Easy Garlic Roasted Lamb

Easy Garlic Roasted Lamb

Roasting a lamb shoulder is as simple as roasting a chicken, if not simpler. All you need to do is rub your roast with a mixture of fresh herbs, garlic, and olive oil before placing it in the oven for around an hour. If you roast the meat on top of a bed of potatoes, you'll get all that flavour from the Lamb captured into the spuds! 


  • 1.2kg Half Lamb Shoulder on the bone from our Easter Collection 
  • cloves garlic, minced
  • 1 tbsp. freshly chopped rosemary
  • 2 tsp. fresh thyme leaves
  • 3 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. Baby potatoes, halved if large


  1. Preheat oven to 170c / Gas Mark 3/4 and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb.
  2. In a large baking dish, toss potatoes with remaining oil and season with more salt and pepper.
  3. Place lamb on in tray roast for 3 hours until tender.
  4. 1 hour before the Lamb is ready, take the Lamb out and pop the potatoes underneath in the tray. Sit the Lamb back on top and continue to roast. 
  5. Let rest 15 minutes, then slice roast and serve.