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Roast shoulder of lamb is a great alternative to roast leg of lamb and also the ideal Easter family lunch.


  1. Preheat oven to 200°C/400°F/Gas Mark 6.
  2. Using the tip of a sharp knife, make shallow scores to the outer layer of skin and fat on the lamb shoulder - be careful not to score the meat - make scores across the entire surface of the meat.
  3. Mix together the thyme, rosemary, sage and oregano in a bowl and season the mixture well with salt and black pepper.
  4. Press a handful of the herb mixture into the skin of the lamb, massaging it all over and into the meat well.
  5. Sprinkle some of the herb mixture across the bottom of a casserole pot with a lid. Place the lamb shoulder into the casserole pot and squeeze the lemon juice over the lamb and sprinkle with any remaining herb mixture.
  6. Drizzle the lamb with the honey and a little olive oil.
  7. Pour the water into the casserole pot then put the lid on. Put in the oven and cook for approx. 3 hours.
  8. Check the dish after 1 hour - the lamb should be starting to colour and if the water has evaporated add a little more - this will help maintain the dishes moisture.
  9. After 3 hours remove the casserole from the oven and allow the meat to rest for 6-8 minutes.
  10. When ready to serve use a knife and fork to pull pieces of meat away from the bone and place on a serving dish. Drizzle the meat with any juices from the casserole pot.
  11. Serve the meat and allow guests to help themselves.