Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder

If you’re after a dish that’s deeply flavorful, meltingly tender, and seriously impressive, then Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder is the answer. With its rich, tangy balsamic glaze and fall-apart lamb, it’s comfort food at its most luxurious. I made this for a relaxed Sunday dinner, and honestly, the way the meat just pulled apart with a fork was magical. (inspired by Jamie Oliver)

Ingredients Needed

For the Lamb:

• 2.5 kg higher-welfare lamb shoulder
• 4 red onions, peeled and sliced
• 1 bulb of garlic, halved
• Olive oil, for drizzling
• ½ a bunch of fresh rosemary (15g), leaves picked and chopped
• 1 whole nutmeg, for grating
• 200 ml balsamic vinegar
• Sea salt and black pepper, to season

For the Gravy:

• 1 heaped tablespoon plain flour
• 1 bunch of fresh mint (30g), leaves chopped
• 400 ml boiling water

How To Make Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder

Prep the Lamb:

Start by taking your lamb shoulder out of the fridge about 30 minutes before cooking so it reaches room temperature—this helps it cook evenly. Set your oven to 150ºC/300ºF/gas 2. Spread the sliced red onions in a deep roasting tray and place the halved garlic bulb on top. Lay the lamb shoulder over this aromatic bed.

Season and Marinate:

Drizzle the lamb with olive oil. Sprinkle over the chopped rosemary, grate over about half a nutmeg, and season generously with sea salt and black pepper. Then pour the balsamic vinegar right over the meat—don’t worry, it’ll mellow into something beautiful.

Slow Roast to Perfection:

Add a splash of water to the tray, cover tightly with a double layer of foil, and pop it into the oven for 5 hours. For the final hour, take off the foil and baste the lamb occasionally with its juices. This helps the outside caramelize into that sticky, dark crust we all love. You’ll know it’s done when it’s so tender it’s practically collapsing.

Make the Gravy:

Transfer the lamb to a serving platter and cover it with foil to rest. Skim the fat from the tray, then place the tray on the hob over medium heat. Whisk in the flour, then pour in the boiling water and add the chopped mint. Let it simmer for about 10 minutes, whisking now and then, until thick and glossy. Strain into a jug and serve alongside the lamb.

Why I Love This Recipe

I made this on a chilly weekend, and it turned our kitchen into a haven of delicious smells and warmth. Everyone who tried it—kids included—went back for seconds. It’s the kind of recipe that feels fancy without the fuss, and the balsamic really takes it to the next level.

Recipe Tips

• Substitute herbs: If you’re out of rosemary, try thyme or oregano.
• Mind the pan space: Make sure your roasting tray isn’t too crowded so everything caramelizes properly.
• Rest is best: Let the lamb rest after roasting so the juices settle back into the meat.
• Adjust spice levels: Add more black pepper if you like a subtle kick.
• Keep it moist: Add water during cooking if the tray looks dry.

How To Store This Jamie Oliver’s 5 Hour Balsamic Lamb Shoulder

At Room Temperature

Only safe for about 2 hours—after that, it should go in the fridge.

In the Fridge

Store in an airtight container for up to 3 days. The flavor actually deepens overnight!

In the Freezer

Wrap tightly in foil, then in a freezer bag. Keeps well for up to 2 months.

Reheating

• Oven: Cover with foil and reheat at 150ºC/300ºF for about 20 minutes.
• Microwave: Medium heat for 2–3 minutes.
• Stovetop: Reheat gently with a splash of broth or water for 5–7 minutes.

Nutrition Facts (per serving)

• Calories: 426
• Carbs: 20.3g
• Protein: 29.2g
• Fat: 25.4g
• Sugar: 14.4g
• Fibre: 2.2g
• Sodium: 0.5g

Let’s Answer a Few Questions!

Can I use a different cut of lamb?
Sure! Lamb leg works too, but it won’t be quite as melt-in-your-mouth as shoulder.

What if I don’t have balsamic vinegar?
Try red wine vinegar with a spoonful of honey—it’s not quite the same, but still tasty.

Can I make this ahead of time?
Totally. Just reheat it slowly in the oven with some of the gravy or juices.

Is it okay to skip the mint in the gravy?
Yes, but the mint adds a lovely freshness. You could use parsley or leave it out.

What veggies go best in the roasting tray?
Carrots, parsnips, and even baby potatoes soak up all those flavors beautifully.

Try More Recipes:

• Jamie Oliver Cauliflower Risotto
• Jamie Oliver Zucchini Carbonara
• Jamie Oliver Beef Stroganoff 15 Minute Meals