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.
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.