Recipe courtesy of Gill Barlow

Roasted Shoulder of Lamb

  • Total: 4 hr 35 min
  • Prep: 10 min
  • Cook: 4 hr 25 min
  • Yield: 6 servings
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4 pound lamb shoulder

Garlic cloves, sliced

Rosemary sprigs

Sea salt

Olive oil

1 tablespoon flour

1/2 bottle red wine or vegetable stock


  1. Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.;
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