How to Cook a Roast Shoulder of Lamb

A shoulder of lamb is an Easter classic. Follow our step-by-step recipe for this red wine marinated roast lamb shoulder and gravy and make the ultimate Sunday roast.

1.Marinade the lamb

In a large, non-metallic bowl, whisk together a marinade for the lamb with 3 crushed garlic cloves, 2 bay leaves, 1 tbsp Dijon mustard and 400ml red wine. Make multiple 1cm deep incisions in the lamb then submerge in the marinade. Cover and chill in the fridge for a minimum of 2 hours or overnight. Remove the lamb from the fridge 1 hour before you’re ready to roast.

Can't find Dijon mustard? Try using 1tsp English mustard instead, or a teaspoon of mustard powder. Red wine can easily be replaced with white. 

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2. Prep the veg

Preheat the oven to gas 6, 200°C, fan 180°C. Roughly chop 2 carrots, 3 celery stalks and 1 red onion. Tip into a large roasting tray and spread out in an even layer. Add 3 sprigs of rosemary. Remove the lamb from the marinade (reserving the marinade for later) and place on top of the vegetables. Season and rub with 2 tbsp oil.

The veg used here is just to add flavour to the gravy, so if you can't find carrots, celery and onion they are not essential - use a little bit of whatever veg you have at home. 

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3. Roast and rest

Roast for 30 mins then pour the marinade into the roasting tray. Reduce the oven temperature to gas 4, 180°C, fan 160°C and roast for a further 2 hours 30 mins. Remove the lamb to a plate, tightly cover with foil and leave to rest for 15 mins.

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4. Strain the juices

Meanwhile, make the gravy. Strain the juices from the roasting tray into a saucepan and add 150ml chicken stock, discarding the veg.

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5. Make the gravy

Remove 3 tbsp of the liquid to a small bowl and mix with 3 tbsp plain flour to make a paste. Add this back to the saucepan and simmer for 10 mins. Stir in 2 tbsp redcurrant jelly and any resting juices from the lamb.

Redcurrant jelly will add a nice sweetness to your gravy, but if you don't have any you can use a couple of teaspoons of whatever jam you have at home.

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6. Carve

Thinly carve the lamb and serve with the red wine gravy and sides of your choice.

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Ingredients

We've made a handy shopping list so you can get everything you need to make this red wine marinated lamb shoulder. Don't forget to screenshot before you go shopping!

For the marinade
3 garlic cloves, crushed
2 bay leaves
1 tbsp Dijon mustard
400ml red wine   

For the lamb
2kg lamb shoulder joint
2 carrots
1 red onion, quartered
3 celery stalks, roughly chopped 
3 sprigs rosemary
2 tbsp olive oil
 
For the gravy
1 chicken stock cube, made up to 150ml
3 tbsp plain flour
2 tbsp redcurrant jelly