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Slow cooked lamb


A tender melting lamb dish

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Rate this recipe 3.5/5 (140 Votes)


  • ½ shoulder lamb
  • 4 carrots
  • 4 sticks of celery
  • 300g shallots
  • 200mls red wine
  • 200mls water
  • 1tbsp dried rosemary
  • 1tsp dried mint
  • 2 cloves garlic
  • 1 tsp cracked black pepper


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 270mins
Cost Average budget


Step 1

Slice the carrots and celery lengthways and place in a large oven proof pan, peel the shallots and add.

Step 2

Place the lamb shoulder on top of the vegetables.

Step 3

Mince the garlic and add to pan, add the rosemary, mint, and black pepper. Pour the wine and water over the meat and cover with the lid.

Step 4

Cover and cook in the oven for 4 hours at 100°C.

Step 5

Remove lid from pan and place back in the oven and continue to cook at 200°C for 30 minutes.

Step 6

Remove lamb from pan and serve with the braised vegetables.

Try adding Lebanese spice mix for a spice kick.

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