Slow Cooked Lamb Shoulder with Yorkshire Pudding and Mash

Slow Cooked Lamb Shoulder with Yorkshire Pudding and Mash is a warm, filling meal that feeds a family and tastes like comfort.

introduction: Slow Cooked Lamb Shoulder with Yorkshire Pudding and Mash

This slow cooked lamb shoulder recipe makes tender meat and rich gravy in the oven.
If you enjoy slow roasted lamb, try this slow-cooked lamb shanks with herb gravy for another hearty option.

why make this recipe: Slow Cooked Lamb Shoulder with Yorkshire Pudding and Mash

This recipe gives soft, fall-apart lamb with deep flavor from slow cooking.
It also pairs classic Yorkshire puddings and simple mash to make a full, home-style meal.

how to make Slow Cooked Lamb Shoulder with Yorkshire Pudding and Mash

Follow simple steps and little hands-on time for great results.
The lamb cooks low and slow, then you roast potatoes and bake puddings while it rests.

Ingredients :

• 1 lamb shoulder
• Salt and pepper to taste
• 3 cups beef or lamb stock
• 2 cups flour
• 4 large eggs
• 2 cups milk
• 1 cup carrots, peeled and chopped
• 1 cup turnips, peeled and chopped
• 1 cup broccoli, chopped
• 4 large potatoes, peeled and cut into chunks

Directions :

1. Preheat your oven to 325°F (163°C).
2. Season the lamb shoulder with salt and pepper and place it in a roasting pan. Pour the stock over the lamb and cover it with foil. Roast for 4-5 hours until tender.
3. In a separate pot, boil potatoes until tender, then drain and roast in the lamb fat until golden brown.
4. For the mash, boil carrots and turnips together until soft, then mash and season.
5. For the Yorkshire pudding, mix flour, eggs, and milk in a bowl and let it rest. Then add to a hot oiled muffin tin in the oven to bake until puffed and golden.
6. Steam the broccoli until tender.
7. Serve the lamb with Yorkshire pudding, carrot and turnip mash, roasted potatoes, and drizzle with lamb gravy made from the roasting juices.
   If you prefer a different protein on another night, try a lighter option like slow-cooked fish with citrus and herbs.

how to serve Slow Cooked Lamb Shoulder with Yorkshire Pudding and Mash

Serve slices of lamb with a big spoon of gravy over the meat.
Place Yorkshire puddings and a scoop of carrot-turnip mash beside the lamb for a classic plate.
You can also add a contrasting side like baked fish with slow-cooked peppers if you want variety at the table.

how to store Slow Cooked Lamb Shoulder with Yorkshire Pudding and Mash

Cool leftovers to room temperature before storing.
Keep lamb and mash in airtight containers in the fridge up to 3 days. Yorkshire puddings stay crisp best if stored separately and reheated in the oven.

tips to make Slow Cooked Lamb Shoulder with Yorkshire Pudding and Mash

• Pat the lamb dry and season well before roasting for better crust.
• Use a meat thermometer; lamb is ready when it pulls easily and reads warm through.
• Rest the lamb 10 minutes before carving to keep juices inside.
• Make the batter ahead and rest it in the fridge for lighter puddings.

variation (if any) for Slow Cooked Lamb Shoulder with Yorkshire Pudding and Mash

• Add rosemary and garlic under the lamb skin for a herbal note.
• Swap turnips for parsnips or swede in the mash for a sweeter taste.
• Use beef stock instead of lamb stock for a slightly different gravy depth.

FAQs about Slow Cooked Lamb Shoulder with Yorkshire Pudding and Mash

Q: How long does it take to cook the lamb shoulder?
A: Roast at 325°F (163°C) for 4–5 hours until the meat is tender and falls apart.

Q: Can I make Yorkshire pudding ahead of time?
A: You can make batter ahead and keep it in the fridge. Bake puddings just before serving for best rise.

Q: What pan should I use for roasting the lamb?
A: Use a sturdy roasting pan that holds the stock and the lamb well. Buy it here.

Q: Can I freeze leftovers?
A: Yes. Freeze lamb and mash separately in freezer-safe containers for up to 2 months. Reheat slowly in the oven.

Q: How do I make a richer gravy from the roasting juices?
A: Spoon off excess fat, place pan on stove, add a splash of stock, and simmer. Thicken with a small roux or a slurry of flour and water.

Slow Cooked Lamb Shoulder with Yorkshire Pudding and Mash

A warm, filling meal featuring tender lamb shoulder, flavorful Yorkshire pudding, and creamy mashed vegetables, perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Course Dinner, Main Course

Cuisine British

Servings 6 servings

Calories 600 kcal

Ingredients

  

Lamb and Stock

• 1 piece lamb shoulder Bone-in for more flavor
• 3 cups beef or lamb stock
• Salt and pepper to taste

Yorkshire Pudding

• 2 cups flour
• 4 large eggs
• 2 cups milk

Vegetables for Mash

• 1 cup carrots, peeled and chopped
• 1 cup turnips, peeled and chopped
• 4 large potatoes, peeled and cut into chunks
• 1 cup broccoli, chopped

Instructions

 

Preparation

• Preheat your oven to 325°F (163°C).
• Season the lamb shoulder with salt and pepper and place it in a roasting pan.
• Pour the stock over the lamb and cover it with foil.
• Roast for 4-5 hours until tender.

Cooking Vegetables and Yorkshire Pudding

• In a separate pot, boil potatoes until tender, then drain and roast in the lamb fat until golden brown.
• Boil carrots and turnips together until soft, then mash and season.
• Mix flour, eggs, and milk in a bowl for the Yorkshire pudding batter and let it rest.
• Add to a hot oiled muffin tin in the oven to bake until puffed and golden.
• Steam the broccoli until tender.

Serving

• Serve the lamb with Yorkshire pudding, carrot and turnip mash, roasted potatoes, and drizzle with lamb gravy made from the roasting juices.

Notes

Pat the lamb dry and season well for better crust. Rest the lamb for 10 minutes before carving to keep juices inside. You can make the Yorkshire pudding batter ahead of time and rest it in the fridge.

Keyword Comfort Food, Family Meal, Lamb, Slow Cooked, Yorkshire Pudding