Slow Roasted Lamb Shoulder (Printer-friendly)
Tender lamb shoulder infused with fresh herbs and roasted vegetables delivers rich Mediterranean flavors.
# What You Need:
→ Meat
01 - 1 bone-in lamb shoulder, approximately 5.5 lbs
→ Herbs & Aromatics
02 - 6 garlic cloves, peeled and halved
03 - 2 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme leaves
05 - 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
06 - Zest of 1 lemon
→ Vegetables
07 - 2 large onions, sliced
08 - 3 carrots, peeled and cut into large pieces
09 - 2 celery stalks, cut into large pieces
→ Seasonings
10 - 2 tsp sea salt
11 - 1 tsp black pepper
12 - 1 tsp smoked paprika (optional)
→ Liquids
13 - 1 cup dry white wine
14 - 1 cup chicken or vegetable stock
→ Oils
15 - 2 tbsp olive oil
# How to Make It:
01 - Set the oven temperature to 320°F.
02 - Pat the lamb shoulder dry and make small incisions all over with a sharp knife, inserting garlic halves into each slit.
03 - Combine rosemary, thyme, oregano, lemon zest, sea salt, black pepper, and smoked paprika; massage the mixture thoroughly over the lamb, ensuring it presses into the incisions.
04 - Heat olive oil in a large roasting pan over medium-high heat; sear the lamb on all sides until golden brown, about 5 to 7 minutes, then remove and set aside.
05 - Place sliced onions, carrots, and celery evenly in the bottom of the roasting pan and position the lamb shoulder on top.
06 - Carefully pour the white wine and stock around the lamb, avoiding pouring directly over the meat, then cover tightly with foil or a lid.
07 - Cook in the oven for 3.5 to 4 hours, basting once or twice until the meat is tender and easily pulls away from the bone.
08 - Remove the cover and continue roasting for an additional 30 minutes to develop a browned crust.
09 - Tent the lamb with foil and let rest for 15 minutes before carving; serve alongside the roasted vegetables and pan juices.
# Expert Tips:
01 -
- The house smells incredible while it cooks, filling every room with garlic and herb-infused warmth.
- Once it's in the oven, you're actually free to do other things, making this feel effortless despite feeding a crowd.
- Leftovers shred beautifully for sandwiches or grain bowls the next day, if there are any.
02 -
- Resist the urge to raise the oven temperature to speed things up; slow and low is the only way to get that tender result without the meat drying out.
- The vegetables aren't just seasoning—they become part of the dish, so don't skip them or use tiny pieces that disappear.
03 -
- Don't skip the searing step; that golden crust is flavor insurance and it only takes a few minutes.
- Save every drop of pan juice—strain it if you like, or serve it rustic and unstrained with all the little bits of caramelized vegetable mixed in.