Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary

When it first went in the oven after marinading it smelt pretty good but having followed the instructions on how to add the water etc it started to smell vile. By the time it came out of the oven the smell was disgusting and overpowering and we ended up throwing it in the bin without trying it. It smelled like sick. The meat was totally fresh and all the ingredients used were fresh. Such a waste of time and money.

Great recipe. Classic flavors. I cook lamb chops in the similar marinade but without mustard. To be honest the marinade tastes better with mustard. Long story short. I sticked to the recipe though the lamb shoulder I had was 1.7kg. I was worried about cooking time etc. But everything worked quite well. Very tender and falling-of-the-bone type of meat. Two tips: get a good quality lamb shoulder and let it rest for 30min under the foil on a clean dish after removing it from the oven.

I'm sorry but anyone who claims this is the worst recipe ever made must not know how to cook. The flavours are classic combinations for lamb roast. To the review from Linda and her husband you must have made a mistake or used poor quality ingredients. I have been cooking this recipe and using the marinade for years and it works every time. I love it and others obviously love it too from the other reviews.

My husband I agree this was the worst recipe we have ever made, would not recommend to anyone

I have made this a couple and has been so tasty each the second time we did it with hogget it is a9 keeper