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Roast Shoulder of Lamb

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

30.3g

Energy (kJ)

2286kJ

Energy (kcal)

546kcal

Carbohydrate incl. fibre (g)

12.7g

Carbohydrate excl. fibre (g)

10.5g

Sugar (g)

4.6g

Fibre (g)

2.3g

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)

2.99mg

Potassium (mg)

648mg

Total

242.7g

18287kJ

4370kcal

101.8g

83.6g

36.4g

18.2g

328.8g

134.7g

169.6g

141.5g

27.0g

0.0g

998mg

3818mg

9.54g

44831IU

64.5mg

497mg

23.94mg

5183mg

  • 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
  • 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.