Slow Roasted Lamb Shoulder Recipe

There are few culinary experiences as satisfying as carving into a beautifully roasted lamb shoulder. With its tender meat that effortlessly falls off the bone, deep savoury notes, and a herb-infused aroma that fills your kitchen, a slow-roasted lamb shoulder is more than just a meal — it’s a comforting ritual, perfect for weekend gatherings, special occasions, or whenever you’re craving something hearty and soul-warming.

This post will walk you through everything you need to know to perfect a slow-roasted lamb shoulder. From selecting the right cut to step-by-step instructions and tips for serving, you’ll soon be creating a lamb dish that’s unforgettable.

Why Choose Lamb Shoulder?

Lamb shoulder is one of the most flavourful cuts of lamb. It contains a good amount of connective tissue and fat, which means that, when cooked slowly at a low temperature, it becomes incredibly moist and tender. Unlike lamb leg, which is leaner and can dry out if overcooked, the shoulder is forgiving and yields melt-in-your-mouth results every time — especially with the right technique.

Ingredients

For a 1.5 kg lamb shoulder, you’ll need:

• 1.5 kg lamb shoulder, bone-in

• 3 tablespoons extra virgin olive oil

• Sea salt, to taste

• Coarse black pepper, to taste

• 2 large onions, thickly sliced

• 1 bulb of garlic, halved horizontally

• A few sprigs of fresh thyme

• 2 bay leaves

• A couple of sprigs of rosemary

• 500 ml good-quality chicken stock

Optional (for serving):

• Mashed potatoes or roasted vegetables

• Gravy or a herbed yogurt sauce

Preparation: The Perfect Build-Up

1. Seasoning the Lamb:
Begin by brushing the lamb shoulder with extra virgin olive oil. Generously season it all over — including the underside — with sea salt and coarsely ground black pepper. This isn’t just about taste; it helps to develop that deep, flavourful crust once the lamb starts roasting.

2. Creating the Aromatic Bed:
In your roasting tray, lay down a flavourful trivet of thickly sliced onions, halved garlic bulbs, fresh thyme, bay leaves, and rosemary. Drizzle a little olive oil over the top. This not only perfumes the lamb as it roasts but also infuses the pan juices, which can be turned into a stunning gravy later.

3. The Initial High-Heat Roast:
Preheat your oven to 200°C fan (220°C conventional). Place the seasoned lamb shoulder directly on top of the aromatic bed in the tray. Roast uncovered for 30 minutes. This step is crucial for caramelising the outside of the meat and developing flavour.

4. The Slow Roast:
After the initial 30 minutes, remove the tray from the oven. Carefully pour in 500 ml of chicken stock. Cover the tray tightly with foil, reduce the oven temperature to 160°C fan (180°C conventional), and return the lamb to the oven. Cook for 4 hours — without basting or opening the oven. This slow and low process allows the collagen in the meat to break down, resulting in soft, juicy lamb.

5. The Final Blast:
After 4 hours, remove the foil and cook for a final 30 minutes uncovered. This helps develop a beautifully golden crust. By now, the meat should be so tender you can pull it apart with a fork.

6. Resting the Meat:
Once cooked, remove the lamb from the oven and cover loosely with foil. Let it rest for at least 30 minutes before serving. This step allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavourful.

Adjusting for Larger Cuts

If you’re cooking a larger lamb shoulder, simply adjust the covered cooking time:

• 1.5–1.75 kg: Add 30 minutes (total 4.5 hours covered)

• 1.75–2 kg: Add 1 hour (total 5 hours covered)

• 2–2.5 kg: Add 1.5 hours (total 5.5 hours covered)

The uncovered roasting and resting times remain the same.

Can You Use Lamb Leg Instead?

Absolutely. Although lamb shoulder has more connective tissue and generally gives a better “pull-apart” result, you can use the same method for a leg of lamb. Just note that it may cook slightly faster, and you’ll want to keep a closer eye to prevent drying.

Serving Suggestions

This slow-roasted lamb shoulder is incredibly versatile. It pairs beautifully with:

• Creamy mashed potatoes: Perfect for soaking up the pan juices.

• Roasted root vegetables: Think carrots, parsnips, and sweet potatoes.

• Steamed greens: Broccoli, green beans, or sautéed spinach balance out the richness of the lamb.

• Flatbreads and herbed yogurt: For a more Middle Eastern twist, shred the lamb into flatbreads with yogurt, pickled onions, and fresh herbs.

Turning the Pan Juices into Gravy

Don’t waste those glorious juices in the roasting tray. Skim off any excess fat, then strain the liquid into a saucepan. Bring it to a simmer and reduce slightly to intensify the flavour. If desired, thicken with a touch of flour or cornstarch mixed with water.

Make-Ahead and Leftovers

One of the best things about this dish is that it tastes just as good the next day — if not better. You can make the lamb a day ahead and reheat it gently covered with foil in the oven. Leftovers are excellent in sandwiches, tacos, or stirred through pasta with some roasted vegetables.

Final Thoughts

Slow-roasting a lamb shoulder isn’t just about following a recipe — it’s about creating a meal that brings people together. There’s something deeply satisfying about preparing food that takes time, patience, and care. The reward? A showstopping centrepiece that’s rich in flavour, beautifully tender, and impossible to forget.

Whether you’re planning a Sunday roast, a celebratory dinner, or just a comforting meal for the week, this slow-roasted lamb shoulder is guaranteed to impress. With its simple ingredients and foolproof method, it’s a dish that brings warmth, flavour, and joy to any table.

Slow Roasted Lamb Shoulder Recipe

Discover the ultimate slow roasted lamb shoulder recipe, tender, juicy, and packed with flavor. Perfect for Sunday roasts or special dinners.

Type: Main Course

Cuisine: Mediterranean / Modern European

Keywords: Slow-roasted lamb, lamb shoulder recipe, Sunday roast, fall-off-the-bone lamb, holiday roast

Recipe Yield: Serves 6

Calories: Approximately 450–500 kcal per serving (varies based on portion size and sides)

Preparation Time: 15 minutes

Cooking Time: 5 hours (for 1.5kg shoulder, including initial roast, covered cooking, and final roast)

Total Time: 5 hours 45 minutes (including 30-minute resting time)

Recipe Ingredients:

• 1.5kg lamb shoulder (bone-in)
• Extra virgin olive oil (for brushing)
• Sea salt (to taste)
• Coarse black pepper (to taste)
• 2 large onions (sliced thickly)
• 1 bulb garlic (halved crosswise)
• 4–5 sprigs fresh thyme
• 2 bay leaves
• 2–3 sprigs rosemary
• 500ml chicken stock