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Roast shoulder of lamb with herbs and honey

Forget about carving this easy slow-cooked pot roast – pull the fragrant, tender lamb from the bone, rustic style.

Recipe Rating

  • (5 /5)
  • (1 Rating)

Instructions

  • 1. Preheat the oven to 200C/400F/Gas 6.
  • 2. With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.
  • 3. Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.
  • 4. Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb.
  • 5. Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.
  • 6. Drizzle the honey over the top of the lamb and pour over a little olive oil.
  • 7. Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture.
  • 8. After the 2½ hours cooking the lamb meat should pull away easily from the bone.
  • 9. Remove from the oven and allow to rest for 4-5 minutes.
  • 10. To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves.