Incredible Roasted Shoulder of Lamb with Smashed Vegetables and Greens

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Hello All,
I followed the directions for the lamb to the letter with a 4 lb lamb shoulder. I started the stove off at 500F and turned it down to roast for 4 hours at 325F. The lamb cooked nicely, falling from the bone, but the garlic burned giving the lamb a distinctly burnt flavor. In his recipe his lamb is significantly smaller, I just can't imagine that it needed 4 hours of cooking. If I had to do it over, I would have not used the whole garlic cloves, maybe garlic powder from the beginning and add the garlic cloves for the last hour or so of cooking. I did not try the mashed veggies, I roasted root vegetables in another oven instead. I will definitely try roasting this cut of meat again, as it was a great winter comfort meal.

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This makes the most amazing lamb! I ate the whole shoulder myself over the course of a week. The mashed veg is wonderful and something you'll turn to over and over again. I can't imagine doing lamb any other way, except for chops. When I was in Wales I had a marinated lamb steak in mint--mint and lamb work amazingly well, so don't be afraid to add it!

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This recipe is awesome. Simple, flavorful, and a hit with everyone who's tried it.

I had an opportunity to try it with venison. We'll never do anything else with venison shoulder.

Thanks!!!!!

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I loved this recipe, especially eating the roasted garlic cloves! I thought I wouldn't like the gravy; that the mint would be over-powering, but it really is just like any other herb in this recipe.

I made everything according to recipe, and it turned out beautifully! Thank you, Jamie! =

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I made this for Easter dinner and used a 4lb leg of lamb as a substitute for the elusive shoulder. It did not take any extra time to cook and I let it rest for a half an hour while I made the smashed veggies. I replaced the rutabaga with cauliflower and it came out great. Aslo, I am not a big fan of mint, so I omitted it from my gravy and it was a big hit. I will definitely hold onto this recipe!

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I had to call around a bit, but I found a butcher who was able to supply me with the shoulder of lamb - they are only about 2-3 lbs, so I ordered two (we have a family of 7. We followed the recipes and everything was wonderful - especially the lamb. The smashed veggies were a hit (cut the rutabaga small as it takes longer to cook than the potatoes and carrots. The sauce was good, but I must admit to preferring my mint jelly (sorry.
We will be making this again - and it was actually cheaper than the leg of lamb that we have gotten in years past (I paid $2.99/lb.
For the person who was wondering about times for a 5 lb shoulder - that's a BIG lamb - are you sure you are talking about the shoulder???

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I'm going to cook this in a couple days and noticed that another reviewer had the same dilemma as me: I can't find a 2 lb. shoulder, so I'm buying a 5-pounder. I'm wondering if anyone out there has advice on the cooking time? Should it be doubled to 8 hours? Any advice would be much appreciated!

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I made this recipe last night and it turned out perfect. I used a 5.5lb leg of lamb instead of a shoulder of lamb as that is not easy to come by in the states. I am really not sure where the confusion regarding the cooking temps are coming from as it is clearly listed in the recipe. Start oven at: 500?F turn down to 350?F, cook for 4 hours-pretty straight forward. I also did not add flour to the gravy as it can be messy and there is no need; just reduce it a little longer. Did not add mint to gravy either, was super without and I cannot imagine the flavor with it added. I made all the side as well-perfect compliment to the meat!

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I just watched the episode (TIVO'd it and he did say 170C and then said about 330F. All of his recipes are in Celsius because they are also shown in England. 330F does seem a little high to me also for. However, it would take that temperature to get it in a fall-off-the-bone state.

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He said to pre-warm the over very hot...in the US that would be 500, then when you put the meat in the oven turn it down to 350.