Slow Cooked Shoulder of Lamb

Served with with Candied Swede, Boulangere Potatoes and Bordelaise. This recipe will work equally well with pork shoulder, venison haunch or beef rump.


  • 1 lamb shoulder (boned rolled and tied-your butcher will do this for you)
  • 2 sprigs of rosemary
  • 1/4 cup of chopped thyme
  • 5-6 litres chicken stock (6 litres of boiling water with 2 erin chicken stock cubes dissolved in it if you don't have access to fresh chicken stock)
  • 1/2 bottle of red wine (merlot or shiraz would be ideal)
  • 1 carrot
  • 1 parsnip
  • 1 large onion
  • salt and pepper to taste
  • for the boulangere:
  • 6-7 potatoes (sliced)
  • 1 large onion (sliced)
  • 1 sprig rosemary (chopped finely)
  • 4 sprigs of thyme (chopped finely)
  • 1 l chicken stock (reserved from the lamb ingredients)
  • 2 knobs of butter
  • for the candied swede:
  • 1/2 turnip (diced or cut into 3" rounds with a pastry cutter)
  • 4 tsp honey
  • 3-4 small slices of butter
  • for the bordelaise:
  • approx 12 pearl onions peeled or 1 large white onion (chopped finely)
  • 1 cup red wine
  • the strained cooking liquor from the lamb
  • 1/2 cup chopped flat parsley


  1. Heat two heavy based frying pans. Season the lamb all over and the carrot, onion and parsnip.
  2. Sear the lamb all over to seal in the juices, lightly colour the vegetables. Sprinkle on the herbs.
  3. Place the vegetables onto a deep roasting tray and top with the lamb.
  4. Deglaze the two pans with the red wine and pour over the lamb.
  5. Now add the chicken stock reserving 1 1/2 litres for the boulangere
  6. Cover and cook on a low heat for approx 4-5 hours at 120 degrees or until the meat is very soft to touch and is breaking away easily when touched with a fork.
  7. For the Boulangere:
  8. Grease a casserole dish with the butter.
  9. Line with a layer of potatoes.
  10. Top with onion then some thyme and rosemary.
  11. Repeat finishing with a layer of potatoes and a little herbs.
  12. Add stock until you've almost reached the top of the potatoes.
  13. Place into an oven covered in tinfoil at 160 for approx 45 minutes.
  14. Remove the foil for the last 10 minutes and raise the temp to 180 to lightly brown and crust the top.
  15. For the Swede:
  16. Place your cut up swede on a baking sheet or casserole dish.
  17. Drizzle with honey and season with a little salt.
  18. Top with butter.
  19. Bake at 160 for 45 minutes turning halfway through.
  20. Serve.
  21. For the Bordelaise:
  22. Sauté the pearl onions.
  23. Add the red wine and reduce.
  24. Add 2 cups of the cooking liquor from the lamb and reduce until it’s at desired consistency
  25. Finish with chopped parsley.
  26. Classically Bordelaise would have bone marrow as an ingredient but it’s not necessary. It's a very aquired taste and would be served with steak or beef but works equally well with lamb


Gary's tip: Recipe will work equally well with pork shoulder, venison haunch or beef rump.


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