Slow Roasted Lamb Shoulder (Printable Version)
A succulent lamb shoulder infused with fresh herbs and slow-roasted to tender perfection with vegetables.
# What You 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)
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 Steps:
01 - Set the oven temperature to 320°F.
02 - Dry the lamb shoulder with paper towels, then make small incisions all over the meat and insert garlic halves into each cut.
03 - Combine rosemary, thyme, oregano, lemon zest, sea salt, black pepper, and smoked paprika in a bowl. Rub the herb mixture evenly over the lamb, pressing it into the incisions.
04 - Heat olive oil in a large roasting pan over medium-high heat. Sear the lamb on all sides until it develops a golden-brown crust, about 5 to 7 minutes. Remove from heat and set aside.
05 - Distribute the sliced onions, carrots, and celery evenly on the bottom of the roasting pan. Position the lamb shoulder on top of the vegetables.
06 - Pour the 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 roasting pan in the oven and cook for 3.5 to 4 hours, basting once or twice during cooking, until the lamb is exceptionally tender and pulls away easily from the bone.
08 - Remove the cover and continue roasting uncovered for an additional 30 minutes to develop a rich, browned exterior.
09 - Transfer the lamb to a serving platter and tent with foil. Let it rest for 15 minutes before carving. Serve with the roasted vegetables and pan juices.
# Helpful Tips:
01 -
- The meat becomes so tender it practically melts, and the kitchen smells like a dream the entire time it's cooking.
- It looks restaurant-worthy but requires minimal active effort—mostly just letting the oven do the work.
- Leftovers shred beautifully for sandwiches or grain bowls the next day.
02 -
- Low and slow is non-negotiable—a higher temperature will dry out the meat before it becomes tender, and you'll regret it.
- Don't skip the searing step even though it feels like extra work; that golden crust is where half the flavor lives.
- Basting makes a noticeable difference, but if you forget, the foil lid keeps enough steam in that the lamb still turns out beautifully.
03 -
- Use a meat thermometer if you're uncertain—the lamb is done when the internal temperature reaches 75°C (167°F) for medium, though I prefer it slightly higher at 80°C (176°F) for maximum tenderness.
- Save every drop of pan juice; it's liquid gold that transforms even simple bread or potatoes into something memorable.