Slow-cooked lamb shoulder with sherry and green olives
- Published: 1 Dec 21
- Updated: 25 Mar 24
José Pizarro’s slow-cooked lamb shoulder is roasted with oregano, olives and sherry to create a wonderful mix of flavours and tender meat.
You might also like our roast lamb shoulder with rice pilaf.
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Serves 6 -
Hands-on time 15 min, plus around 3½ hours oven time
Nutrition
- Calories
- 687kcals
- Fat
- 32.3g (12g saturated)
- Protein
- 70.4g
- Carbohydrates
- 15.9g (5.3g sugars)
- Fibre
- 7.5g
- Salt
- 1.4g
delicious. tips
Don’t waste it: Store leftover lamb covered in any pan juices in the fridge. It’ll keep for 2-3 days. Or portion into freezer bags and freeze for up to 3 months. Defrost in the fridge overnight, then gently reheat in a low oven.
Gigante beans, also known as Greek giant beans, are often sold tinned in a rich tomato sauce. If you can’t find plain beans for this recipe, cook your own (you’ll need 500g dry weight) or use regular butter beans instead. When done, the centre bone of the shoulder joint should be removable with little to no effort as the meat will slide off. If it’s not quite tender after the stated cooking time, put it back in the oven for another 30 minutes, then check again.