We’re diving into a classic comfort dish: slow-roasted lamb shoulder. Tender, juicy, and packed with flavor, this recipe is all about simple ingredients and big, bold taste. Let’s get cooking!

Lamb shank with mashed potatoes

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.


Half New Zealand Spring Lamb Lamb shoulder – Chilled or thawed if frozen
2 tablespoons (30 ml) Olive Oil
1 tablespoon Garlic Puree
2 teaspoons (10 ml) Anchovy Paste
2 pounds (900 g) New Potatoes, halved if large
8 Small Tomatoes – the riper the better
1 tablespoon (15 ml) Balsamic Vinegar
Handful of Fresh Basil Leaves to garnish (optional), and Crusty Bread to serve


  1. Preheat the Oven: Before you start cooking, preheat your oven to 375°F (190°C). This ensures that your oven reaches the right temperature for roasting.
  2. Calculate Cooking Time: If you’re unsure about the cooking time for your lamb joint, check the label or weigh the joint. As a general rule, calculate the cooking time at 25 minutes per pound (450 grams) of meat. This will give you an estimate of how long your lamb needs to roast.
  3. Prepare the Roasting Tin: Place the lamb joint into a large roasting tin. Season it generously with salt to enhance the flavor. Next, arrange potatoes and tomatoes around the meat in the roasting tin.
  4. Season the Vegetables: Drizzle balsamic vinegar and olive oil over the potatoes and tomatoes. Season them with a pinch of salt and black pepper to add flavor.
  5. Roast the Lamb: Place the roasting tin with the seasoned lamb and vegetables into the preheated oven. Let it roast for the calculated cooking time. During the roasting process, remember to baste the joint occasionally with any fat that comes from the meat. This helps to keep the lamb moist and flavorful.
  6. Prepare the Garlic and Anchovy Mixture: While the lamb is roasting, mix together garlic puree and anchovy paste in a small bowl. If you’re unsure where to find these ingredients, you can usually locate them in the supermarket. They’re convenient pantry staples that last for a long time when stored in the fridge.
  7. Apply the Garlic and Anchovy Mixture: About halfway through the cooking time, remove the roasting tin from the oven. Spread the garlic and anchovy mixture over the top of the lamb joint. Season it well with freshly ground black pepper. This layer will form a delicious crust on the lamb as it cooks, adding extra flavor and texture.
  8. Additional Tips for Using Frozen Meat: If you’re using frozen meat, allow about 5 minutes per 450 grams or 1 pound for speedy thawing in the microwave before starting the cooking process.
  9. Final Steps: Once the lamb is cooked to your desired level of doneness and has developed a golden crust, remove it from the oven. Allow it to rest for a few minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring that it stays juicy and tender.

By following these simple steps, you’ll be able to roast a delicious lamb joint with potatoes and tomatoes, complete with a flavorful garlic and anchovy crust. Enjoy the savory aroma and tender, juicy meat as you indulge in this comforting and satisfying dish!


What is lamb shoulder good for?

Lamb shoulder is a versatile cut of meat that is prized for its rich flavor and tender texture. It’s excellent for slow cooking methods such as braising, stewing, and roasting. Due to its marbling and connective tissue, lamb shoulder becomes incredibly tender and flavorful when cooked low and slow, making it perfect for hearty and comforting dishes.

How is lamb shoulder most often prepared?

Lamb shoulder is most often prepared using slow cooking methods, such as braising or stewing. These methods allow the tough connective tissues in the meat to break down slowly, resulting in tender and succulent meat. Lamb shoulder can also be roasted at a lower temperature for a longer period to achieve a similar tender result.

Is lamb leg or shoulder better for roasting?

Both lamb leg and shoulder can be delicious when roasted, but they offer different qualities. Lamb leg is typically leaner and more tender, making it well-suited for traditional roasting methods at higher temperatures. On the other hand, lamb shoulder has more connective tissue and marbling, which gives it a richer flavor and makes it ideal for slow roasting or braising. Ultimately, the choice between lamb leg and shoulder for roasting depends on personal preference and the desired cooking method.

Is lamb shoulder meat tough?

Lamb shoulder meat can be tough if cooked quickly at high temperatures. However, when cooked using slow methods such as braising or stewing, the tough connective tissues in the shoulder break down gradually, resulting in tender and flavorful meat. It’s important to give lamb shoulder enough time to cook low and slow to achieve the desired tenderness.

Is lamb shoulder a fatty meat?

Lamb shoulder contains a moderate amount of fat, particularly in the form of marbling throughout the meat and a layer of fat on the exterior. This fat contributes to the flavor and juiciness of the meat when cooked, but it can also be trimmed if desired. While lamb shoulder is not as lean as some other cuts, it’s the fat and connective tissue that give it its rich flavor and succulent texture when cooked properly.

Roasting lamb shoulder can be relatively easy, especially when using slow cooking methods like low-temperature roasting or braising. While lamb shoulder does require a longer cooking time compared to more tender cuts, the process itself is straightforward. Simply season the lamb shoulder, place it in a roasting pan or Dutch oven, and cook it low and slow until it becomes tender and flavorful. With a bit of patience and attention to detail, roasting lamb shoulder can yield delicious results that are well worth the effort. Trust that this low and slow process is well worth the wait!

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

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