Recipes, Lamb Recipes

Lamb shoulder, white beans & salsa verde

A gorgeous shoulder of Yorkshire lamb, slow roasted to perfection with big dollops of salsa verde to cut through that fatty goodness.

What a thing it is to cook a shoulder of lamb for friends, family or whoever else might have snuck their way around your dinner table. It’s a statement piece which rightly sits in esteemed company at the top of the food chain. Slow roasted so its extremities can crisp and brown, whilst the internal flesh, muscles and fat have the chance to yield to a tenderness that allows it all to be torn apart with a spoon. Like most of the finer things in life, a shoulder of lamb doesn’t need much assistance to shine. White beans, cooked in stock until plump and creamy plus a bowl of salsa verde, full of the fresh bounce of herbs and vinegar and the rich notes of capers and anchovies. It is a fantastically simple meal, just how good food should be.

An overhead shot of two plates of slow roast lamb shoulder and white beans, with a spoon of salsa verde on top. A pot of beans in the background.

Serves 6-8


For the lamb

For the beans:

For the salsa verde:

Shop the ingredients


Start with the lamb:

  1. Remove the shoulder of lamb from the fridge and its packaging. Season well with sea salt and leave to one side so it can come up to room temperature.
  2. Pre-heat your oven to 190°C.
  3. Find an oven proof dish that is big enough to house the shoulder. Put the shallots, garlic, carrots, rosemary, white wine and chicken stock in the tray. Season with salt.
  4. Place the shoulder of lamb on top and drizzle well with olive oil. Transfer the tray to the oven and set a timer for 40 minutes.
  5. After 40 minutes, turn the heat down to 120°C and cook at this temperature for 5-6 hours.
  6. After 3 hours, carefully take the tray from the oven and cover with a sheet of parchment paper and a sheet of tin foil. Return to the oven for the remaining time.
  7. Once cooked, leave the shoulder to rest for at least 1 hour.

For the beans:

  1. Drain the beans and tip them into a pan, along with all the other ingredients.
  2. Bring the pan to the boil and then reduce to a very gentle simmer. Cover with a cartouche and cook for 45 minutes to an hour, stirring occasionally. If at any point the beans seem to be too dry, then top up with a little more stock.
  3. When the beans are tender, but before they have deteriorated to complete mush, remove them from the heat and season with sea salt and moscatel vinegar. Stir well and leave to sit for 15 minutes. Then return to the beans and taste them again, adjust the seasoning as necessary.
  4. Remove the pieces of shallot and the bay leaves.

To make the salsa verde:

  1. Combine all the ingredients in a bowl and add enough extra virgin olive oil to just cover the herbs. Season with salt and leave to one side for 15 minutes.
  2. Taste the salsa again and adjust the seasoning as necessary.

To serve:

  1. Remove the lamb from the tray and onto a serving platter. Skim off most of the fat from the roasting tray, leaving behind a marvellous liquid bursting with the flavour of lamb. Use this as a gravy.
  2. Keep the carrots and shallots from the lamb and serve on the side.