warm shredded shoulder of lamb

Recipe by Lesley Booth
READY IN: 8hrs 10mins




  • Cut the carrot and onion into very large chunks and place into a roasting tin, together with the lamb shoulder and the peeled garlic cloves.
  • Pour the pint of water over the lamb.
  • Cover the roasting tin with foil and bake in a slow oven (around 140 degrees) overnight or for around 8-10 hours.
  • If you don't have enough time for this, roast at 170 degrees for around 3-4 hours.
  • Remove the lamb from the roasting tin and place on a rack to drain for around ten minutes.
  • The lamb should"fall apart" and the carrots are wonderfully juicy and tender.
  • Shred the lamb onto a serving plate If pomegranetes are in season, squeeze the seeds over the shredded lamb for a lovely warm summer salad.