)

647mg

Total

4344kcal

18178kJ

242.0g

96.3g

78.3g

36.4g

18.0g

328.7g

134.7g

169.6g

141.5g

27.0g

0.0g

998mg

3817mg

9.54g

44831IU

64.5mg

496mg

23.86mg

5175mg


  • 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, remove excess fat from the roasting tin. Add the flour and mix, scraping up any sediment from the tin. Cook for 1 minute and gradually stir in the stock. Return any juices from the lamb and 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.