Slow-Cooked Lamb Shoulder with Lemon & Herbs

Name: Slow-Cooked Lamb Shoulder with Lemon & Herbs
Prep time: 20 min
Cook time: 5 h
Yield: 6
Ingredients: 2 kg lamb shoulder, bone in; 1 head garlic, 2 lemons; Oregano, rosemary, thyme; 250 ml white wine or stock; 2 × 400 g cans white beans; Cavolo nero or chard

Five-hour lamb shoulder with garlic, lemon and oregano, served with herby white beans and greens.

Prep20 min

Cook5 hours

Serves6

Protein48 g

Ingredients

2 kg lamb shoulder, bone in
1 head garlic, 2 lemons
Oregano, rosemary, thyme
250 ml white wine or stock
2 × 400 g cans white beans
Cavolo nero or chard

Nutrition per serving

Energy	≈ 640 kcal
Protein	≈ 48 g
Fibre	≈ 8 g
Fat	≈ 38 g

Approximate values, calculated from standard UK food composition data.

Method

Rub lamb with garlic, herbs, lemon zest, salt and oil.
Roast at 220°C for 20 minutes, add wine and lemon halves, cover and cook at 150°C for 4½ hours.
Warm beans in the pan juices; wilt greens alongside.
Pull the lamb and serve over beans and greens.

Nutritional notes

Red meat is a food source of iron, zinc and vitamin B12. Current UK advice is to keep red and processed meat to around 70 g a day on average — this is a dish for gatherings rather than every day.