slow-cooked shoulder of lamb

Anchor & Hope’s slow-cooked shoulder of lamb

  • serves 6
  • A little effort

The Anchor & Hope near Waterloo station was one of the first gastropubs to kick off the sharing trend and it has become a must-visit destination for serious food-lovers. This slow-cooked shoulder of lamb is an unashamedly meaty dish that's great for feeding a crowd.



  • shoulder of lamb 1, on the bone
  • carrots 2
  • celery 2 sticks
  • leek 1
  • turnips 3 squash ball sized
  • onions 2, each cut into 8 wedges
  • plum tomatoes 2 × 400g tins
  • garlic 3 whole heads, halved and papery skin removed
  • white wine 2 glasses
  • bouquet garni a few sprigs of thyme, rosemary and parsley tied together
  • chicken stock fresh, cube or concentrate made up to 300ml


  • Step 1

    Heat the oven to 160c/fan 140c/gas 3. Carefully brown the shoulder all over in a roasting tin to get some colour on the lamb and render down the fat a little. Take out the lamb and tip out all but a couple of tablespoons of the fat. Chop the veg into decent-sized chunks, add to the tin and brown all over. Add the tomatoes, garlic, wine, bouquet garni and stock, then put back the lamb.

  • Step 2

    Cover the lamb with a sheet of buttered baking paper and cook for about 3 hours (check after 2½). When it’s falling off the bone, it’s ready. Serve with gratin dauphinoise or butterbeans.