Go Back

Slow Roasted Shoulder of Lamb

This slow roasted shoulder of lamb is a culinary masterpiece that celebrates rich flavors and tender texture, perfect for special occasions or cozy family dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • Roasting Pan
  • Aluminum Foil
  • Mixing Bowl
  • Sharp Knife

Ingredients
  

Lamb

  • 1 whole shoulder of lamb (about 4-5 pounds)

Garlic

  • 4 cloves garlic minced

Herbs

  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped

Seasoning

  • 1 tablespoon olive oil for rubbing
  • 1 tablespoon sea salt for seasoning
  • 1 teaspoon black pepper freshly ground

Broth

  • 1 cup chicken broth for moisture

Lemon

  • 1 whole lemon zested and juiced

Vegetables

  • to taste vegetables for roasting (such as carrots, potatoes, and onions)

Instructions
 

  • Preheat your oven to 300°F (150°C).
  • In a small bowl, combine minced garlic, chopped rosemary, thyme, olive oil, sea salt, black pepper, lemon zest, and lemon juice to create a paste.
  • Score the surface of the lamb shoulder in a crisscross pattern.
  • Rub the garlic and herb paste all over the lamb shoulder and let it sit at room temperature for 30 minutes.
  • Prepare the vegetables by peeling and chopping them into large chunks, then place them in a roasting pan.
  • Place the lamb on top of the vegetables and pour chicken broth around it.
  • Cover the roasting pan tightly with aluminum foil.
  • Roast for 4 to 5 hours until the meat is fork-tender.
  • Remove the foil for the last 30 minutes to allow the lamb to brown.
  • Let the lamb rest for at least 15 minutes before carving.
  • Carve the lamb and serve with roasted vegetables, drizzling pan juices over the top.

Notes

Consider variations with different herbs or vegetables, and serve with sides like mashed potatoes or a fresh salad.
Keyword Easy