Nigella Lawson

Nigella Slow Cooked Lamb Shoulder

Nigella Slow Cooked Lamb Shoulder

This delicious slow-cooked lamb shoulder from Nigella is a perfect hearty meal that’s both creamy and tender. With simple ingredients like garlic, rosemary, and white wine, it’s easy to make and full of rich flavors. The slow roasting ensures the meat is melt-in-your-mouth tender, making it an ideal dish for a cozy dinner.

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Ingredients Needed

  • 2½ kilograms (5.5 lbs) leg of lamb
  • 3 sprigs fresh rosemary
  • 5 cloves garlic
  • 1 lemon (halved)
  • 1 bulb of garlic (additional, whole)
  • 500 millilitres (2 cups) white wine
  • Olive oil (approx. 40-60 ml or 3-4 tbsp)
  • Salt (to taste)
  • Pepper (to taste)
  • 250 grams (8.8 oz) mushrooms (sliced, optional)
  • 250 millilitres (1 cup) cream

How To Make Slow Cooked Lamb Shoulder

  1. Prepare the Lamb: Make incisions in the lamb with a knife. Pull off clumps of rosemary leaves and quarter the 5 garlic cloves. Stuff them into the incisions in the lamb.
  2. Prepare the Roasting Dish: Halve the bulb of garlic. Place 2 sprigs of rosemary in a greased roasting dish, then place the lamb on top.
  3. Season the Lamb: Squeeze half the lemon over the lamb, placing the lemon halves and garlic bulb halves (cut side down) around the lamb. Drizzle olive oil (approx. 40-60 ml or 3-4 tbsp) over the lamb, rub it in, and sprinkle with salt and pepper.
  4. Roast at High Heat: Preheat your oven to 220°C (425°F). Place the lamb in the oven and roast for 25 minutes.
  5. Lower the Heat & Add Wine: After 25 minutes, remove the lamb from the oven and reduce the temperature to 160°C (325°F). Pour the white wine around the meat.
  6. Cover and Slow Cook: Wet a sheet of greaseproof paper under the tap, wring it dry, and place it over the lamb. Cover tightly with tin foil and bake for 5½ to 6 hours.
  7. Rest the Lamb: After cooking, remove the lamb from the oven and let it stand for 40 minutes. Slice or pull the meat apart.
  8. Prepare the Sauce: Place the meat in a greased casserole dish. Put the roasting pan on the stove, discard the rosemary stalks, squeeze out the lemon and garlic bulbs, and mash the juices.
  9. Add Mushrooms and Simmer: Add the sliced mushrooms (optional) to the pan and simmer. Add a splash of water, wine, or stock to loosen the sauce.
  10. Finish the Sauce: Remove from heat and stir in the cream.
  11. Serve: Pour the creamy sauce over the meat, cover, and refrigerate for up to 2 days. When ready to serve, reheat at 180°C (350°F) for 30 minutes, until the meat is hot and the sauce is bubbling.
Nigella Slow Cooked Lamb Shoulder
Nigella Slow Cooked Lamb Shoulder

Recipe Tips

  • Make Deep Incisions: When making incisions in the lamb, ensure they are deep enough to stuff in the garlic and rosemary. This helps the flavors penetrate the meat for better taste.
  • Use a Meat Thermometer: For perfect results, check the internal temperature of the lamb. It should reach around 90°C (195°F) for super tender, pull-apart meat.
  • Cover Properly While Cooking: Make sure to cover the lamb tightly with damp greaseproof paper and tin foil. This traps moisture and ensures the lamb stays juicy throughout the slow cook.
  • Rest the Meat Before Slicing: Let the lamb rest for at least 40 minutes after cooking. This helps redistribute the juices and keeps the meat moist when sliced or pulled apart.
  • Reheat Gently: If you’re reheating, do it slowly at 180°C (350°F) for about 30 minutes. This keeps the lamb from drying out and lets the sauce bubble nicely.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover lamb cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
  • Freeze: After cooling, you can freeze the lamb in an airtight container or freezer bag for up to 3 months. To thaw, place it in the fridge overnight before reheating.
  • Reheat: Preheat your oven to 180°C (350°F). Place the lamb in a covered dish and heat for about 30 minutes, or until it’s hot and the sauce is bubbling.

Nutrition Facts

Serving Size: 170 grams (6 ounces)

  • Calories: 474
  • Total Fat: 23.9g
  • Saturated Fat: 8.6g
  • Cholesterol: 205.7mg
  • Sodium: 129.2 mg
  • Potassium: 574.6mg
  • Protein: 60.4g

Try More Nigella Recipes:

Nigella Slow Cooked Lamb Shoulder
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Print Recipe

Nigella Slow Cooked Lamb Shoulder

Author: Imen Dridi Cooking Method:Roasting, Baking Cuisine:British Courses:Main, Dinner Recipe Keys: S Slow Cooked Lamb Shoulder
Difficulty:BeginnerPrep time: 15 minutesCook time:6 hours 25 minutesRest time: 40 minutesTotal time:7 hours 20 minutesServings:6-8 servingsCalories:474 kcal Best Season:Suitable throughout the year

Description

This delicious slow-cooked lamb shoulder from Nigella is a perfect hearty meal that’s both creamy and tender. With simple ingredients like garlic, rosemary, and white wine, it’s easy to make and full of rich flavors. The slow roasting ensures the meat is melt-in-your-mouth tender, making it an ideal dish for a cozy dinner.

Ingredients

Instructions

  1. Prepare the Lamb: Make incisions in the lamb with a knife. Pull off clumps of rosemary leaves and quarter the 5 garlic cloves. Stuff them into the incisions in the lamb.
  2. Prepare the Roasting Dish: Halve the bulb of garlic. Place 2 sprigs of rosemary in a greased roasting dish, then place the lamb on top.
  3. Season the Lamb: Squeeze half the lemon over the lamb, placing the lemon halves and garlic bulb halves (cut side down) around the lamb. Drizzle olive oil (approx. 40-60 ml or 3-4 tbsp) over the lamb, rub it in, and sprinkle with salt and pepper.
  4. Roast at High Heat: Preheat your oven to 220°C (425°F). Place the lamb in the oven and roast for 25 minutes.
  5. Lower the Heat & Add Wine: After 25 minutes, remove the lamb from the oven and reduce the temperature to 160°C (325°F). Pour the white wine around the meat.
  6. Cover and Slow Cook: Wet a sheet of greaseproof paper under the tap, wring it dry, and place it over the lamb. Cover tightly with tin foil and bake for 5½ to 6 hours.
  7. Rest the Lamb: After cooking, remove the lamb from the oven and let it stand for 40 minutes. Slice or pull the meat apart.
  8. Prepare the Sauce: Place the meat in a greased casserole dish. Put the roasting pan on the stove, discard the rosemary stalks, squeeze out the lemon and garlic bulbs, and mash the juices.
  9. Add Mushrooms and Simmer: Add the sliced mushrooms (optional) to the pan and simmer. Add a splash of water, wine, or stock to loosen the sauce.
  10. Finish the Sauce: Remove from heat and stir in the cream.
  11. Serve: Pour the creamy sauce over the meat, cover, and refrigerate for up to 2 days. When ready to serve, reheat at 180°C (350°F) for 30 minutes, until the meat is hot and the sauce is bubbling.

Notes

  • Make Deep Incisions: When making incisions in the lamb, ensure they are deep enough to stuff in the garlic and rosemary. This helps the flavors penetrate the meat for better taste.
  • Use a Meat Thermometer: For perfect results, check the internal temperature of the lamb. It should reach around 90°C (195°F) for super tender, pull-apart meat.
  • Cover Properly While Cooking: Make sure to cover the lamb tightly with damp greaseproof paper and tin foil. This traps moisture and ensures the lamb stays juicy throughout the slow cook.
  • Rest the Meat Before Slicing: Let the lamb rest for at least 40 minutes after cooking. This helps redistribute the juices and keeps the meat moist when sliced or pulled apart.
  • Reheat Gently: If you’re reheating, do it slowly at 180°C (350°F) for about 30 minutes. This keeps the lamb from drying out and lets the sauce bubble nicely.
Keywords:Nigella Slow Cooked Lamb Shoulder