Slow-cooked lamb shoulder with plums and roses


Serve this fragrant, falling-off-the-bone lamb shoulder with a simple mixed green salad on the side.

You will need a food processor or a pestle and mortar to make this recipe.


For the marinade

For the slow-cooked lamb shoulder

  • 1 lamb shoulder, on the bone
  • 1 celeriac, peeled and cut into 4cm/1½in cubes
  • 2 heads garlic, separated into cloves, unpeeled
  • 12 red plums, 8 cut into quarters, 4 cut into wedges
  • 1 tbsp caster sugar
  • 3 tbsp dried rose petals, plus more to garnish
  • 2 large cinnamon sticks
  • 300ml/10fl oz white wine
  • 2–4tbsp roughly chopped soft herbs (such as coriander, parsley, mint and chervil) to garnish

To serve