Braised Shoulder of Shetland Lamb with Anchovies and Rosemary

Preparation info

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Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

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This is a wonderful slow-braised lamb recipe that comes with its own gravy. And do not be put off by the anchovies; they simply add a gloriously savoury tang to the dish. Serve with roast potatoes and a green vegetable. Most Shetland lamb shoulders are boned and rolled and so if you are using a boned shoulder, just reduce the cooking time accordingly; cook for about an hour and a half for the first timing and then for about 20 minutes longer.