Slow Roasted Lamb Shoulder (Print Version)

Succulent lamb shoulder slow-cooked with garlic, rosemary, and spices for rich tenderness and flavor.

# Recipe Ingredients:

→ Lamb

01 - 1 bone-in lamb shoulder (4.5 lbs)

→ Marinade

02 - 4 cloves garlic, minced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tsp sea salt
05 - 1 tsp freshly ground black pepper
06 - 2 tbsp olive oil
07 - 1 lemon, zested and juiced

→ Vegetables

08 - 2 large onions, thickly sliced
09 - 3 carrots, peeled and cut into large chunks
10 - 2 celery stalks, cut into large chunks

→ Liquids

11 - 1 cup dry white wine
12 - 1 cup chicken or lamb stock

# Directions:

01 - Set the oven to 320°F.
02 - Combine minced garlic, chopped rosemary, sea salt, black pepper, olive oil, lemon zest, and lemon juice in a small bowl to create a paste.
03 - Pat the lamb shoulder dry and evenly rub the marinade all over its surface.
04 - Place sliced onions, carrots, and celery in a large roasting pan as a bed for the lamb.
05 - Set the lamb shoulder atop the vegetables. Pour white wine and stock around the lamb without drenching it.
06 - Cover the roasting pan tightly with foil or its lid and place it in the oven for 3 hours.
07 - Remove the cover, increase the oven temperature to 400°F, and roast for another 30 minutes to develop a golden crust.
08 - Allow the lamb to rest for 15 minutes before carving. Serve alongside the roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The meat becomes so tender it practically falls apart with just a fork—no knife required, and that's the real magic here
  • The garlic and rosemary infuse into every fiber, creating layers of flavor that remind you why Mediterranean cooking has stood the test of time
  • Your entire home smells like you've been cooking all day, even though most of the work happens in the oven while you relax
02 -
  • Dry the lamb thoroughly before rubbing on the marinade—wet lamb won't take on the flavors as well and won't brown properly at the end
  • Don't skip the resting period after cooking. This step determines whether your lamb is juicy or dry. Fifteen minutes isn't long when you think about the time you've already invested
  • If your pan juices seem thin, pour them into a saucepan and simmer them down on the stovetop while the lamb rests. This concentrates the flavor and creates a sauce worth every spoonful
03 -
  • If you can find lamb stock instead of chicken stock, use it. The flavor integration is seamless and the sauce becomes even more luxurious
  • Don't be afraid of that bone. It's releasing collagen into your braising liquid, creating a naturally glossy, rich sauce without any cream or cornstarch

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