Slow Roasted Lamb Shoulder (Printable Version)

Tender slow-roasted lamb shoulder with garlic and herbs, creating a flavorful and aromatic main dish.

# 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

# How to Make It:

01 - Set the oven to 320°F to ensure proper slow roasting.
02 - Dry the lamb shoulder with paper towels, make deep incisions over the surface, and insert peeled garlic cloves into the slits.
03 - Mix olive oil, rosemary, thyme, sea salt, and black pepper in a small bowl and rub thoroughly over the lamb.
04 - Place onions, carrots, and celery evenly in a large roasting pan, then set the lamb shoulder atop the vegetables.
05 - Pour white wine and stock into the pan around the lamb without wetting it and cover tightly with foil or a roasting lid.
06 - Cook the lamb for 3½ hours, occasionally basting with pan juices to maintain moisture and flavor.
07 - Increase the oven temperature to 430°F, remove the cover, and roast uncovered for an additional 20–30 minutes until golden and tender.
08 - Allow the lamb to rest covered loosely with foil for 15 minutes before carving or shredding. Serve with the vegetables and pan juices.

# Expert Insights:

01 -
  • The meat becomes so tender it practically melts on your tongue, with garlic cloves that have softened into sweet, jammy little treasures.
  • Your kitchen fills with an aroma so rich and inviting that dinner practically announces itself hours before you sit down to eat.
  • It feeds a crowd without requiring you to hover over the stove, leaving you free to actually enjoy the company.
02 -
  • Dry the lamb thoroughly before cooking—any surface moisture will steam the meat instead of allowing it to develop that savory crust.
  • Don't skip the resting period; this is when the residual heat finishes cooking the inside while the fibers relax, ensuring every slice is tender instead of tough.
03 -
  • If your oven runs hot, you might need to reduce the initial roasting temperature by 10 degrees and add 15 minutes to the time—every oven has its own personality, so the first time you're learning yours.
  • Make the herb rub the night before and refrigerate it on the lamb; the flavors deepen and the oil helps the herbs really penetrate the meat.

Go Back