Slow-roasted lamb shoulder and homemade mint sauce

Lamb shoulder is quite a fatty cut, so wonderful for low, slow roasting. It's a foolproof way of feeding a crowd because it nigh on impossible to overcook it.

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For the lamb

For the mint sauce

For the roast potatoes

  • 10 King Edward potatoes, peeled and cut into 2 or 3 pieces (depending on size)
  • 50g/1¾oz beef dripping, lard or vegetable oil

For the glazed parsnips and cabbage

To serve (optional)