The Sunday lamb that earns 4 hours of patience
Lamb shoulder is the most forgiving cut on the table. You can't overcook it. You can't undercook it (within reason). You can't dry it out. Slow-roast it covered for 4 hours and the meat pulls apart with a fork. Done properly with the right seasoning, it's the centrepiece of the most generous Sunday lunch most British families will eat all year.
This recipe uses Costack Meat Seasoning & BBQ Rub. Heavy smoked paprika, herbs, savory notes. Built for slow cooking. Penetrates the meat over the long cook. The seasoning is the difference between tender-but-bland and tender-and-restaurant-grade.
Ingredients (serves 6-8)
- 2-2.5kg lamb shoulder on the bone
- 3 tbsp Costack Meat Seasoning & BBQ Rub
- 1 tbsp olive oil
- 1 head garlic, cut in half horizontally
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme (or 1 tbsp Costack Dried Thyme)
- 1 onion, quartered
- 2 carrots, chopped chunky
- 250ml red wine (or 250ml extra stock if avoiding alcohol)
- 500ml lamb or chicken stock
- Salt and pepper
Saturday night prep (5 minutes)
- Pat lamb shoulder dry with kitchen paper. Score the fat side in a diamond pattern (1cm deep).
- Rub 3 tbsp Costack Meat Seasoning all over, working it into the score lines.
- Cover loosely with foil. Refrigerate overnight (12-24 hours).
Sunday method (4 hours)
- Remove lamb from fridge 30 minutes before cooking.
- Heat oven to 160C.
- Place lamb in a deep roasting tin. Drizzle with 1 tbsp olive oil.
- Scatter onion, carrots, garlic halves, rosemary, and thyme around (not over) the lamb.
- Pour red wine + stock into the tin base.
- Cover the tin tightly with foil.
- Roast 3 hours at 160C.
- Remove foil. Increase oven to 200C. Roast 60 more minutes uncovered to crisp the top.
- Remove from oven. Tent loosely with foil. Rest 20 minutes.
- Pull meat apart with two forks. Serve with the pan juices as a thin gravy.
What to serve with lamb shoulder
- Boulangere potatoes: sliced potatoes layered with onion and stock, baked alongside the lamb
- Roasted spring vegetables: carrots, parsnips, baby leeks tossed with Costack Vegetable Seasoning
- Mint sauce: chopped fresh mint + white wine vinegar + sugar
- Redcurrant jelly: the British classic
- Crusty bread: to mop up the lamb juices
- Tabbouleh or couscous: for a Mediterranean lean
Pro tips
1. Season 24 hours ahead
Overnight in the fridge is the difference between OK lamb and excellent lamb.
2. Don't lift the foil during the first 3 hours
The steam is doing the work. Every time you peek, you lose heat.3. Save the pan juices
The liquid at the bottom of the roasting tin after cooking is pure gold. Strain it. Skim the fat. Use as gravy.
4. Wine vs no wine
The wine evaporates during the long cook, leaving only flavour. If avoiding alcohol entirely, use beef stock + 1 tbsp balsamic vinegar.
FAQs
How long do I cook a 2kg lamb shoulder?
3 hours covered at 160C + 1 hour uncovered at 200C = 4 hours total. Internal temperature should be 90-95C at the bone.
Can I cook lamb shoulder in a slow cooker?
Yes. Brown the lamb first in a hot pan. Transfer to slow cooker with all aromatics and 300ml stock. 8 hours on low.
What's the difference between lamb shoulder and lamb leg?
Shoulder has more fat and connective tissue, ideal for slow roasting (pulls apart). Leg is leaner, ideal for medium-rare roasting (carves into slices).
Can I make this for Easter?
Yes. This is THE Easter Sunday recipe. See our complete Easter table guide.
Where do I buy Costack Meat Seasoning?
Online at www.costack.uk. £8.50 per jar. Free UK delivery on orders over £35. 2-3 working days from Manchester to every UK postcode.
Build your Sunday lunch spice rack
- Meat Seasoning & BBQ Rub - lamb, beef, pork
- Chicken & Turkey Seasoning - all roast birds
- Vegetable Seasoning - roast vegetables
- All Purpose Seasoning - roast potatoes
- Dried Thyme - gravy and stuffing
Or grab the Sunday Feast Pack at £39.98 built specifically for British roast day. Free UK delivery on orders over £35.
