Tender Slow-Roasted Lamb Shoulder (Print-Friendly Format)
Tender lamb shoulder slow-roasted with rosemary and garlic for flavor-packed, juicy results at any gathering.
# Ingredients You’ll Need:
→ Lamb Shoulder
01 -
2–2.25 kg bone-in lamb shoulder
→ Marinade
02 -
3–4 sprigs fresh rosemary, finely minced
03 -
4–6 cloves garlic, finely chopped
04 -
60 ml extra virgin olive oil
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
→ For Roasting
07 -
240 ml water or low-sodium lamb or beef broth
# How to Make It:
01 -
In a bowl, combine the minced rosemary, chopped garlic, olive oil, kosher salt, and freshly ground black pepper until well blended.
02 -
Rub the marinade thoroughly over the entire surface of the lamb shoulder. Place in a dish, cover, and refrigerate for at least 4 hours or overnight for optimal flavor infusion.
03 -
Preheat oven to 150°C. Transfer the lamb to a large roasting pan and pour water or broth into the pan around the meat.
04 -
Cover the roasting pan tightly with foil or a lid and roast for approximately 4 hours, or until the meat yields easily to a fork.
05 -
Uncover the lamb, brush with any remaining marinade, increase oven temperature to 190°C, and continue roasting for 1 hour until the surface is golden and caramelized.
06 -
Remove the lamb from the oven and let it rest for 15–20 minutes before carving. Serve with desired accompaniments.
# Extra Tips:
01 -
For enhanced flavor, substitute part of the water or broth with dry red wine during roasting.
02 -
Herbs such as thyme or oregano can be added for a different aromatic profile.