Slow Roast, Greek-style, Shoulder of Lamb with Summer Stew

Slow Roast Greek Style Shoulder of Lamb with Summer Stew

Slow roasting one of our grass-fed, Southdown Shoulder of Lamb's in garlic, rosemary and organo ensures that the tender meat is full of flavour ... reminiscent of Greek summers!

Serves: approx 6 people


1 Whole Hill House Farm Shoulder of Lamb
6 cloves garlic, sliced
10g fresh oregano
4 large sprigs fresh rosemary
300 ml Lamb Stock

For the Summer Stew
1 red onion, peeled and chopped
1 white onion, peeled and chopped
2 fat cloves of garlic
10g fresh oregano
300g aubergine, diced
300g courgettes, diced
200 ml white wine
200 ml vegetable stock
1 lemon, zest and juice
4 fresh tomatoes, chopped
400g butter beans (tin)
2 tbsp pesto
160g fresh spinach, washed
1 bunch fresh parsley, chopped
Olive oil


  1. Pre-heat the oven to 220oC/ 200oC fan/ gas 7.

  2. Using a sharp knife make slits in the flesh of the shoulder of lamb and push in slithers of garlic. Place the lamb garlic side down in a large roasting pan and roast uncovered for 15 minutes, turn the lamb over and roast for a further 15 minutes. Surround the lamb with fresh oregano and rosemary and tip in 300mls lamb stock.

  3. Reduce the oven to 170oC/ 150oC fan/ Gas 3, Cover tightly with foil and pop back in the oven for 4 hours or until the meat is tender and coming away from the bone.

  4. For the stew, heat some oil in a large casserole or sauté pan over a low-medium heat. add the onions, garlic and oregano. Cook gently for 10 minutes or until soft but not coloured.

  5. Add in the courgette and aubergine, cook for5 minutes more. Pour in the white wine and stock. Bring to the boil, then reduce to a simmer and bubble gently for 10 minutes, adding in the lemon zest, the tomatoes and butter beans. Cook gently for a further 5 minutes.

  6. Stir in the pesto and spinach and finish with the chopped parsley,  taste and season well.

  7. Serve slices of lamb in a bowl of summer stew with warm bread.
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