Slow Roasted Lamb Shoulder

Discovering this slow roasted lamb shoulder felt like unlocking a secret from Mediterranean kitchens. The way garlic and herbs infuse meat over hours always reminds me of cozy family dinners and laughter echoing late into the night.

The first time I nailed this recipe was an unexpected evening when friends dropped by; slicing into that tender lamb and sharing stories around the table made the night unforgettable.

Ingredients

• Bone-in lamb shoulder: I always pick a 2.5 to 3 kg piece trimmed well, as the bone adds amazing depth and helps keep the meat juicy throughout the slow roast.
• Garlic cloves: Separating and peeling the whole head brings that lovely punch of flavor, tucked right into the meat slits.
• Onions, carrots, celery: Thick chunks provide a sweet, rustic bed that caramelizes and soaks up all the herbs.
• Olive oil, rosemary, thyme, salt, and pepper: This herb rub is the magic mix that coats the lamb and marries beautifully with the slow cooking.
• Dry white wine and low-sodium stock: These liquids keep the environment moist for roasting while layering subtle acidity and savoriness.

Instructions

Get Everything Ready:

Preheat your oven to 160°C (320°F). Pat the lamb dry so the rub sticks. Carefully make deep incisions all over the meat, and tuck garlic cloves inside to infuse flavor from within.

The Herb Rub:

Mix olive oil with rosemary, thyme, salt, and pepper, then lovingly coat the lamb. The aroma will start to tease your senses already.

Arrange and Pour:

Spread thick slices of onions, chunks of carrots, and celery in your roasting pan, creating a flavorful bed. Place the lamb on top, then pour white wine and stock around, making sure not to drown the meat.

Slow Roast Magic:

Cover tightly with foil or a lid and roast for 3½ hours, basting occasionally to keep it juicy. The kitchen will fill with an irresistible herb and garlic scent.

Get Golden and Tender:

Raise the oven to 220°C (430°F), remove foil, and roast uncovered for 20 to 30 minutes until the lamb develops a gorgeous golden crust and feels tender to the touch.

Rest and Serve:

Let the lamb rest for 15 minutes loosely covered; resting lets juices redistribute so every slice melts. Serve with roasted vegetables and pan juices for a perfect finish.

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This dish has become more than just a meal; it's a centerpiece for celebrations, comforting those chilly nights where the warmth comes from the kitchen and the company around the table.

Keeping It Fresh

Use the leftover lamb in sandwiches or salads within two days to keep that delicious roasted flavor alive. Reheat gently to avoid drying out the meat, and adding a smear of mustard or aioli always lifts the flavors.

When You're Missing Something

If you don't have fresh rosemary or thyme, dried works just fine—just remember to use less as the flavor concentrates. Also, if white wine is not at hand, a touch of lemon juice can brighten the stock in a pinch.

Serving Ideas That Clicked

Pairing this lamb with creamy mashed potatoes balances the herbaceous richness perfectly. Toasted crusty bread to soak up the juices is a must-have touch for any gathering or casual meal.

• Feel free to toss in a few anchovy fillets or lemon zest to the herb rub next time.
• Leftovers can transform into hearty sandwiches that get rave reviews.
• Always save the pan juices—they're liquid gold for drizzling or making sauces.

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Thanks for spending time with this recipe—I hope it brings as much joy and cozy nights to your kitchen as it has to mine. Happy cooking and even happier eating!

Recipe Questions & Answers

→ How long should the lamb shoulder be slow-roasted?

Roast the lamb shoulder for about 3½ hours covered, then increase the oven temperature and roast uncovered for an additional 20–30 minutes for a golden crust.

→ Can I prepare the lamb shoulder in advance?

Yes, you can prepare the lamb with herbs and garlic ahead of time and refrigerate it before roasting to deepen the flavors.

→ What vegetables complement the lamb in this dish?

Onions, carrots, and celery are roasted beneath the lamb, absorbing its juices and enhancing the flavor profile.

→ What type of herbs are used for seasoning?

Fresh or dried rosemary and thyme are used to create a fragrant herb rub combined with olive oil, salt, and pepper.

→ How do I ensure the lamb stays tender and moist?

Slow roasting at a low temperature covered with foil or a lid, and basting occasionally with pan juices, helps retain moisture and tenderness.

→ What liquids are used during roasting?

Dry white wine and low-sodium chicken or vegetable stock are poured around the lamb to add moisture and depth of flavor.