Slow Roasted Lamb Shoulder (Print version)

Succulent lamb shoulder slow-cooked with fresh herbs and vegetables, tender and full of flavor.

# Ingredient List:

→ Meat

01 - 5.5 lbs bone-in lamb shoulder

→ 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 - Preheat the oven to 320°F.
02 - Pat the lamb shoulder dry and make small incisions all over the meat; insert garlic halves into these incisions.
03 - Combine rosemary, thyme, oregano, lemon zest, salt, pepper, and smoked paprika; rub evenly over the lamb, pressing the mixture into the incisions.
04 - Heat olive oil in a large roasting pan over medium-high heat and sear the lamb on all sides until golden brown, about 5 to 7 minutes; remove and set aside.
05 - Scatter onions, carrots, and celery in the bottom of the roasting pan, then place the lamb shoulder on top.
06 - Pour wine and stock around (not over) the lamb; cover tightly with foil or a lid.
07 - Roast for 3.5 to 4 hours, basting once or twice, until the meat is extremely tender and pulls away from the bone.
08 - Uncover and roast for the final 30 minutes to develop a browned crust.
09 - Rest the lamb, tented with foil, for 15 minutes before carving. Serve with the roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The kitchen fills with an aroma so intoxicating it becomes the entire event before anyone takes a bite.
  • Four hours of hands-off cooking means you can actually spend time with your guests instead of sweating over the stove.
  • Leftover lamb is somehow even better, transforming into sandwiches and grain bowls for days.
02 -
  • Don't skip drying the lamb or the searing step—those few extra minutes of browning create a flavor foundation that four hours of roasting can't replicate.
  • If your pan juices look thin at the end, strain them into a saucepan and reduce over medium-high heat for a few minutes until they deepen and concentrate into something spoon-worthy.
03 -
  • Marinating overnight is worth the planning—it gives the herbs time to penetrate the meat, making the herb crust taste like it goes all the way through.
  • The best pan sauce is made by deglazing the roasting pan with a splash of wine after you remove the lamb, scraping the browned bits from the bottom—that's pure flavor.

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