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Slow Roasted Spring Lamb

spring-lambRoast Lamb makes for a lovely spring meal and, when cooked slowly, is one of the most succulent meats you can enjoy. Serve with new potatoes, baby carrots and green beans for a truly springtime feel – and don’t forget the gravy!

Recipe information:

Serves: 8
Preparation Time: 20 mins
Cooking Time: 220 mins


1.75–2kg shoulder of lamb
1 Knorr Vegetable Stock Cube
2–3 tbsps olive oil
4–6 cloves of garlic, unpeeled and halved
Fresh thyme, sage, parsley and rosemary
1 Knorr Gravy Pot


  1. Pre-heat the oven to 170°C. Mix 1 tablespoon of olive oil with 1 cube and make into paste.
  2. Rub the lamb shoulder with the paste. Place the lamb in a shallow roasting pan.
  3. Arrange the garlic around the meat. Add herbs and drizzle with the remaining olive oil. Roast for 2.5–3 hours. Once cooked set aside and cover with aluminum foil to rest.
  4. Pour the fat out of the roasting pan. Add the Gravy Pot and 150ml of water to the pan, scrape the bottom. Transfer to a saucepan, bring to the boil and reduce. Stir in some fresh herbs and the lamb fat.
  5. Serve the roast lamb with the gravy.

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