Slow Roasted Lamb Shoulder

Slow Roasted Lamb Shoulder

This is a simple, traditional roast lamb dish that yields meat so delicate that it can be torn apart with two forks instead of a carving knife.

Of course Principal Dish

 British Cuisine: Lamb Shoulder Preparation Time: 10 minutes

 4 hours for cooking

 Ten minutes of rest

 Total Duration Ten minutes and four hours

 Servings Six portions


  1. 18–24 sprigs entire rosemary leaves
  2. One or two bulbs of garlic, split into cloves and skinned
  3. Three tablespoons of olive oil
  4. 1.5 to 2 kg of lamb shoulder, salted and ground just before using


  • Set an oven rack in the center position and preheat to the highest settings
  • Take a large roasting tin and put half the rosemary and half the garlic bulbs in it. Drizzle with 1 tbsp of the olive oil then, using your hands mix everything together so the herbs and garlic are coated in oil.
  • Using a sharp knife, cut a criss-cross pattern on the top, fatty side, of the lamb shoulder without cutting down into the meat.
  • Put the lamb on top of the rosemary and garlic already in the tin.
  • Season the lamb with salt and pepper then drizzle another tablespoon of olive oil over it. Using your fingers, rub the seasoning and oil into the lamb.
  • Strew the remaining rosemary and garlic over the lamb and drizzle with the final tablespoon of olive oil.
  • Tightly cover the roasting tin with foil and reduce the oven temperature to 160C Fan / 350F / Gas 4.
  • Half the garlic bulbs and half the rosemary should be placed in a big roasting tin. Drizzle with 1 tablespoon of the olive oil, then, using your hands, combine all the ingredients until the garlic and herbs are well covered.
  • Cut a crisscross pattern on the top, fatty side of the lamb shoulder using a sharp knife, being careful not to cut through the meat.
  • Place the lamb in the tin on top of the garlic and rosemary.
  • After adding salt and pepper to the lamb, cover it with an additional tablespoon of olive oil. Massage the oil and seasoning into the lamb with your fingertips.
  • Drizzle the last tablespoon of olive oil over the lamb and scatter the remaining rosemary and garlic on top.
  • Set the oven to 160C Fan / 350F / Gas 4, then cover the roasting tin tightly with foil.
  • Place the lamb in the oven and let it cook slowly for four hours. Check to see whether your shoulder is cooked after three hours if it is within the recommended weight range shown in the ingredient list.
  • When the lamb pulls easily from the joint and comes away cleanly without any meat stuck to it, it is ready.
  • Raising the oven temperature and returning the lamb, uncovered, until cooked to your preference will allow you to brown the outside of the meat a bit more (5-10 minutes).
  • After the meat is done, move it to a warm plate, cover it, and let it rest for at least ten minutes.
  • Shred the meat with two forks to serve.

Optional accompaniments

  1. Remove some of the fat released from the lamb while it’s cooking and use it to make crispy roast potatoes.

Prepare a gravy:

  •  Throw away the rosemary and place the garlic cloves aside while the lamb is resting.
  • Remove the majority of the fat and reserve for later usage, like roast potatoes.
  • mix in 1 tablespoon flour to the liquids and simmer for 1 to 2 minutes.
  • To create a smooth sauce, progressively add more lamb or chicken stock while stirring continuously. After 5 to 10 minutes, check the seasoning.
  • Squeeze the soft garlic clove contents into the sauce.liked and/or add redcurrant jelly, mint cut fine, or both.

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