Spicy butter basted rolled shoulder of lamb
There’s nothing quite like a slow-roasted rolled shoulder of lamb, especially when it’s rolled and basted with a flavoured spicy butter. This recipe uses anchovies, smoked paprika, cumin, coriander, and fresh herbs to create a fragrant basting that seeps into the meat as it cooks. The result is tender, juicy lamb with a delicious crust and a hint of smoky spice. It’s a wonderful centrepiece for Sunday lunch or a festive gathering.
With this recipe for rolled roast lamb, I wanted to make a flavour-packed spicy butter paste to slather in and around the lamb, totally enveloping every possible crevice. I wanted the butter to be a critical component of the dish because I was using the best.
I also chose a very high-quality piece of free-range Karoo lamb sourced from Salvin Hirschfield from the Butchers Son at the Oranjezicht Farmers Market. He deboned it and rolled it taking the effort out of the process. I normally roast lamb shoulders slowly for 4 hours tightly covered in a roasting tray with garlic and rosemary, but for this recipe, I wanted to make it more impressive looking. It is Christmas after all.
The butter paste is loaded with flavour and spice. It has some heat but is along the North African flavour profile, delivering more earthy warmth vs abrasive spiciness. The anchovies and Worcestershire sauce bring strong umami flavours to the dish, and the garlic and herbs, with a hint of lemon, add another layer of flavour.
Cooking Tips for rolled shoulder of lamb
For a smaller rolled shoulder (around 1.5 kg), 3 hours of slow roasting is perfect. If you prefer your lamb meltingly tender and falling apart, extend the total cooking time to 4 hours, especially if you’re working with a larger cut.
By the end of roasting, you’ll find a generous amount of buttery juices in the pan. Be sure to baste the meat well during the final stage, then let it rest before serving. Skim off the fatty layer and keep the rich pan juices underneath – they make the most delicious gravy.
Because the roast itself is so buttery and indulgent, I like to serve it simply with boiled or steamed new potatoes (roasted potatoes can feel too heavy here) and a side of green beans for balance.
I used Lurpak butter in this recipe because when you’re cooking a dish like this, the quality of your ingredients really makes a difference.
What to Serve with Rolled Shoulder of Lamb
This lamb pairs beautifully with:
- Crispy roast potatoes or buttery mashed potatoes
- Roast smashed new potatoes with brown butter sage
- A mixed green salad or my spinach salad with grilled zucchini, peas, feta and mint is perfect.
- Quick zucchini tzatziki to serve with this lamb, along with homemade or store-bought pita bread.
- Slow-roasted vegetables like carrots, parsnips, and onions
- Mint sauce, chimichurri, or a yoghurt and herb dressing for contrast
FAQ: Rolled Shoulder of Lamb with Spicy Butter
Can I prepare the lamb in advance?
Yes, you can prepare the butter and spread it over the lamb a day before. Keep it wrapped in the fridge and roast when ready.
Do the anchovies make the lamb taste fishy?
Not at all. They melt into the butter and add savoury depth (umami) without any fishy flavour.
What temperature should lamb shoulder be cooked to?
For a tender result, slow roast at around 160°C until the meat is pull-apart tender, usually 3–4 hours depending on size.
Can I use lamb leg instead of shoulder?
Shoulder works best as it has more fat and connective tissue that breaks down beautifully with slow roasting. Lamb leg will be leaner and not quite as juicy.
Can I make this without rolling the lamb?
Yes, you can use a whole unrolled shoulder. Just baste it generously with the butter and adjust the cooking time.
Rolled Shoulder of Lamb with Spicy Butter Basting Recipe
Ingredients
- +- 6 small rosemary stalks
- A few thyme stalks
- 6 garlic cloves roughly crushed with the back of a knife
- ¾ cup water or lamb stock
Spicy butter:
- 4 anchovy fillets
- 1 – 2 cloves garlic
- 130 grams Lurpak butter
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp thyme leaves removed from stalks
- 1 tsp Worcestershire sauce
- zest from half a lemon optional
- 1 tsp fresh lemon juice optional
- Salt & pepper
Instructions
- Preheat the oven to 250°C (482°F).
Make the spicy butter:
- Grind the anchovies in a pestle and mortar until smooth, or scrape them together on a board to form a paste.
- Mix this paste with the remaining butter ingredients until well combined.
Prepare the lamb:
- Spread about three-quarters of the butter mixture over the inside of the deboned lamb shoulder.
- Roll the lamb up tightly and secure with kitchen string.
Assemble the roast:
- Place the rosemary, smashed garlic cloves, and thyme stalks in the bottom of a small, high-sided roasting dish.
- Position the rolled lamb on top and spread the remaining butter mixture over the outside of the meat.
- Pour the water or stock into the pan.
Roast the lamb:
- Cover the dish tightly with foil so it is completely sealed.
- Roast at 250°C (482°F) for 10 minutes.
- Reduce the oven temperature to 160°C (325°F) and continue roasting for 3–3.5 hours (longer if your lamb is larger or you want it to fall off the bone).
Finish roasting:
- Remove the foil and increase the oven temperature to 180°C (350°F).
- Roast uncovered for a further 30 minutes to brown the meat, basting once or twice during this time.
Notes
Storage Instructions
- Fridge: Store any leftover lamb in an airtight container in the fridge for up to 5 days. Slice or shred the meat before storing to make reheating easier.
- Freezer: Wrap portions tightly in foil or place in freezer-safe containers. Freeze for up to 3 months. Defrost overnight in the fridge before reheating.
- Reheating: Warm gently in the oven covered with foil at 160°C until heated through, or pan-fry slices for a quick option.
*This post is proudly sponsored by Lurpak
For more lamb recipes:
Slow roasted shoulder of lamb with harissa and garlic
Instant Pot lamb shanks with red wine & rosemary
Slow-roasted leg of lamb with anchovy, garlic, lemon & herbs
Classic Greek lamb moussaka with aubergines
Greek lamb souvlaki with easy homemade tzatziki
Slow cooked Asian style lamb shanks
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Yum, I will certainly try this spicing, but I favour a French butter with flecks of salt – Beurre d’Isigny. And I love slow-cooked lamb – have you come across Tom Aikens’ 7-hour lamb! Love your blogsite and read regularly
Such a beautiful piece of lamb. Looks so good.
Sam this looks amazing and you are so right about butter, they finish off sauces with it and use huge chunks of the delicious stuff.
Lurpak is always in our fridge – this looks divine.
Thank you so much
Thanks Angela x
The spicy butter .. sooo GOOD! I am going to try that on chicken roast as mu husband doesn’t joy lamb.
Lamb is so delicious and that spicy butter sounds wonderful!