Performed in a single: Sluggish-roasted lamb shoulder with mint sauce

The sticky-sweet marinade and sluggish cooking creates essentially the most melt-in-the-mouth lamb, with a recent mint sauce to chop by the richness.


  • 1.8kg lamb shoulder on the bone, trimmed
  • 4 spring onions, halved
  • 8 cloves garlic
  • 4 sprigs rosemary
  • 250ml sherry vinegar
  • 250ml good-quality beef inventory
  • 250ml cloudy apple juice
  • sea salt and cracked black pepper
  • 12 child new potatoes, washed


  • 56g shredded mint leaves
  • 2 tbsp sherry vinegar
  • 2 tbsp honey
  • 1 tbsp wholegrain mustard
  • Preheat oven to 200C/ 180C fan/fuel 6. Place the lamb fat-side down in a big baking dish. Add the spring onion, garlic and rosemary.
  • Mix the sherry vinegar, inventory and apple juice and pour over the lamb, then sprinkle with salt and pepper.
  • Cowl the dish with baking paper and aluminium foil and bake for 2½ hours. Take away the duvet and thoroughly flip the lamb over. Add the potatoes to the dish and bake uncovered for an additional 1 hour or till the lamb and potatoes are tender.
  • To make the mint sauce, mix the mint, sherry vinegar, honey and mustard.
  • Slice the lamb, spoon the mint sauce excessive and serve with the potatoes and pan juices.

TIP The sherry vinegar might be swapped for balsamic.