Herbed Organic Shoulder of Lamb
For a fresh take on a Sunday roast, try this combination of herbs and honey to add even more flavour.
Herbed Organic Shoulder of Lamb
For a fresh take on a Sunday roast, try this combination of herbs and honey to add even more flavour.
- Serves: 7
- Prepare: 30 Minutes
- Cook: 2 Hours
- Difficulty: Medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Ingredients
- organic shoulder of lamb (on the bone)
- handful of dried chamomile
- ½ bunch of fresh thyme leaves
- 4 sprigs of fresh rosemary leaves
- 12 fresh chopped sage leaves
- 1tbsp of dried oregano
- salt and pepper, to season
- 1 lemon (juiced)
- 1tbsp of clear honey
- 2tbsp olive oil
- 125ml of water or lamb broth
Method
- Preheat the oven to 200°C/400°F/Gas 6
- Using your knife make shallow scores on the fat of the shoulder making sure you do not cut the meat. Cross-hatching is the best technique to use
- Mix the dried chamomile, thyme, rosemary, sage, oregano together in a bowl before seasoning with salt and black pepper
- Massage half the mixed herbs into the shoulder of lamb pushing the mixture into the scores you previously made
- Sprinkle the rest of the herb mix into your casserole dish, place the joint of meat into the dish and squeeze the lemon juice over the joint
- Lightly drizzle the olive oil and honey over the joint giving even coverage. Pour the water into the cooking dish (not over the joint), place the lid on the dish and put in the oven for 2½ hours. Check the joint after the first hour if the water has evaporated add more water and return to the oven
- Once the joint has cooked for the recommended time take it out of the oven and let it rest for 10 minutes. After it has rested the meat should be falling off the bone and beautifully succulent
Other recipe ideas
07/05/19 Recipe
Roast Lamb Rump with Minted Peas and Lentils
Making an elegant but unfussy supper is simple with a versatile cut like organic lamb rump.
03/12/18 Recipe
Aromatic Roast Leg of Lamb
Lamb lends itself so well to spices, making this aromatic blend a real complement.
02/12/18 Recipe
Stuffed Loin of Lamb with Apricots & Hazelnuts
The perfect small roasting joint to entertain at any intimate dinner party
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Frequently asked questions
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A portion of grass fed lamb has a slightly higher calorie content than grass fed beef, but has more health promoting omega 3 fatty acids. Lamb also has less marbling of fat than beef and when you trim the fat around the edges after cooking, lamb is a lean cut of meat.
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Our lambs are sourced from local farms and thrive on a diet of grass as well as clover and herbs.
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Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.