Slow Cooked Lamb Shoulder with Mash & Veg

Hayden Quinn’s favourite lamb one pan wonders. The perfect meal for sharing with a group.

  • Serves 6
  • Prep Time 10 mins
  • Cooking Time 210mins
Slow Cooked Lamb Shoulder with Mash & Veg


  • Serves 6

Mashed Potatoes

Sticky Carrots

Brown Bean, Snow pea & mint salad

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  1. Preheat oven to 110C. In a roasting dish place your lamb shoulder, add in red wine, stock and Worcestershire sauce being sure not to wet the  skin of the lamb.
  2. Scatter garlic, leek, tomato and parsley around the lamb. Sprinkle over thyme leaves, drizzle with olive oil and season well with salt and pepper.
  3. Cover with baking paper and then tightly close with foil and cook for 3hrs. Remove foil and crisp the skin for 30mins at 200C.
  4. Allow to rest for 15-20mins and serve.

Mashed Potatoes

  1. Cover potatoes in a saucepan with cold salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender.
  2. Drain then mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt.

Sticky Carrots

  1. While the lamb is resting, preheat oven to 220C. Place carrots on tray and drizzle with olive oil and season well with salt and pepper, add honey and thyme. Toss to coat.
  2. Roast for 20-25 minutes until golden and tender. Loosely cover with foil to rest.

Brown Bean, Snow pea & mint salad

  1. Combine peas and beans in your serving bowl, toss through mint. Season with salt and pepper and dress with oil and vinegar.


  1. If you don't have or don't want to buy stock you can use water.
  2. This dish can be prepared ahead of time, for example, you can add all the marinade ingredients and then cover and place in fridge for up to a day until you are ready to cook, you can also cook for the initial 3hrs, cool off and hold covered in the fridge until you want to serve, finishing in the oven for the final cook.
  3. Covering the lamb shoulder while cooking for the initial 3 hrs ensures the liquid and moisture remains in the lamb, creating a more succulent and tender finished product. The final half and hour of cooking gives a nice golden colour and slight crisp finish
  4. If you can’t find small carrot bunches, regular carrots can be used, cut into quarters before cooking.
  1. If you can’t find fresh broad beans, these can be bought frozen in supermarkets. Blanch, and shell as you would fresh beans.
  2. When shelling your broad beans first remove them from the large outer pod, then blanch and then shell again to remove the grey / green pod from the bean.
  3. For a nice alternative, crumble some goats cheese through the crumbled through the pea salad.