+ Well Nourished ⎮ Lamb Shoulder with Mint Chutney

Lamb Shoulder with Mint Chutney

This is the last of the series of recipes I have developed for JamieOliver.com and his series of ’10 recipes to save your life’.

Slow cooked Lamb Shoulder with a mint chutney is probably one of my most cooked meals when entertaining a crowd as it can be prepared ahead and requires little time of me in the kitchen once the guests arrive (I hate missing out).

This makes it a timely recipe ahead of the festive season and one I know you are just going to love. The chutney is optional but highly recommended. We make it spicy, but you can always leave out the chilli if spice isn’t your thing. It does seem to loose some of it’s spiciness when combined with the lamb (my kids handle a two chilli chutney fyi).

1 lamb shoulder (1.5-2kg approx.) bone in (if it has the shank attached, have your butcher cut the tendon at the base so it doesn’t pop up when it is cooking and pierce the foil)
1 lemon, halved and bases trimmed so they can sit flat, flesh side up
6-7 small cloves garlic, peeled and halved (or quartered if large)
⅔ cup water

2 tablespoons rosemary leaves, chopped finely
1 clove garlic, peeled
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
Grind black pepper, to taste

Mint Chutney
Large bunch of mint (cup firm packed), leaves picked off the stems
1 clove garlic, crushed
1-2 red chillies, whole
Pinch sea salt
Juice one lemon
1 teaspoon red wine vinegar


  1. Preheat the oven to 250℃/480℉.
  2. Prepare the baste by mixing all of the ingredients together in a small bowl.
  3. Place the lemon halves in a large roasting tray, flesh side up.  Sit the lamb on top of the lemons (so the lemon acts like a rack).
  4. Pierce the flesh of the lamb with a pairing knife 12-14 times. Push the slivers of garlic into the holes.
  5. Rub the lamb with the marinade and add the water to the bottom of the tray.
  6. Now cover with foil making sure the edges are sealed well. I use at least 3 pieces of foil and tuck it under the tray so it is firmly sealed. The lamb needs to steam to make it fall apart when it’s done. Any gaps in the foil it can dry out so take your time and seal it carefully.
  7. Put it in the oven and immediately turn it down to 150℃/ 290℉.
  8. Cook for 4 hours.
  9. Whilst that’s cooking make the chutney by combining the mint, garlic, chilli and salt in a food processor and processing to a paste. Mix in the lemon juice and store in the an airtight container in the fridge until the lamb is ready to serve.
  10. When the lamb is ready, remove the foil and put it under the grill for 5-10 minutes or until the top is crispy.
  11. Rest the lamb for a few minutes before serving with the mint chutney and tongs to pull apart the meat.

I love this with a big fresh salad or steamed veggies simply dressed with lemon juice, olive oil, salt and pepper. My ebook ‘Well Nourished – Sides and Salads‘ has plenty of fabulous accompaniments to this delicious meal. Check it out here.

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Lamb Shoulder

  • Kara

    I made this tonight, so delicious! The lamb was melt in your mouth tender, and the chutney the perfect accompaniment. Served with some crispy potatoes and a green salad. Thanks Georgia!

    • So glad you enjoyed it Kara – it’s one of our favourite meals. Yes the chutney I think is a must, such a lovely contrast to the rich meal. Thanks for writing feedback G x

  • Elisa James

    Seriously delicious! How long do you think the chutney would last in the fridge? Thinking I might make this for Christmas eve and want to make ahead as much as possible

    • Glad you enjoyed it Elisa. The chutney can be made a day ahead, though the mint will oxidise (and go a bit brown). I prefer to wash and pick the mint leaves and have it in my food processor with the other ingredients ready to blitz closer to serving. Mere Christmas G x

  • Deb dunt

    Georgia could you please give me some ideas for using leftover pulled pork?

  • Mixed with grated veggies and made into a hash. I love leftover meat in fresh spring rolls or simply mixed through a salad or slaw. G x

    • Deb dunt

      Thanks. Do you mean rice paper rolls, when you say fresh spring rolls? If you make a hash cake, do you add egg and/ or mashed potato?
      Yes I thought too that served on a slaw would be yum.
      Thanks Georgia!

      • Yes rice paper rolls. Hash cake yes I would add grated/ mashed veggies and an egg to bind it G x

  • Sharon

    Hi Georgia, can you clarify how many lemons are meant to be used? The ingredient list says 1, but the method seems to imply more.

    • Hi Sharon. The lemon just acts like a rack for the lamb to sit on. I use one lemon (ends trimmed so it sits flat and cut in half) so the lamb can sit across either half. The Chutney uses the juice of one lemon. Hope that is clear Gx

  • Alicia

    Thanks Georgia, this recipe was so easy to follow and worked out a treat. My children loved the lamb, it was so tender! I think I got my quantities wrong with the chutney as mine was more like a runny sauce and too lemony so I will have to pay more attention next time. Loving your website!

    • Yay – glad you enjoyed Alicia, thanks for the feedback. Yes the chutney is quite thick (moe like a paste) so maybe too much lemon juice? I’m making it for visitors this weekend G x

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