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Slow Roast Lamb Shoulder

Tender and flavorful, this Slow Roast Lamb Shoulder is the perfect centerpiece for family gatherings, featuring a crispy exterior and succulent, melt-in-your-mouth meat.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece lamb shoulder (about 4-5 pounds)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 1 cup chicken or beef broth
Vegetables
  • 1 large onion, quartered
  • 4 pieces carrots, chopped
  • 3 pieces potatoes, chopped

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Wash the lamb shoulder and pat it dry. Place it in a large roasting pan.
  3. In a bowl, mix the minced garlic, rosemary, thyme, olive oil, salt, and pepper. Rub this aromatic mixture all over the lamb, ensuring it’s evenly coated.
  4. Place the quartered onion, chopped carrots, and potatoes around the lamb in the roasting pan.
  5. Pour the chicken or beef broth into the pan, making sure it’s evenly distributed around the lamb.
Roasting
  1. Cover the roasting pan tightly with aluminum foil and place it in the preheated oven. Roast for about 3.5 to 4 hours or until the lamb is tender and easily pulls apart with a fork.
  2. For a crispy finish, increase the oven temperature to 400°F (204°C) during the last 15-20 minutes of cooking.
Serving
  1. Once done, let the lamb rest for about 15-20 minutes before serving. Carve and serve alongside the roasted vegetables.

Notes

Ensure to cook at low temperature for best results. For substitutions, if you’re out of rosemary or thyme, you can use oregano or marjoram. Refrigerate leftovers for up to 3-4 days, or freeze for up to 3 months.