Try our braised shoulder of lamb recipe, then discover how to cook the perfect roast leg of lamb, what to do with leftover lamb and our best Sunday dinner recipes.

The Red Lion & Sun has been a cornerstone of Highgate, north London, since landlord Heath Ball took over in 2007. The daily-changing menu overseen by head chef Matus Plutko mixes modern dishes like the must-try Korean fried wings with more traditional mains such as the mighty beef cheek and bone marrow pie for two, and the legendary Sunday roasts. The award-winning wine list and frozen margarita cart keep the drinks side of things interesting.

Braised shoulder of lamb recipe


  • 2 tbsp vegetable oil
  • 2½ kg lamb shoulder
  • 4 celery sticks, quartered
  • 2 carrots, quartered
  • 2 onions, quartered
  • 6 garlic cloves
  • 1 bottle of red wine
  • 1l lamb stock
  • ¼ bunch of rosemary
  • ¼ bunch of thyme


  • STEP 1

    Season the lamb all over. Heat the oil in a large non-stick frying pan. Add the lamb, skin-side down, and fry for 4-5 mins or until browned on both sides. Transfer to a large roasting tin.

  • STEP 2

    Heat the oven to 170C/150C fan/gas 3. Tip the vegetables and garlic into the frying pan you browned the lamb in, and cook for 3-4 mins until browned. Transfer to the roasting tin. Tip the wine, stock, rosemary and thyme into the frying pan, bring to a simmer, then add to the lamb. Cover the tin with baking paper and foil, put in the oven and roast for 6 hrs.

  • STEP 3

    Take off the foil and paper, carefully transfer the lamb to a platter, cover loosely and leave to rest. Strain the braising liquid into a jug. Spoon off any excess fat, tip into a pan, then simmer for 5 mins until the liquid has reduced a little. Serve with the lamb, roasties and veg.

Discover more delicious lamb recipes.

Lamb casserole in a pot topped with hash browns


Alternative roast recipes


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