Slow Braised Lamb Shoulder

Check out this succulent slow braised Lamb shoulder created by Jason Shaw of the Barmy Barn in Suffolk.


  • Lamb shoulder joint (boned and rolled)
  • 800 g Country Range chopped tomatoes
  • 1 crown garlic
  • 4 pints Country Range Vegetable Bouillon
  • 2 large white onions
  • 3 large Carrots
  • 2 large sprigs fresh rosemary
  • 1 litre Country Range Red Cooking Wine
  • 2 large red cabbages
  • 200 ml Aspall cider vinegar
  • 1 pint Country Range Orange Juice
  • 6 Suffolk eating apples
  • 500 g Redcurrant Jelly
  • 200 g demerara sugar
  • 1 stick Country Range Cinnamon


  1. Place the lamb shoulder in to a deep roasting tray
  2. Cut the garlic crown in half and add to the lamb
  3. Roughly chop the onions and add to the tray
  4. Add the chopped tomatoes, carrots and rosemary
  5. Pour in the bouillon and red wine and cover with tin foil
  6. Roast in a pre-heated oven at 140°c for 6 hours
  7. To make a pickled cabbage, thinly slice the red cabbage
  8. Grate 6 apples in to a large saucepan
  9. Add the sliced cabbage, redcurrant jelly and sugar
  10. Pour in the cider vinegar, and orange juice
  11. Cook uncovered on a low heat until sticky and sweet