Roast shoulder of lamb is a great alternative to roast leg of lamb and also the ideal Easter family lunch.
Preheat oven to 200°C/400°F/Gas Mark 6.
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
Mix together the thyme, rosemary, sage and oregano in a bowl
and season the mixture well with salt and black pepper.
Press a handful of the herb mixture into the skin of the lamb,
massaging it all over and into the meat well.
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.
Drizzle the lamb with the honey and a little olive oil.
Pour the water into the casserole pot then put the lid on. Put
in the oven and cook for approx. 3 hours.
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.
After 3 hours remove the casserole from the oven and allow the
meat to rest for 6-8 minutes.
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.
Serve the meat and allow guests to help themselves.