Slow-Roast Shoulder of Lamb With Anchovy, Lemon & Rosemary Rub

Prep Time
Cook Time
4h 10m
Ready In

"Found @ bbcgoodfooddotcom while searching for Welsh recipes & entered here for play in the Culinary Quest #4. This recipe was described as "A generous dish of melt-in-the-mouth lamb that feels extravagant, but is an inexpensive way to feed a group of 6." I was esp happy to find a new lamb recipe as I searched because lamb is the staple meat of Iceland. ENJOY! (NOTE: This is a Welsh recipe, but that option was not available under type of cuisine.)"

Original recipe yields 6 servings


  • Serving Size: 1 (387.7 g)
  • Calories 696.3
  • Total Fat - 52.4 g
  • Saturated Fat - 21.3 g
  • Cholesterol - 175 mg
  • Sodium - 162.8 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 2.8 g
  • Sugars - 3.4 g
  • Protein - 44.4 g
  • Calcium - 67.8 mg
  • Iron - 4.7 mg
  • Vitamin C - 43.7 mg
  • Thiamin - 0.3 mg

Step 1

Pre-heat oven to 160C. Finely chop the rosemary leaves & mix them w/the garlic, capers, anchovies, olive oil plus the zest & juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder & rub the rosemary mixture all over the lamb.

Step 2

Scatter the onion into the base of a lrg roasting tin, cut the remaining lemon in half, squeeze the juices into the tin & place all the used lemon halves in the tin w/the onions.

Step 3

Place the lamb on top & roast for 1 hr. Pour in the wine & roast for a further 3 hrs until the meat is very tender. Leave the roast to rest for 15 mins. Do not carve the meat, but rather pull the meat from the bone in chunks to serve w/the pan juices.

Tips & Variations

  • No special items are required.