Slow-roasted shoulder of spring lamb

Name: Slow-roasted shoulder of spring lamb
Total time: 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 1750 g lamb shoulder; 200 g lamb bones; 4 pinch sea salt; 2 pc rosemary; 3 pc sage; 2 tbsp olive oil; 2 tbsp rapeseed oil; 1 pc garlic bulb; 100 ml white wine; 1 pc bay leaf; 3 pc fresh thyme; 500 ml hot water; ½ tsp black pepper

Slow-roasted shoulder of spring lamb with rosemary and sage, served with pan jus made from wine, herbs and the roasting juices.

30 min 1405 kcal/serving serves 4

1405kcal74gprotein6gcarbs117gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🍖lamb shoulder

🍖lamb bones

🧂sea salt

🌿rosemary

🌿sage

🫒olive oil

🫗rapeseed oil

🧄garlic bulb

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.