Slow Roasted Lamb Shoulder (Printable Version)
Tender lamb shoulder infused with garlic and herbs, slow cooked for rich flavors and juicy texture.
# What You'll Need:
→ Meat
01 - 5.5–6.6 lb bone-in lamb shoulder, trimmed
→ Aromatics & Vegetables
02 - 1 large head garlic, cloves separated and peeled
03 - 2 large onions, thickly sliced
04 - 3 carrots, cut into large chunks
05 - 2 celery stalks, cut into large chunks
→ Herbs & Seasonings
06 - 3 tbsp olive oil
07 - 2 tbsp fresh rosemary leaves, chopped (or 2 tsp dried)
08 - 2 tbsp fresh thyme leaves (or 2 tsp dried)
09 - 2 tsp coarse sea salt
10 - 1 tsp freshly ground black pepper
→ Liquids
11 - 10 fl oz dry white wine
12 - 8.5 fl oz low-sodium chicken or vegetable stock
# Directions:
01 - Set the oven to 320°F (160°C).
02 - Pat the lamb shoulder dry with paper towels. Using a sharp knife, make deep incisions all over the meat and insert peeled garlic cloves into the slits.
03 - Combine olive oil, rosemary, thyme, sea salt, and black pepper in a bowl. Rub this mixture thoroughly over the lamb shoulder.
04 - Place the sliced onions, carrot chunks, and celery pieces evenly in a large roasting pan. Position the lamb shoulder on top of the vegetables.
05 - Pour the white wine and stock around the lamb in the pan, avoiding pouring directly over the meat. Cover tightly with aluminum foil or a roasting lid.
06 - Roast in the oven for 3½ hours, occasionally basting the lamb with pan juices to maintain moisture.
07 - Increase oven temperature to 430°F (220°C). Remove the cover and continue roasting uncovered for 20 to 30 minutes until the lamb is golden and tender.
08 - Allow the meat to rest loosely covered with foil for 15 minutes before slicing or shredding. Serve alongside roasted vegetables and pan juices.
# Expert Advice:
01 -
- This lamb shoulder turns out incredibly tender and flavorful without much hands-on time, like sharing a secret shortcut with a friend
- Using fresh herbs and garlic tucked right into the meat makes every bite a delightful surprise that keeps me coming back
02 -
- Do not skip resting the lamb after roasting – it's the key to keeping those juices inside
- Inserting garlic cloves into the meat rather than just on top infuses more flavor deep inside and transforms the dish
03 -
- Use a sharp knife to make clean incisions for garlic; jagged cuts won’t hold the cloves as well
- Finishing the roast under high heat crisps the outside perfectly while keeping inside tender