Dinner,  Home Cooking

Tender Lamb Shoulder

This is another Jamie Oliver 5 ingredient recipe which was simple and fun to make. I found the preserved lemons in Sainsburys in the special ingredients section and followed the recipe word for word.

I would recommend soaking the chickpeas overnight, despite the 6hr cooking time my chickpeas were still a little tough. I’d also add more water or cook at a lower temperature because it all dried out / burnt a bit and there was no gravy. Most of my chickpeas were stuck to the tray. 🙁

The overall flavour was nice but the lemons were too overpowering for me, maybe next time I will add less of the liquid.


Lamb Shoulder 2




Tender Lamb Shoulder
Prep time
Cook time
Total time
Serves: 8
  • 500 g dried chickpeas
  • 3 preserved lemons
  • 1 kg ripe plum tomatoes
  • 1 x 2 kg lamb shoulder , bone in
  • 2 heaped teaspoons ras el hanout
  1. Pour the dried chickpeas into a roasting tray.
  2. Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with 2 Tbsp of the liquid from the jar
  3. Roughly chop the tomatoes, adding them to the tray as you go.
  4. Drizzle the lamb with 1Tbsp of olive oil, then rub the ras el hanout and a pinch of sea salt and black pepper. Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven.
  5. Turn the temperature to 170ºC/325ºF/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable



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