Slow Roasted Lamb Shoulder (Printable)
Tender lamb shoulder infused with herbs and slow roasted to savory perfection for a comforting meal.
# What You'll Need:
→ Meat
01 - 5.5 lbs bone-in lamb shoulder
→ Herbs & Aromatics
02 - 6 garlic cloves, peeled and halved
03 - 2 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme leaves
05 - 1 tbsp fresh oregano, chopped or 1 tsp dried oregano
06 - Zest of 1 lemon
→ Vegetables
07 - 2 large onions, sliced
08 - 3 carrots, peeled and cut into large pieces
09 - 2 celery stalks, cut into large pieces
→ Seasonings
10 - 2 tsp sea salt
11 - 1 tsp black pepper
12 - 1 tsp smoked paprika (optional)
→ Liquids
13 - 1 cup dry white wine
14 - 1 cup chicken or vegetable stock
→ Oils
15 - 2 tbsp olive oil
# How to Make It:
01 - Preheat the oven to 320°F.
02 - Pat the lamb shoulder dry. Make small incisions across the meat and insert the garlic halves into these slits.
03 - In a bowl, combine rosemary, thyme, oregano, lemon zest, sea salt, black pepper, and smoked paprika. Rub this mixture thoroughly over the lamb, pressing into the incisions.
04 - Heat olive oil in a large roasting pan over medium-high heat. Sear the lamb on all sides until a golden crust forms, about 5 to 7 minutes. Remove the lamb and set aside.
05 - Spread onions, carrots, and celery evenly across the bottom of the roasting pan. Position the lamb shoulder on top of the vegetables.
06 - Pour white wine and stock around the lamb, avoiding pouring directly over the meat. Cover the pan tightly with a lid or heavy-duty foil.
07 - Place the pan in the oven and roast for 3.5 to 4 hours, occasionally basting once or twice, until the meat is tender and easily separates from the bone.
08 - Remove the cover and continue roasting uncovered for the last 30 minutes to brown the lamb.
09 - Let the lamb rest tented with foil for 15 minutes before carving. Serve alongside the roasted vegetables and pan juices.
# Expert Advice:
01 -
- The meat becomes so tender it practically dissolves on your tongue, no carving knife required.
- Your kitchen smells absolutely incredible for hours, and your guests will arrive wondering what magic you're performing.
- It's genuinely impressive but requires almost no active cooking time, leaving you free to set the table or pour a glass of wine.
02 -
- Don't skip the searing step—it takes five minutes but creates the flavor foundation that makes people think you cooked for eight hours instead of four.
- The meat will look pale and slightly sad halfway through cooking, but this is completely normal; the browning and tenderness come in those final stages.
- If your pan juices look thin at the end, pour them into a saucepan and simmer uncovered for a few minutes to concentrate the flavor—it transforms the whole plate.
03 -
- A meat thermometer reading 75-80°C (165-175°F) tells you the meat is cooked through and silky without being dry; don't rely only on how easily a fork pierces it.
- If your pan seems dry at any point during cooking, add a splash more stock rather than wine—you've used your wine already and don't want too much acidity building up.