Go Back

Christmas Lamb Shoulder with All the Trimmings

Prep Time1 hr
Cook Time2 hrs
Course: Dinner
Keyword: Christmas Dinner
Servings: 4
Author: Andra Constantinescu


  • 1.2 kg Waitrose and Partners No.1 Boneless Lamb Shoulder
  • 1 kg Waitrose and Partners No.1 Inca Bella Roasting Potatoes
  • 500 g carrots
  • 250 g baby parsnips
  • 500 g Brussel sprouts
  • 1 bulb garlic
  • 500 ml Onion Gravy
  • 2 tbsp honey
  • sunflower oil for cooking
  • salted butter for cooking
  • salt for seasoning
  • pepper for seasoning
  • fresh thyme
  • fresh tarragon


  • Preheat the oven at 180C (160C fan).
  • Place the meat in a roasting tin, cover with foil and cook for 100 minutes. Remove the foil and continue cooking for another 30-40 minutes*
  • Wash and peel all vegetables.
  • Parboil the potatoes in salted water, thend drain and allow to cool.
  • Preheat 200 ml oil in a roasting tray. Add the potatoes and fresh tarragon. Season with salt and bake for 60 minutes.
  • Blanch the Brussel sprouts in salted water, then drain and allow to cool. Finish cooking in a hot pan with bubbling butter. Season with salt and pepper.
  • Cut the carrots and baby parsnips lengthwise and place on a baking tray. Add the garlic cut in half. Season with salt, pepper, sunflower oil and honey. Bake for 45-60 minutes.
  • Pour the onion gravy in a small pan and bring to a slow simmer. Keep hot until serving.


*Cooking time may vary depending on the weight of the meat. As a rule, allow 60 minutes for every 500g of meat.