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How to cook Slow-Cooked Lamb

Slow Cooked Lamb & Salsa Verde

This heavenly recipe is brought to you to kick start British Lamb Week! As a catering company we take pride and joy in sourcing all of our food produce locally, so we are thrilled to get involved with promoting the good quality Lamb we produce right here in Britain.

The Chef's here at Ross & Ross Food use the best quality produce which is why the food tastes so good. Take a look at our website and find out for yourself what we have to offer...

British Lamb Week is in its third year and is a great way to support British agriculture and local farm produce by encouraging people to cook with this exquisite meat. Take a look here for 5 reasons why everyone should be eating 'good, old' British Lamb! So let's get to it...

Serves: 6

Ingredients: Shoulder of English Lamb (bone-in and rolled), approx. 2kg

1 clove garlic, sliced

Salt and pepper to taste

Salsa Verde (see recipe below)

Salsa Verde


30g flat leaf parsley, finely chopped

15g fresh mint, picked and finely chopped

20g banana shallots, peeled and finely chopped

20g gherkins, drained and finely chopped

20g capers (in brine), drained and finely chopped

100ml English rapeseed oil

30ml sunflower oil

15ml lemon juice


For the Salsa Verde, mix all the ingredients together and season to taste.

Store in the fridge until needed. This can be made a few days in advance.

Remove an hour before ready to serve.

For the Roasted lamb preheat the oven to 130°C/250°F/Gas Mark 1/2.

Using a sharp knife, pierce the skin of the lamb around five times and push in the garlic slices and season all over. Set aside.

Put the Lamb in a roasting tray in the oven for 4-5 hours until the lamb is tender. Remove from the oven, cover in tin foil and leave to rest for 20 minutes.

Once rested, the lamb bone should simply pull out, then carve in slices or use two forks to pull apart.

Serve with buttered cavolo nero and the salsa verde.  


We hope you enjoy this mouth-watering recipe and get involved with British Lamb Week in support of our local producers. We have a few other delicious recipes for you to enjoy here. Post your comments below on how your lamb turned out and tag in some pics on social media.



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