Keep it tasty and super simple this NYE with slow-cooked lamb shoulder

Enjoy a really tasty and simple New Year’s Eve lamb shoulder.

  • SERVES: 6 – 8
  • PREP TIME: 10 mins
  • COOK TIME: 3 hrs low and slow, hands-off cooking
  • DIFFICULTY: easy
  • IDEAL FOR: crowd-pleaser

New Year’s Eve lamb shoulder

It’s a cheaper cut than most because it’s admittedly fatty.

But with low and slow cooking, this fat melts away, giving you really tender, moist lamb.

And enriches the flavours in the sauce.

You can really make up your own ingredients with this dish.

So, below is just a guide.

Tim recently did a lamb shoulder (main pic) and added dried borlotti beans to the dish to cook in the wine and juices.

And ‘wow’, what a taste sensation.

New Year’s Eve lamb shoulder is the way forward for an easy, enjoyable evening with friends and family.

Celebrating the past year and bringing in the new year.

So, here is wishing you all a fantastic new year ahead.

New years Eve lamb shoulder with borlotti beans

New Year’s Eve lamb shoulder

Keeping it easy for you to enjoy a fantastic evening.

But use this recipe to play with your own ideas.

Here are some side dishes that you may want to check out, here.

Lamb shoulder in white wine

Course Main Course
Keyword crowd pleaser, family recipes, lamb, lamb shoulder, low and slow, roast lamb, slow cooking, sunday lunch, sunday roast
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 people
Cost ££


  • 2 kg lamb shoulder (high quality/high welfare lamb)
  • 1 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 2 heads of garlic
  • 2 lemons cut in half
  • 200 ml white wine (Sauvignon Blanc if poss)
  • 100 ml chicken stock or water
  • salt and pepper for seasoning


  • Preheat oven to 160°C/320F
  • In a large roasting dish or frying pan, add the olive oil and brown the lamb shoulder all over.
    *If using the roasting dish, take the lamb out and place it onto a plate while you do the following steps*
  • In the roasting dish, add the onions halves and squeeze the lemon juice over top of the onions and add the squeezed lemons into the dish.
    Next, add the heads of garlic, pour over wine and stock (or water) and mix everything together.
    Place the lamb shoulder on top and season with salt and pepper.
  • Cook uncovered for 3 hrs – basting the lamb with the sauce every hour or so – until the lamb is incredibly tender and just breaks apart.


Recipe from HoneyKitchen 

Recipe from HoneyKitchen