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Spring lamb

Slow-roasted shoulder of spring lamb

A guaranteed crowd pleaser!

Preparation30 Mins
Cooking Time270 Mins

Traditionally, a shoulder of lamb was always one of the cheaper cuts, but if you cook it long and slow, it will result in the most tender and juicy meat. Maman Blanc never used stock to make a gravy – just water, herbs and a splash of wine added to the delicious cooking juices.

Ingredients Required


1 ½ - 2kg
new season’s shoulder of lamb
lamb bones and trimmings


4 pinches
sea salt
2 sprigs
rosemary, leaves picked, finely chopped
sage leaves
2 tbsp
olive oil
2 tbsp
rapeseed oil
garlic bulb, halved horizontally
white wine, such as dry Chardonnay
hot water
bay leaf
thyme sprigs

Cooking Method

Chef tips

"Flavour, the seasoning rub for the lamb with spices rather than herbs – cumin and coriander seeds, will give it an Indian flavour."

"Vary the root vegetables – turnip, parsnip, butternut squash, and celeriac would all be suitable."


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This recipe is adapted from the book Kitchen Secrets

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.

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