Slow-Baked Shoulder of Lamb

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About



Two days before you plan to serve the lamb, blend together the ingredients for the marinade and rub it into the lamb. Leave everything in a dish, covered with cling-film, in the fridge. Preheat the oven to 150°C/gas mark 2. Lightly season the lamb with salt, wrap it in foil and