Slow-cooked lamb shoulder

Lamb is a favourite option for roast in our household.  I found an easy, slow-cooked lamb should recipe on Poh’s Kitchen which was the perfect dish to cook in the background while we pottered around in the garden.  As it was a fairly warm day, I decided to serve the lamb with a simple couscous and rocket salad.  This is must-try recipe – the meat falls off, delicious served warm and one that requires very little effort!  I didn’t want to use any of the juice from the pot as the lamb was very fatty, and instead used some stock to whip up a quick gravy.  I also modified the recipe slightly.

Ingredients: (serves 2)

  • 1/2 shoulder of lamb (boneless)
  • 1 tbsp olive oil
  • salt and pepper
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp star anise
  • 3 shallots, peeled
  • 1 lemon, halved
  • 3 cloves of garlic
  • 6 cherry tomatoes on the vine
  • 50ml white wine


  1. Pre-heat the oven at 145 degrees
  2. Heat oil in a dutch oven
  3. Season the lamb with salt and pepper
  4. Brown the lamb for 3 minutes on either side
  5. Remove the dutch oven from the stove and add all the spices and ingredients into the pot
  6. Place in the oven for 3 1/2 hours
  7. Once cooked, leave to rest for 20 minutes before serving


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