CategoryDifficultyIntermediate

Yields1 Serving
Prep Time10 minsCook Time3 hrsTotal Time3 hrs 10 mins

 4 lbs Prendergast Butchers Lean Shoulder of Lamb
 3 pinches Salt and Freshly Milled Black Pepper
 30 ml Sunflower Oil
 2 Medium Onions, peeled and quartered
 2 Large Carrots, peeled and roughly chopped
 2 2 Sticks Celery, roughly chopped
 30 ml Runny Honey
 300 ml Good red wine
 150 ml Hot lamb stock
 10 Sprigs fresh rosemary

1

Preheat the oven to Gas mark 3, 170°C, 325°F.

2

Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.

3

Cook the lamb for 3-4 minutes on both sides until brown and transfer to a 2.8L /5pint casserole dish with a lid or a large non-stick roasting tin.

4

Add the vegetables to the frying pan and cook for 3-4 minutes until brown. Transfer to the casserole dish or roasting tin.

5

Add the honey, wine, stock and rosemary. Bring to the boil, reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven for 2½-3 hours. Turn the lamb over half way through the cooking time.

6

Serve with creamy mashed potatoes and seasonal vegetables.

7

Tips: Use a large roasting tin if your frying pan is not large enough. If preferred halve the recipe and use 1 x 900g (2lb) lamb half shoulder joint instead.

Ingredients

 4 lbs Prendergast Butchers Lean Shoulder of Lamb
 3 pinches Salt and Freshly Milled Black Pepper
 30 ml Sunflower Oil
 2 Medium Onions, peeled and quartered
 2 Large Carrots, peeled and roughly chopped
 2 2 Sticks Celery, roughly chopped
 30 ml Runny Honey
 300 ml Good red wine
 150 ml Hot lamb stock
 10 Sprigs fresh rosemary

Directions

1

Preheat the oven to Gas mark 3, 170°C, 325°F.

2

Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.

3

Cook the lamb for 3-4 minutes on both sides until brown and transfer to a 2.8L /5pint casserole dish with a lid or a large non-stick roasting tin.

4

Add the vegetables to the frying pan and cook for 3-4 minutes until brown. Transfer to the casserole dish or roasting tin.

5

Add the honey, wine, stock and rosemary. Bring to the boil, reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven for 2½-3 hours. Turn the lamb over half way through the cooking time.

6

Serve with creamy mashed potatoes and seasonal vegetables.

7

Tips: Use a large roasting tin if your frying pan is not large enough. If preferred halve the recipe and use 1 x 900g (2lb) lamb half shoulder joint instead.

Braised Shoulder of Lamb