Slow-Roasted Lamb Shoulder with Garlic, Rosemary & Lemon
Slow-Roasted Lamb Shoulder with Garlic, Rosemary & Lemon
This slow-roasted lamb shoulder is infused with garlic, rosemary, and lemon for a rich, aromatic flavor. The meat becomes incredibly tender after hours in the oven — perfect for a comforting, elegant meal.
4-6 people
Ingredients
- 1 lamb shoulder (bone-in, ~2–2.5 kg / 4–5 lbs)
- 4–5 garlic cloves, sliced
- 2 sprigs of fresh rosemary (or 1 tsp dried)
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup (250 ml) white wine or chicken broth
- Optional: 1 onion and 2 carrots, roughly chopped (to cook underneath the lamb)
Preparation
- Preheat the oven to 160°C (320°F).
- Prepare the lamb: Pat the lamb shoulder dry. Use a small knife to make little incisions all over the meat. Insert slices of garlic and rosemary into the cuts.
- Season: In a small bowl, mix lemon zest, lemon juice, olive oil, salt, and pepper. Rub this mixture all over the lamb.
- Roasting setup: Place the chopped onion and carrots in the bottom of a roasting pan (optional, but adds flavor and helps support the lamb). Place the lamb on top. Pour wine or broth into the pan.
- Cover and roast: Cover the pan tightly with foil or a lid. Roast in the oven for 3.5 to 4.5 hours, until the meat is fork-tender and falling off the bone.
- Finish uncovered (optional): In the last 20–30 minutes, remove the foil to let the top brown nicely.
- Rest before serving: Let the lamb rest for 15–20 minutes, loosely covered, before shredding or slicing.
