Pot Roast Shoulder of Lamb in orange and tea

Preparation Time: 15 mins approx
Notes: This recipe works also very well with mutton

Seves 4 


 1 x shoulder of lamb approx 675g (11/2lb) – boned and rolled
2 x oranges cut into 6
1 x cinnamon stick
6 x cloves
10 x black peppercorns
3 x star anise
30ml/2 tblsp brown sugar
150ml (5 fl oz) dry sherry
450ml (15 fl oz) fresh brewed tea
220g/8 oz  root vegetables (carrots, onions, celery)  




  Pre heat oven to 160C/325F/Gas Mark 3

  1. Mix all the ingredients together, with the exception of the tea, and marinate the lamb in this blend  (this can be done up to 2/3 days in advance if required)

  2. Once marinated, remove the lamb , season and place into a hot pan to brown all over, then place into an oven proof casserole .

  3. Add all the marinating ingredients to the freshly brewed tea, pour over the lamb

  4. Bring to the simmer, cover with a lid and cook for 2 –2 1/4 hours (in the oven) taking care to baste the lamb every 20mins

  5. For the last 45mins of cooking remove the lid – this will help the liquid to reduce and the flavour intensify

  6. Once cooked, drain off any excess liquid and pass through a sieve, Place liquid in a pan and bring back to the simmer (skim off any excess fat)

  7. If the sauce is too strong add a little water If too thin, thicken with a little cornflour.

Serves: 4 -6
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