We are currently have a few regular suppliers of lamb, Jamie’s farm provide a regular supply of delicious produce, whilst Whaddon Grove farm have been stocking us with organic lamb fresh from the fields. Mutton and hogget are also available.

Shoulder of Lamb 2.5kg

  • 2.5kg Shoulder of Lamb

  • Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for 5 hours, rest, then sprinkle with zesty gremolata and serve with the meat juices.

    • 2.5kg lamb shoulder
    • 3 onions, each sliced into 3 thick discs

    For the marinade

    • 1 shallot, halved
    • 4 garlic cloves
    • 4 cherry tomatoes
    • 2 anchovies
    • ½ tsp cumin seeds, toasted
    • ½ tsp coriander seeds, toasted
    • ½ tsp pink peppercorns
    • 2 tbsp rosemary leaves
    • 1 thyme sprig, leaves picked
    • small bunch mint, leaves chopped
    • 70ml white wine
    • 4 tbsp olive oil
    • 1 tbsp brown sugar
    • zest and juice 1 lemon


    For the gremolata

    • zest ½ lemon
    • 1 garlic clove, crushed
    • 1 tbsp finely chopped mint
    1. Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.

    2. Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.

    3. Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
    4. Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.

    5. Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.

    6. Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.

    7. Return the tin of onions and marinating juices to the oven to keep warm.

    8. Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.

    9. Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.

    10. Skim off any fat from the juices and serve alongside the lamb.