Celebrate St David's Day with Welsh Lamb from Penbedw

To celebrate St. David's Day on 1st March, feast on this Slow-Roasted Lamb Shoulder with Salsa Verde, using the ½ shoulder from the Penbedw Lamb Sunday Roast Box.

The shoulder is perfect for the slow cook, and this simple recipe results in incredibly tender meat that melts in the mouth. The rich meat goes perfectly with this Salsa Verde, packed full of fresh green herbs and flavour.


Slow-Roasted Lamb Shoulder with Salsa Verde (serves 4)


For the lamb:
• 1/2 lamb shoulder, bone in
• 1 x large onion
• 2 x garlic cloves
• Extra virgin olive oil
• Sea salt and freshly ground black pepper
• Wine (optional)
• 200ml water

For the salsa verde:
• 1 x garlic clove
• 1 x large bunch parsley
• 1 x small bunch mint
• 1 x small bunch basil
• 1 tsp. Dijon mustard
• 2 tbsp. red wine vinegar
• 1 tbsp. capers
• 4 anchovy fillets (optional)
• 6-8 tbsps. extra virgin olive oil
• Sea salt and freshly ground black pepper


1. Take your lamb out of the fridge and allow it to come to room temperature before cooking (about 1 hour). Pre-heat your oven to 220˚C

2. Peel and slice the onion, and place into a large roasting tin. Crush two garlic cloves and mix with a good glug of olive oil. Rub this garlic oil all over the lamb, season all over with sea salt and black pepper, and place on top of the onions

3. Place the lamb shoulder into the hot oven and roast, uncovered, for 20 minutes

4. Turn the oven down to 160˚C. Remove the lamb from the oven, pour a glug of wine (if using) and the water into the roasting tin and cover tightly with foil. Place back into the oven and roast for 4-5 hours until the meat is tender and falling off the bone

5. Whilst the lamb is cooking, make the salsa verde. Crush the garlic clove and place into a small bowl. Pick and finely chop the herb leaves, and place into the bowl with the garlic

6. Finely chop the capers and the anchovies (if using) and add to the bowl. Add the Dijon mustard and the red wine vinegar, mix everything together, then slowly stir in the olive oil until you've reached your desired consistency (use more olive oil if you desire a thinner salsa). Taste and season with sea salt and freshly ground black pepper

7. Remove the lamb from the oven when cooked, place onto a board and rest, covered, for 30 minutes. Skim the fat off the cooking juices in the roasting tin

8. Shred the lamb using two forks and serve with the roasted onions, the cooking juices and the salsa verde. Enjoy alongside creamy Dauphinoise potatoes and greens


Em Winser, a graduate of Ballymaloe Cookery School, has worked as a chef since 2017 in top London restaurants, leading corporates and travelled the UK extensively to cook privately.

Em writes exclusively for Harvest Bundle to bring her seasonal recipes from her favourite Harvest Bundle farmers so you can enjoy the best farm fresh produce all year round. See what she’s cooking:

Em Winser

Emily Winser - Chef

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