Slow Cooked Lamb Shoulder

Slow Cooked Lamb Shoulder


  • 1 double layer Bacofoil Non-Stick Roasting foil (80 x 60cm)
  • 1 400g tin chopped tomatoes
  • 2 onions, peeled and coarsely chopped
  • 2 carrots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 large red chilli, split lengthways
  • 1 bone-in British lamb shoulder
  • Salt and ground black pepper
  • 175ml chicken stock
  • 175ml dry white wine


  1. Preheat oven to 180°C/Gas 4.
  2. Lay the double thickness foil over a roasting tray, pushing the foil into the shape of the tray.
  3. Combine the tomatoes with the onion, carrot, garlic, thyme, bay and chilli, tip onto the foil then top with the lamb, season with salt and pepper.
  4. Pour the chicken stock and wine around the lamb. Bring the foil sides together and fold together to create a seal. Place in the oven and cook for 2 hours.
  5. After 2 hours, fold the foil back, increase the oven to 200°C / Gas 6 and cook for ½ hour to reduce sauce and brown the meat.
  6. Remove meat and allow to rest, tip vegetables and juices into a saucepan, skin off the excess fat. Either serve the sauce chunky or push through a food mill to create a thicker smooth sauce. Serve with green vegetables and new potatoes.