Anglesey Roast Shoulder of Lamb with Honey
Tender, slow-roasted Welsh lamb shoulder melting under a sticky, caramelised Welsh honey and rosemary glaze.
- Prep
- 20 min
- Cook
- 200 min
- Total
- 220 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •Deep roasting tin
- •Aluminium foil
- •Small bowl
- •Pastry brush
- •Carving knife
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 48 g
- carbs
- 12 g
- fibre
- 1 g
- protein
- 48 g
- calories
- 680 kcal
Instructions
- 1
Preheat your oven to 160°C (140°C fan).
- 2
Place the halved onions flat-side down in the base of a deep roasting tin.
- 3
Score the lamb shoulder fat lightly in a criss-cross pattern using a sharp knife.
- 4
Rub the lamb all over with olive oil, garlic, chopped rosemary, thyme, salt, and pepper.
- 5
Sit the lamb on top of the onions and pour the water into the base of the tin.
- 6
Cover the tin tightly with two layers of aluminium foil to trap steam.
- 7
Roast in the oven for 3 hours until the meat is very tender.
- 8
Whisk the honey and cider vinegar together in a small bowl until smooth.
- 9
Remove the foil, brush the honey glaze all over the lamb, and increase heat to 200°C (180°C fan).
- 10
Roast uncovered for 15 to 20 minutes until the exterior is sticky and golden brown.
- 11
Transfer the lamb to a warm serving platter, cover loosely with foil, and rest for 20 minutes before carving.
Chef's tips
Scoring the fat allows the garlic, herbs, and rendering fat to flavour the meat deeply. Do not glaze the lamb too early in the cook, as honey burns quickly under high heat. Resting the roasted shoulder is vital so the juices redistribute evenly throughout the meat.
Ingredient substitutions
- Welsh honey → any raw wildflower or heather honey
- cider vinegar → white wine vinegar or fresh lemon juice
- lamb shoulder → bone-in lamb leg, reducing cook time by 30 minutes
Storage
Store leftover carved lamb in an airtight container in the fridge for up to 3 days.
Reheating
Reheat covered with a splash of water or stock in an oven at 160°C (140°C fan) for 15 minutes until hot throughout.
Common mistakes to avoid
- •Glazing the meat at the start of cooking, which causes the honey to scorch black.
- •Failing to seal the foil tightly, leading to dry meat instead of tender pull-apart lamb.
- •Skipping the resting period, causing precious savoury juices to spill out onto the board.
Serving suggestions
Cooked Anglesey Roast Shoulder of Lamb with Honey?
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