Shoulder and fillet of lamb

Shoulder and fillet of lamb



Shoulder and fillet of lamb
Shoulder and fillet of lamb

This dish of slow cooked shoulder of lamb and fillet is so straight forward to do. It looks great and can be done with pork or beef too. The shoulder is braised for a few hours, the meat is then forked apart and wrapped tightly in cling film. This creates a perfect log that can be cut into segments and reheated when ready.

Slow Cooked Shoulder

  • One shoulder of lamb/pork/beef
  • Red wine 1 bottle
  • Chicken stock 1 litre
  • Star Anise 2
  • Bay leaf 2
  • Carrot 1
  • Onion 1
  • Celery 2 stalks


  • Lamb/Pork/Beef fillet
  • Seasoning- I used ras-el hanout


  • Parsnips 600g
  • Milk 500ml
  • Garlic 2 cloves
  • Nutmeg
  • Peas
  • Pea shoots


  1. Chop all the vegetables. Brown the shoulder in a little oil. Add the vegetables and liquids. Place in a low oven 130°C Fan for three hours. Let cool, then fork apart the shoulder.
  2. Have a triple layer of cling film ready. Put the forked meat onto the cling film in a rectangle about 3inches wide leaving room at the ends to roll up. Now roll this up tightly so that you get a log. Place in the fridge to cool and solidify.
  3. Reduce the stock down to a thick jus.
  4. Peel and chop the parsnips. Add the milk and garlic. Simmer for 20 minutes until very soft. Remove half of the milk and puree the parsnips. Season with the nutmeg.
  5. Season the fillet with the ras-el-hanout, fry until its at your liking. For me, this sized lamb loin gets 3 minutes a side. Turning every 30 seconds. While it rests, cut chunks of the shoulder log. Reheat by placing in a pan and basting with the jus.


  1. Wow, that looks fabulous! I really like slow-cooked and fast seared meats together and this really hits the spot.

  2. I must say, Dave, this is one of your best photos! I love the light, so clean and crisp, like daylight. Simply beautiful!
    The idea to roll up the pulled apart meat is very clever, do you use special plastic made for heat or any plastic wrap will do (I worry about chemicals leaching from the heat). The flavours must be wonderful, I love how there is a hint of au jus over the mashed parsnips, perfect earthiness in contrast to the sweet peas! Love the bright greens popping in the pic too! I’m definitely bookmarking for my meat loving friends!

  3. Looks gorgeous and I have never thought of making the slow cooked meat into a sausage. makes all the difference for presentation. A great idea!

  4. Love slow cooked Sunday suppers! I also love the idea of making mashed parsnips. This is one delicious dish and THAT gravy…. 🙂 Sharing, of course. Wishing you a super week.

  5. Dave, this looks absolutely scrumptious! I absolutely love lamb, and I also love slow cooked meals. The presentations are lovely, too. Thank you so much for sharing. 🙂

  6. What a pretty dish and it sounds terrific. I love lamb but I’ve never seen either cuts sold in our markets. What I can do though is use either the pork or beef that you suggested even though the taste will be completely different.

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