Main Meat

Slow Braised Shoulder of Lamb with Onions, Thyme and Balsamic

Mashed potato is coupled with the rich flavours of the lamb shoulder for a delicious main.
  • 5:45 TIME
  • 10 portions


Braised shoulder of lamb

1 shoulder of lamb, rested for an hour at room temperature before cooking 

8 sprigs of fresh thyme 

8 medium onions, whole and peeled 

250ml balsamic vinegar 

2 garlic bulbs, peeled 

8g olive oil 

2g sea salt 

2g black pepper 

750ml of CHEF® All Natural Lamb Stock

Mashed potato

1kg large white potatoes, peeled 

2L water 

150g butter 

400ml milk, warmed 

2g salt 

2g black pepper, freshly milled


Prep Time: 45 minutes Cooking Time: 5 hours

  1. Preheat the oven to 180°C/gas mark 4.
  2. Rub the shoulder of lamb with the olive oil and season with the salt and pepper. Place the lamb into the bottom of a large casserole pot with the onions, garlic and thyme, sit the lamb on top. Place into the oven for 15-20 minutes or until the lamb and onions have coloured.
  3. Remove the pot from the oven and turn the oven down to 160°C. Cover with a suitable lid and cook for approximately 5 hours.
  4. Pour 750ml of CHEF® All Natural Lamb Stock and cover with a suitable lid. Cook for approximately 5 hours.
  5. After 4 hours, remove the garlic and onions from the pot and reserve. Add the balsamic vinegar, and continue to cook for a further half hour, without the lid on. Baste the shoulder in the stock and vinegar liquid every 5-10 minutes.
  6. Between bastings, prepare the mashed potato. Cut the potatoes into suitable sizes and rinse in cold water. Place the potatoes into a pan with the water and salt. Place over the heat and bring to a slow simmer for 25-35 minutes, until they are just about tender.
  7. Drain the potatoes and place them, with the butter, into a mouli or use a potato masher to create a soft mixture. Then transfer this into a bowl.
  8. Place the mixture back into the pan, pepper and warm milk then stir it until it is smooth. Set the pan aside to keep warm, while you finish the lamb.
  9. Transfer the lamb from the oven to the stove top and place it over a low heat, to reduce any excess liquid. Baste the lamb in the liquid as you reduce.
  10. Add the onions and garlic back with the lamb for 10 minutes to reheat.
  11. To serve, cut the braised lamb into 4 portions and serve with the onions, garlic and mash.


Rest the lamb for an hour at room temperature before cooking.




Per 100g

Per Serve (1/10th recipe)

Reference Intake

% RI*


 513 kJ

 123 kcal

 2667 kJ

 638 kcal

8400 kJ

2000 kcal







of which: saturates










of which: sugars





















*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.