Slow Roasted Lamb Shoulder (Printable)
Succulent lamb shoulder slow-cooked with garlic, herbs, and vegetables for a tender, flavorful main course.
# What You'll Need:
→ Meat
01 - 1 bone-in lamb shoulder (5.5–6.6 lbs), 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 tablespoons olive oil
07 - 2 tablespoons fresh rosemary leaves, chopped (or 2 teaspoons dried)
08 - 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
09 - 2 teaspoons coarse sea salt
10 - 1 teaspoon freshly ground black pepper
→ Liquids
11 - 10 fluid ounces dry white wine
12 - 8.5 fluid ounces low-sodium chicken or vegetable stock
# Directions:
01 - Set the oven to 320°F (160°C) to prepare for roasting.
02 - Pat the lamb dry with paper towels. Using a sharp knife, create deep incisions all over and insert peeled garlic cloves into the slits.
03 - Combine olive oil, rosemary, thyme, coarse sea salt, and black pepper in a small bowl. Rub evenly over the entire lamb shoulder.
04 - Place sliced onions, carrot chunks, and celery pieces in a large roasting pan. Position the lamb shoulder on top of the vegetables.
05 - Pour dry white wine and stock around the lamb in the pan, ensuring liquids do not cover the meat. Cover tightly with aluminum foil or a roasting lid.
06 - Roast uncovered for 3 and a half hours, basting occasionally with pan juices to maintain moisture.
07 - Increase oven temperature to 430°F (220°C). Remove foil and roast uncovered for 20 to 30 minutes until the lamb develops a golden brown crust and becomes very tender.
08 - Allow the lamb to rest loosely covered with foil for 15 minutes before slicing or shredding. Serve alongside the roasted vegetables and pan juices.
# Expert Advice:
01 -
- It turns a humble cut into a juicy, melt-in-your-mouth celebration of flavor that feels like a well-kept secret.
- The slow roasting process brilliantly softens the meat while the aromatic garlic surprises your taste buds in every bite.
02 -
- Make sure to insert garlic cloves deep into the lamb to get that punchy garlicky flavor without overpowering the meat.
- Raising the oven temperature at the end is a game changer for that perfect crispy crust that contrasts the tender inside.
03 -
- Patting the lamb dry before making garlic incisions helps the rub stick better and promotes a better crust.
- Resting the meat after roasting is essential for juicy slices—never skip this step.