Description
Slow-Roasted Lamb Shoulder is a tender, fall-apart dish infused with garlic, rosemary, and lemon for a deep, savory flavor. Cooked low and slow, this lamb becomes incredibly juicy and flavorful, making it perfect for a comforting family meal or special occasion. Served with roasted vegetables or creamy mashed potatoes, it’s a true showstopper with minimal effort.
Ingredients
Scale
Lamb and Marinade
- 1.8–2 kg lamb shoulder (bone-in)
- 4 garlic cloves (sliced)
- 2 tablespoons fresh rosemary (chopped)
- Zest of 1 lemon
- Juice of 1 lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Roasting Base
- 1 cup beef or chicken stock
- 1 onion (sliced)
- 2 carrots (chopped)
- 2 sprigs rosemary (extra for roasting)
Instructions
- Preheat Oven: Preheat your oven to 320°F (160°C) to ensure a low and slow cooking environment perfect for tenderizing the lamb shoulder.
- Score the Fat: Using a sharp knife, carefully score the fat on the lamb shoulder in a crisscross pattern. This allows the marinade to penetrate and the fat to render evenly during cooking.
- Prepare Marinade: In a small bowl, combine olive oil, sliced garlic, chopped rosemary, lemon zest, lemon juice, salt, and black pepper to create a fragrant and flavorful rub.
- Apply Marinade: Rub the marinade mixture all over the lamb shoulder, making sure to get it into the scored cuts for maximum flavor infusion.
- Arrange Vegetables: Place the sliced onion, chopped carrots, and rosemary sprigs in the bottom of a roasting pan to create a flavorful bed for the lamb.
- Position Lamb: Set the marinated lamb shoulder on top of the vegetables in the roasting pan.
- Add Stock and Cover: Pour the beef or chicken stock into the pan around the lamb, then cover the roasting pan tightly with aluminum foil to keep moisture in during cooking.
- Slow Roast: Roast in the preheated oven for 4 hours, basting occasionally with the pan juices to keep the lamb moist and flavorful.
- Crisp the Top: Remove the foil and roast uncovered for an additional 30–45 minutes to brown and crisp the top of the lamb shoulder.
- Rest and Serve: Remove from the oven and let the lamb rest for 15 minutes before shredding or slicing to serve, allowing juices to redistribute for optimum tenderness.
Notes
- For enhanced flavor, marinate the lamb overnight with the garlic and rosemary rub.
- Serve alongside roasted potatoes, a refreshing mint yogurt sauce, or flatbread for a complete meal.
- Leftover lamb makes delicious wraps or sandwiches, perfect for next-day meals.
