Slow Roasted Lamb by Tori

A few weeks ago we received a massive bumper package from Julia and Bela at Veg In A Box, based out at Clyst St Mary.  One of the items within that box was a monster shoulder of lamb from The Devon Meatbox Company.

Lamb is quite unforgiving.  Cheap lamb can be greasy and taste terrible, it is also quite easy to over cook it too, and for a long time was my least favourite meat.  But over the years I’ve warmed to it, and this slow cook recipe that Tori came up with really brings out the best in this traditional Sunday meat.

I was very impressed with the quality of the meat – DMBC source it from local smallholders and The Naked Farmer at Bruford.  It was clearly a cut way above the vacuum packed supermarket stuff.  With this recipe we used a bottle of Quiet Waters Farm Chimichurri which is available from The Devon Meatbox Company Local Larder section.

We also used podded peas and vegetables from The Veg In A Box company, read our 10 Questions for Julie and Bela from earlier in the year for more info about this excellent company.


Lamb shoulder
2 onions
1 cup of red (or white) wine
1/2 bottle of that rubbing sauce (will look for the name in a moment)
Fresh rosemary and chives cut from the garden


Heat a frying pan and sear the meet on both sides, make sure it’s nice and hot when you add the meat so it instantly seals in the juices. Do both sides for about 2 minutes, they will be lightly browned.

Transfer the meat to a roasting pan. Rub a generous amount of Quiet Water’s Chimichurri over the top of the meat (fat side up). Halve the onions and pop around and under the meat and then pour the wine into the pan.

Add your rosemary and chive around the meat. Add a little water if there isn’t enough liquid to fill the bottom of the dish. Cover the whole dish with tinfoil and pop in a pre-heated oven at 150° for 4-5 hours. Baste a couple of times during the cooking.

Once the meat is tender, put the oven up to 200°, remove the foil an put back in the oven for 15-20 minutes or until the fat has crisped up on the top. Let it rest out if the oven for another 15minutes or so before pulling apart.

The meat should easily pull apart.

The juices can be saved to make a rich gravy but be aware that it will be high in fat. If you let the juices cool for a while the fat should time to the top making it easier to scoop off the fat. I added a touch more wine and a little cornflour to thicken the gravy once if poured it off into another pan and served on a bed of mashed potato with steamed carrots.


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