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Lamb Shoulder Rubbed With Anchovy & Rosemary Butter
Jon Hatchman
One of the lamb’s most underrated cuts, lamb shoulder is especially well suited to slow-roasting, especially when smothered with anchovy and rosemary butter.
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Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Course
Main Course
Cuisine
Global
Servings
6
Ingredients
2
kg
lamb shoulder
or half shoulder
200
g
butter
8
anchovy fillets
drained and chopped
4
sprigs
rosemary
leaves chopped
Salt
Freshly ground black pepper
Instructions
Preheat the oven to 170C/Gas 3.
Combined the butter, chopped anchovies and rosemary.
Score the lamb all over with a sharp knife, then rub over the anchovy and rosemary butter.
Transfer the lamb to a roasting tin, ideally over a rack, then season with freshly ground black pepper and a pinch of salt.
Place in the oven and cook for 3-4 hours, until the outside is crispy and the flesh can easily be pulled apart, like pulled pork or shredded duck.
Keyword
Anchovy, Lamb, Lamb Shoulder, Roast, Roast Dinner, Rosemary