Paletilla de cordero a fuego lento

Ingredients

• 1 wholeshoulder of lamb
• to tastegarlic
• to tasterosemary
• to tastewhite onion
• to tasteleek
• to tastecarrots
• to tastecelery
• to tastestock
• to tastered wine

Instructions

1. 1

   Sear and season

   Sear the shoulder until it has a golden-brown crust. Pierce it with garlic cloves and rosemary, then place it in a roasting tray with the onion, leek, carrots and celery. Add stock and a generous splash of red wine, cover, and roast for 20 minutes at 180°C, then for 2 hours at 140°C, until the meat falls from the bone.

2. 2

   Serve with gravy

   Serve with seasonal vegetables and roast potatoes, making gravy from the juices in the roasting tray. Enjoy with wine.

What is slow-cooked lamb shoulder?

Lamb shoulder is a well-used cut that suits a long, gentle cook, which gives it time to become very tender. Slow-roasted joints are a familiar form of British and European home cooking, often served as a generous centrepiece.

Here, a quick sear adds a browned exterior before the joint cooks under a cover with aromatic vegetables, stock and red wine. The aim is meat that pulls easily from the bone, plus savoury tray juices for gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 56g protein, 9g carbs, 53g fat.

Most of the protein and fat come from the lamb, while the vegetables and any gravy contribute smaller amounts of carbohydrate. Serve it with plenty of seasonal vegetables and a moderate portion of roast potatoes to balance the plate.

Build flavour in the tray

Aromatics: Garlic and rosemary go directly into the lamb, while onion, leek, carrots and celery form the bed in the tray. They flavour the cooking liquid as the shoulder softens.

Cooking liquid: Stock and a splash of red wine keep the tray moist and provide the base for gravy. The recipe does not specify exact quantities, so add enough liquid to the tray without fully submerging the meat.

Sear before the slow roast

Browning: Sear the shoulder until its surface is golden brown before transferring it to the tray. This gives the outside a deeper roasted flavour.

Covering: Keep the tray covered during the oven cook, as directed, to hold in moisture. Take care when uncovering it later, as hot steam may escape.

Check for tenderness

Timing: The stated oven schedule is 20 minutes at 180°C followed by 2 hours at 140°C. The recipe gives no joint weight, so use its texture cue as well as the clock.

Doneness: The shoulder is ready when the meat comes away from the bone easily. If it still feels firm, continue cooking gently until it reaches that point.

Make the most of the juices

Gravy: Use the juices from the roasting tray as the base for gravy, bringing their flavour together with the browned vegetables and wine. The recipe does not give a separate gravy method, so follow your usual approach.

To serve: Pair the lamb with seasonal vegetables and roast potatoes for a classic roast-style meal. A glass of wine is also suggested alongside it.

Recipe notes & tips

• Pat the shoulder dry before searing so its surface can brown.
• Brown the joint on several sides for an evenly coloured crust.
• Cut the onion, leek, carrots and celery into similar-sized pieces so they cook evenly.
• Keep the tray covered during the long, low-temperature stage.
• Use the meat’s easy-to-pull texture as the final tenderness check.
• Save the roasting juices to make gravy rather than discarding them.

Variations

• Herb change: Add another woody herb alongside the rosemary for a different aromatic note.
• Extra garlic: Use more garlic cloves for a stronger savoury flavour.
• Root vegetables: Add other seasonal root vegetables to the tray.
• Stock choice: Use a stock that suits lamb and the gravy you plan to serve.
• Wine-free: Replace the red wine with additional stock.

Common mistakes to avoid

• Skipping the sear: The joint misses out on its browned exterior; sear it before roasting.
• Cooking uncovered: The tray can lose moisture; keep it covered as the method directs.
• Relying only on the clock: A large joint may need longer; check that the meat comes away from the bone easily.
• Adding too much liquid: The lamb should not be submerged; use stock and wine to moisten the tray.
• Discarding the tray juices: They carry the roast’s flavour; reserve them for gravy.

How to store

Cool leftovers promptly, then store the lamb and vegetables in a covered container in the fridge for up to 3 days. Reheat until piping hot, adding a little stock or gravy if the meat seems dry.

Frequently asked questions