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Slow-roast lamb shoulder with beer & carrots

Slow-roast lamb shoulder with beer & carrots

In this recipe by Julius Roberts, lamb is slow-roasted for hours until falling off the bone among a sea of rich broth, melting vegetables, whole heads of garlic and bundles of herbs. The beer keeps the lamb juicy as it roasts and reduces into a heavenly sauce. The carrots cook slowly until they caramelise and sweeten, almost becoming the star of the show. 

Angela Hartnett serves this recipe for Nick Grimshaw and guest Siobhán McSweeney on episode 4, Season 5 of Dish, the Waitrose podcast. It’s served with potatoes dauphinoise and purple sprouting broccoli with anchovies, garlic and lemon, and to drink, No.1 Viña Lorea Reserva Rioja.

Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

4.5 out of 5 stars(7) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook5 hrs 20 mins
  • Total time5 hrs 35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 whole lamb shoulder (about 1.78kg)
  • 1 tbsp extra virgin olive oil
  • 2 large onions, sliced into large chunks from root to tip
  • 5 large carrots, cut into chunks at an angle
  • 3 sticks of celery, cut into chunks at an angle
  • 7 clove/s garlic, sliced into quarters lengthways
  • 4 bay leaves
  • 2 sprig/s rosemary
  • 2 tsp fennel seeds
  • 330ml lager


  1. Set your grill to its highest temperature. Put the lamb in a large roasting tin, season on all sides and rub over the olive oil. Grill the lamb until the meat is golden brown and the juices are sizzling (6-8 minutes on each side).

  2. When the lamb is browned all over, remove from the grill and preheat the oven to 170°C, gas mark 3. Tip the onions, carrots, celery, garlic, bay leaves, rosemary, fennel seeds and lager into the tin, making sure everything is evenly spread out. Season, set the lamb on top and cover with a large piece of baking parchment and a piece of foil, scrunching up the edges. Roast for 4 hours, then remove the foil and parchment. Roast for a further 1 hour until the sauce is thickened and glossy and the lamb is falling off the bone. When ready to serve, transfer the lamb and vegetables to a platter, pour over some of the sauce and serve the rest in a jug on the side.

And to drink...

No.1 Viña Lorea Reserva Rioja, crafted exclusively with the respected CVNE family winery. Fabulous berry fruits are supported by smooth oak, making this Rioja Reserva a must with lamb.


Typical values per serving when made using specific products in recipe


2,597kJ/ 623kcals



Saturated Fat












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