Hemsley + Hemsley - Healthy & Delicious



This hearty and wholesome dish is served with homemade cauliflower mash.


  • A shoulder of lamb on the bone approx 2.5kg, at room temperature

  • 2 tablespoons of butter or ghee (we like Pukka)

  • 2 tablespoons of fresh thyme leaves

  • 1 small jar of anchovies

  • 6-8 cloves of garlic, peeled and halved

  • ½ teaspoon of sea salt (the anchovies will already add saltiness)

  • 2 teaspoons of black pepper

  • 250ml/large glass red or white wine

  • 2 bay leaves

  • Cauliflower Mash

  • 2 large cauliflowers

  • ½ glass or 5 tbsp of water

  • A large pinch of sea salt

  • 1 tsp of hot English mustard or wholegrain mustard

  • 25g unsalted butter

  • A large pinch coarse black pepper


  • 1.

    Preheat the oven to it's maximum temperature.

  • 2.

    Place the lamb in a large ovenproof dish or stainless steel roasting pan and rub with butter or ghee. Season with the sea salt (not too much as the anchovies are salty!) and black pepper.

  • 3.

    Make 8-10 incisions into the fat of the lamb, approx 1.5 inches deep and fill with the garlic, anchovies and thyme.

  • 4.

    Season with pepper and pour over the wine, cover with a tight fitting lid and place in the oven.

  • 5.

    Turn the heat down immediately to 170C and cook for 3.5 - 4 hours until tender enough to fall apart easily.

  • 6.

    Drain the gravy from the bottom of the pan, reduce if necessary and check for seasoning.

  • 7.

    Keep the lamb covered and allow to rest in the pan for at least 15 minutes before serving.

  • Cauliflower Mash:

  • 1.

    Chop your cauliflower roughly into medium-sized florets or 5cm chunks

  • 2.

    Place your florets into a large, wide-bottomed pan and add the water

  • 3.

    Cover with a lid and steam over a medium heat until tender

  • 4.

    Remove pan from the heat and add the cauliflower to a food processor

  • 5.

    Add the sea salt, mustard, butter and pepper.

  • 6.

    Blend in food processor until thick and creamy

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 230kj
  • Fat Total 12g
  • Saturated Fat 6g
  • Protein 9g
  • Carbohydrate 17g
  • Sugar 5g
  • Sodium 473mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Maria1258Report
Cooked this 5 times already, once using white wine (autumn Riesling). This is one of my go to recipes now for Sunday roast. It's so quick to prepare and just leave in the oven for 4 hours.