roast lamb shoulder and vegetables in a roasting tin with jug of gravy

Slow roast shoulder of lamb with vegetables and cider gravy

This incredible slow-roasted shoulder of lamb is cooked with the veggies – all in the same pan! Served with an easy cider gravy this succulent lamb is a real crowd pleaser.

Course Dinner
Cuisine British, Welsh
Keyword meatballs, one pan, roast dinner, Sunday Lunch
Prep Time 20 minutes
Cook Time 4 hours
Servings 6
Author Nicky Corbishley


  • 2-2.2 kg (4.4 - 4.8 lbs) shoulder of lamb
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried rosemary
  • 4 medium red-skinned potatoes chopped into large chunks (no need to peel)
  • 10 small carrots peeled with trimmed tops
  • 10 shallots peeled
  • ½ butternut squash peeled and sliced into 1cm-thick half-moons
  • 12 sprouts
  • 200 g (4oz) tenderstem broccoli

Cider Gravy

  • 150 ml (1/2 cup plus 2 tbsp) cider (hard cider if you're in the US)
  • 300 ml (1 1/4 cups) lamb stock
  • 2 tbsp cornflour (cornstarch) mixed with 4 tbsp cold water to make a slurry


  • Preheat the oven to 180C/350F. Place the lamb in a large baking tin and score the fatty bits of the lamb lightly with a sharp knife.
  • Rub on one tablespoon of the olive oil, then sprinkle on half of the salt, pepper and rosemary (1/2 tsp of each). Cover the tin with foil (tent it over the lamb, so it’s not actually touching the lamb) and place in the oven for 3 hours (this will give you well-done but juicy lamb. Cook for 2 hours 15 minutes if you like your lamb a little more rare).
  • After 3 hours, remove the foil and baste the lamb.
  • Arrange the potatoes in the tin around the lamb. Drizzle the remaining oil onto the potatoes and sprinkle on half of the remaining salt, pepper and rosemary (1/4 tsp of each).
  • Place back in the oven to cook, uncovered for 15 minutes
  • Open the oven and turn the potatoes. Add the carrots, shallots, butternut squash and sprouts. Turn them in the oil and meat juices to coat, then place back in the oven for a further 15 minutes.
  • Open the oven and add the broccoli. Turn to coat in the oil and meat juices and sprinkle the remaining salt, pepper and rosemary (1/4 tsp of eaconto all of the vegetables. Place back in the oven for a final 15 minutes.
  • Remove from the oven and place the lamb and vegetables on a warm serving plate, then cover with foil and leave to rest for 10 minutes whilst you make the gravy.
  • Add the cider to the meat juices in the roasting pan (alternatively you can transfer the meat juices from the roasting pan to a saucepan – scrape it clean so you get all the flavouand boil for 5 minutes until reduced by half.
  • Add the stock and bring back to the boil. Slowly pour in the cornflour and water mixture whilst stirring until the gravy has thickened. Give it a little taste and add a little salt and pepper if required.
  • Remove the foil from the lamb and serve with the cider gravy.


Nutritional Information is per serving. Note: as it's difficult to work out the exact quantity of meat on a 2kg shoulder of lamb, I've estimated this to be 1kg of meat for the whole joint).

Nutritional Information

Calories: 789kcal | Carbohydrates: 56g | Protein: 36g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 122mg | Sodium: 685mg | Potassium: 1848mg | Fiber: 10g | Sugar: 14g | Vitamin A: 24513IU | Vitamin C: 98mg | Calcium: 162mg | Iron: 6mg
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