Slow-roast shoulder of lamb with anchovy, oregano & garlic and roast potatoes

Slow-roast shoulder of lamb with anchovy, oregano & garlic and roast potatoes

Put in 10 minutes of prep work at the start, then sit back and let the oven do the hard work.

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook4 hrs 10 mins
  • Total time4 hrs 20 mins

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  • kg British lamb whole shoulder
  • 1 large onion, cut into thick wedges
  • 5 anchovy fillets in extra virgin olive oil, drained and roughly chopped
  • Olive oil, to drizzle
  • 1 bulb/s garlic, cloves separated, skins left on
  • 15g pack oregano, leaves only
  • 1 lemon, scrubbed, zest
  • 200ml white wine
  • 1kg Essential Potatoes, peeled and cut into chunks


  1. Preheat the oven to 200°C, gas mark 6. Place the lamb on top of the onion wedges in a large roasting tin. Make deep incisions all over the meat and push the anchovies into the holes. Drizzle with olive oil and season well. Roast in the oven for 20 minutes.

  2. Scatter the garlic cloves, oregano and lemon zest under and over the lamb and pour in the wine. Cover with foil, scrunching it around the tin, then return to the oven, reducing the temperature to 160°C, gas mark 3.

  3. Cook for 3 hours to 3 hours 30 minutes, or until the meat is tender and pulling away from the bone. Uncover for the final 30 minutes of cooking time.

  4. About 30 minutes before the end of cooking, bring the potatoes to the boil in a large pan of salted water and simmer for 5 minutes. Drain, return the pan to the hob over a low heat, then shake to steam and fluff up. Drizzle all over with olive oil, scatter into a roasting tin and season well. Place in the oven above the lamb.

  5. Once cooked, cover the lamb and leave to rest for 20 minutes. Increase the oven temperature to 200°C, gas mark 6 and allow the potatoes to crisp. Serve the lamb on a large platter with its juices and the potatoes.


Typical values per serving when made using specific products in recipe


2,322kJ/ 555kcals



Saturated Fat












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5 out of 5 stars1 rating