Braised half lamb shoulder

My usual favourite recipe for shoulder of lamb is to roast it slowly with cumin and corriander, but it’s a lot for just two people and since you can easily get half shoulders which are very cheap, I thought I’d try braising one.
Here’s what I had available and used:
  • Half lamb shoulder
  • One large onion
  • Two carrots
  • Three sticks of celery
  • Five gloves garlic (unpeeled)
  • Three sprigs rosemary
  • Two bay leaves
  • Pint vegetable stock
  • 50g Diced pancetta
  • Seasoning


  1. As they’re very fatty, the first thing to do is remove as much as the fat from the meat as possible. Then in a caserole, gently brown off the pancetta in a tiny blob of olive oil (just enough to get it going and not stick). You’ll use that fat to brown the meat
  2. Use a slotted spoon to remove the pancetta and keep it handy on the caserole lid. Then turn up the heat and brown the meat in the pancetta fat, making it nice and brown on all sides
  3. Now reserve the lamb on the caserole lid with the pancetta. Using the lid is just my preferred way of reducing washing up and making sure you keep all the meat juices in the caserole
  4. Brown the onions, then add the carrots and celery, giving them a few minutes to soften before adding the bay, rosemary and garlic
  5. Now add some of the stock and with a wooden spoon, de-glaze the pan before adding the rest, followed by the lamb and pancetta
  6. Cook in the oven on a low heat (180 C) for a few hours and serve with greens and mash

5 thoughts on “Braised half lamb shoulder

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s