Roast Lamb

Lamb is an excellent source of protein, needed for growing and repair of tissues and it gives a full meaty flavour. Lamb can be expensive meat but this recipe uses the shoulder which is less expensive than the leg.

Serves: 4 - 6 depending on size

Plus: A good-sized shoulder will easily feed 4 people. Alternatively buy half a shoulder, preferably blade size for a smaller joint.


  • 1 Shoulder of Lamb
  • Olive Oil
  • Herbs -Rosemary, Thyme and a few Bay Leaves


  1. Ask the butcher to bone the shoulder and when home open it up and rub inside with a little olive oil, and grind some black pepper over it.
  2. Lay some sprigs of thyme and rosemary and a couple of bay leaves on the top
  3. Tie with string to secure the joint
  4. Put on a baking dish and roast on a bed of herbs 210C/Gas 7 for 20  mins then turn down to 180C/ Gas 5 until the meat is tender and cooked, depending on size of joint
  5. Test the meat with a meat thermometer or skewer at the thickest part- it should come out without any red juices
  6. Serve immediately


Alternatively leave the shoulder in; the meat will take less time to cook, but be a bit fiddly to carve. If the bone is left in there is no need to use the olive oil

Any remaining meat can be cooled down quickly, refrigerated and then used within 2 days to make a shepherds pie