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7 ratingsRate

Slow-cooked lamb shoulder with peas, mint, potatoes and broad beans

Everybody enjoys a hearty roast lamb meal. This delightful roast will satisfy everyone's cravings for a traditional, yet healthy meal. It can feed six to eight people, so is perfect for a big family or a special occasion, or you can use the leftovers to make a Shepherd's pie. Using frozen greens helps keep the cost of the meal down.
Serves: 6-8
Time to make: 4 hrs 10 mins
Hands-on time: 25 mins

HFG tip

How to cook a lamb shoulder

1 Lightly score the lamb and season generously with cracked black pepper, garlic and rosemary.
2 Brown lamb in a hot pan to render away some of the fat and seal in the juices. This ensures lamb is tender and juicy at the end of cooking.
3 Transfer lamb to a baking dish or slow cooker. Cover, and cook low and slow for several hours until lamb is tender and falls away from the bone.

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