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Slow Cooked Shoulder of Lamb

Slow Cooked Shoulder of Lamb


You will need...

  • 1 shoulder of lamb (or leg if prefered) 
  • 1 whole garlic bulb
  • 40g of Garden mint glaze per Kg of lamb
  • Sea salt and freshly ground black pepper
  • Lots and lots of fresh of rosemary stems


  • Pre-heat the oven to its highest setting.

  • With a sharp knife, score the skin of the joint every 2.5 cm (1"). Cut about halfway through the fat. 

  • Using plenty of salt and pepper, season the lamb on both sides, ensuring you get plenty into the slashes you have made.

  • Coat the lamb in mint glaze using 40g per kg of meat.

  • Smash the garlic bulb to separate all of the cloves and place half of them, unpeeled, in the base of a suitable sized roasting tray.

  • Distribute most of the rosemary stems evenly into the base of the tray.

  • Sit the meat, skin-side upwards, into the roasting tray and place the remaining garlic cloves on the top of the skin, together with the remaining rosemary stems. 

  • Cover with 2 layers of tin-foil and fold the edges over the edge of the roasting tin to ensure a good seal.

  • Place the joint in the oven on the top shelf and instantly turn the oven down to 160° C (325° F - gas 3) 

  • Leave to roast slowly for 4 hours.

  • After 4 hours, remove the lamb, together with the garlic, and put the meat on a pre-heated plate. Cover loosely with a piece of foil and leave to rest for a while before carving and serving with your choice of sauce.

Posted by Tongmaster

The following awards were won by our customers using our spices and seasonings.


Award winning wild lamb & rosemary burger seasoning


Award winning angus burger seasoning


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All Tongmaster trading partners are
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