• 1 - 1.6kg Sainsbury’s carvery lamb Shoulder
  • 1 bunch of fresh mint
  • 1 tbsp light brown sugar
  • 100ml boiled water slightly cooled
  • 3 tbsp red wine vinegar
  • ½ tsp cracked black pepper
  • Salt and pepper, season to taste


  1. 1

    Preheat oven 200°C. Remove all packaging from the lamb and place into a roasting tin, lightly season the lamb with the sea salt and milled black pepper

  2. 2

    Drizzle with a little oil and place into the oven on the middle oven shelf for 30 minutes

  3. 3

    Reduce the oven temperature down to 170°C

  4. 4

    Cover the lamb with foil and cook for further 2 hours

  5. 5

    Roughly chop the mint leaves and place into a jug

  6. 6

    Pour over the slightly cooled boiled water and stir gently

  7. 7

    Add in the brown sugar, vinegar and cracked black pepper and stir all together 

  8. 8

    Remove the lamb from the oven and allow to rest for 10 minutes

  9. 9

    Slice or pull the lamb and serve with the mint sauce

Nutritional Details

Each serving provides
  • Energy 888kj 212kcal 11%
  • Fat 16.2g 23%
  • Saturates 7.5g 38%
  • Sugars 1.0g 1%
  • Salt 0.11g 2%

% of the Reference Intakes

Typical values per 100g: Energy 888kj/212kcal

Each serving provides

0.8g carbohydrate 0.0g fibre 100.0g protein

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