Slow-Roasted Cornish Lamb Shoulder with Rosemary and Garlic

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-roasted lamb shoulder infused with rosemary and garlic, capturing the rustic flavors of Cornwall's countryside. This British-inspired lamb recipe, ready in about 230 minutes, pairs Cornish lamb shoulder, Fresh rosemary sprigs, Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 210 min Serves 6 British cuisine 520 cal/serving

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Ingredients

1.5 kg (3.3 lbs) bone-in Cornish lamb shoulder
4 Fresh rosemary sprigs
6 cloves, sliced Garlic cloves
3 tbsp Olive oil
2 tsp Sea salt
1 tsp Black pepper
150 ml (2/3 cup) Dry white wine
200 ml (7 fl oz) Beef or lamb stock

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinart Stainless Steel Hollow Handle 15-Piece Cutlery Block Set, Kitchen Knife Set with Steel Blades for Precise Cutting, Durable Knives with Ergonomic Handles, C77SS-15PK
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Instructions

Step 1: Preheat oven to 325°F (160°C).
Step 2: Using a sharp knife, make small incisions all over 1.5 kg Cornish lamb shoulder and insert 6 sliced garlic cloves and small sprigs from 4 fresh rosemary sprigs.
Step 3: Rub the lamb all over with 3 tbsp olive oil, sprinkle evenly with 2 tsp sea salt and 1 tsp black pepper.
Step 4: Place the lamb in a roasting pan and pour 150 ml dry white wine and 200 ml beef or lamb stock into the base.
Step 5: Cover the lamb loosely with foil and roast in the oven for 3 hours until the meat is very tender and falling off the bone.
Step 6: Remove the foil and roast for an additional 30 minutes to brown the exterior.
Step 7: Rest the lamb for 15 minutes before carving and serve with the pan juices.