1 x 1.8kg/4lb lean shoulder of lamb

Salt and freshly milled black pepper

30ml/2tbsp sunflower oil

2 large carrots, peeled and roughly chopped

2 sticks celery, roughly chopped

30ml/2tbsp golden syrup

300ml/½pint good red wine

150ml/¼pint good, hot low FODMAP stock


Preheat the oven to Gas mark 3, 170°C, 325°F.

Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.

Cook the lamb for 3-4 minutes on both sides until brown and transfer to a 2.8L /5pint casserole dish with a lid or a large non-stick roasting tin.

Add the vegetables to the frying pan and cook for 3-4 minutes until brown.

Transfer to the casserole dish or roasting tin.

Add the syrup, wine, stock and rosemary.

Bring to the boil, reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven for 2½-3 hours.

Turn the lamb over half way through the cooking time.

Serve with creamy mashed potatoes and seasonal vegetables.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Braised Shoulder of Lamb
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
IBS Sano - Low FODMAP Recipes - Logo Background Recipes