Sticky Slow Roast Lamb

It’s Easter Week!

The long weekend is so close you can almost taste it…

Talking of tasting things, I’m celebrating with a whole week of recipes. All easy, all delicious, and all guaranteed to make this Easter your best one ever.

First up, the easiest and the best roast lamb you’ll ever have.

Sticky, slow roasted, fall off the bone, melt in the mouth, heavenly lamb.

Sticky Slow Cooked Lamb - So easy and SO good!

No carving knife needed this Sunday!

This recipe will give you the most tender, sticky, delicious lamb! Perfect for Easter Sunday

Serve it up with your favourite Sunday sides.

Roasties, veggies, mash, or go wild and host your own shawarma style wrap party. (Not to be confused with a rap party, which would be something quite different.)

Sticky Slow Roast Lamb - Easy and spectacular!

Right, the key ingredient in this recipe is time. It needs a good few hours in the oven, so you have to be willing to pop it into the oven at 10am, and then do very little until lunch. This really is an incredibly lazy recipe, you’re going to love it!

You’ll need:

A casserole dish or large saucepan that has a lid and will go in the oven (I use this one but this one is cheaper)

A shoulder of lamb (about 2kg and not too big for your dish)

4-5 sprigs of fresh rosemary

Olive oil + salt + pepper

Glass of red wine

4-5 cloves of garlic (peeled)

1 bottle of sweet chilli sauce

Pre-heat your oven to 140°C/290°F and prep your lamb. Pop it into the dish and use a sharp knife to cut 7-8 holes in it. Break each sprig of rosemary in half and shove into the holes. Drizzle the whole beauty with olive oil, coating the top, then sprinkle liberally with rock salt and fresh ground pepper.

The best lamb recipe!

Pour a glass of wine into the bottom, throw the garlic cloves in, put the lid on and place into the center of your oven.

Leave it alone for 3 hours. Go and enjoy your Sunday!

Once the pinger sings, take it out of the oven, remove the lid. Pull out the rosemary and pour your sweet chilli over the whole thing.

Sticky lamb recipe - one to try!

Take care to cover as much as you can.

Leave the lid off and place back into the oven.

Now, roast it for an hour and a half. Check on it, if it still needs a little crisping up leave it in for another 30.

This last countdown should give you time to prep the sides you want.

When you’re convinced it’s done, take the lamb out and gently transfer onto a plate to rest. Skim the fat off the top of the juices left in the pan. With most of the fat gone, pour some of the redwine sauce left into a jug. Let it sit for a minute, then pour off any last fat that comes to the surface.

Pop what’s left on the table, for people to drizzle over their shredded lamb. It’s much richer than gravy so go easy!

Sticky Slow Cooked Lamb

The lamb is so tender, it will fall apart with very little effort on your behalf.

Just use a couple of forks to shred it, and pile on to people’s plates.

Sticky Slow Cooked Lamb - so tender with the crispiest skin

Sit back and enjoy the appreciative glow from everyone at the table.

Move over Easter Bunny, there’s a new hero in town.

(Save up any leftovers, you have got to try this recipe!)

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Have you seen these?

  • Rosie your food posts never fail to make my mouth water! You take such great food photography too! xxxx

  • Yvespink Style

    The roast lamb looks so yummy…love it


  • My god this looks delicious! And I love an easy crowd pleaser that lets you chat to all your guests whilst it cooks away and wow when delivered to the table! I look forward to a week of recipes!x

  • OH GHAD DAMN. I was just day dreaming about lamb. The sweet chilli sauce is genius! Immy x

  • Emma

    Ah this looks so good. Great comfort food! x

  • Stop this looks amazing!! That sauce on the lamb looks mouthwatering!

  • Amy

    What temperature do you put the oven too?

    • Rosie

      Pre-heat your oven to 140°C/290°F

  • Oh. My. God.

    That lamb looks so delicious!!!!

    I feel like cooking that for Easter!


  • Cynthia

    Rosie- hoping you will do a post on your Elizabethan disco party. Sounds like a good time. Fancy dress parties like that are not as popular in the US as they are in the UK.

  • Oh, this looks delicious, Rosie! <3

  • This looks so good! Yum!

    Ash | Liakada

  • This looks and sounds so good!

  • Peppermint Dolly

    Oh my nom!! This looks amazing, can’t wait to have a go 🙂


  • This looks amazing- I cannot wait to see what tomorrow’s recipe will be 🙂

  • Ahhhh this looks amazing. Who’d have thought sweet chili with lamb? x

    Martha Jane |

  • The combination of rosemary and lamb is always a winner, love the sticky bit as well – it looks seriously delicious!

  • Drooling, looks delicious

  • John

    Looks amazing! How much would a shoulder that size cost roughly?

  • This looks delicious! I’ve done pulled pork a few times before but I’ve never considered pulled lamb – yum!

  • This looks and sounds divine! Yum!

    xx Kelly
    Sparkles and Shoes

  • Kari Guastella

    This looks so delicious! Yum! We’re doing ham this year. I’ll have to save this for another weekend!

  • I don’t really eat meat but this looks delish!

  • Nathailieee

    Yum, Rosie! This looks absolutely delicious.
    I have eaten a lot of lamb since the the day we had them on our cottage and I really do like it a lot.
    I have never tried it with this chilli sauce and will do so next time 🙂

  • So glad to be catching up on your foodie posts – this is Easter sunday sorted!

    Laura xx | Loved By Laura

  • charlotte samantha

    Its half nine in the morning and I am wishing I could eat this right now. Where have you been hiding this blog!!

    CharlotteSamantha //

  • Ohmygaaaaad that lamb looks insanely delish! Deffoes giving it a go. Love Andrea xxx

    Andrea’s Passions

  • Rachael

    Do you think this would work with a leg of lamb or does it need to be a shoulder joint?? Looks delicious!

  • Claire

    Will this work with a leg of lamb? x

  • Susan

    This was delicious! Thanks!

  • Esme

    What temp in a fan oven please?

  • Roshelle Muse

    Where do or how do I make the chilli sauce?

  • Eloise

    When you take the lid off amd roast for 1.5 hrs, what temp is this at?