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Slow Roasted Lamb Shoulder

Indulge in the rich flavours of my Succulent Slow-Roasted Lamb Shoulder. This fool-proof recipe requires minimal effort, promising a tender and flavourful dish that practically falls off the bone. With a perfect blend of rosemary, dried oregano, and whole garlic, this golden and juicy lamb roast is a culinary delight. The secret lies in a slow roast at 160 degrees Celsius for about 4 hours, creating a mouthwatering masterpiece that will leave your kitchen smelling heavenly.

Serve with roast potatoes and asparagus for a complete feast. Try this recipe for an unforgettable family dinner experience that's both effortless and irresistibly delicious!

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Prep Time 30

Cook Time 4 30

Total Time 5

Servings: 6 people

Course: Main Course

Cuisine: Mediterranean

Ingredients Method Video Notes

Ingredients

1 Lamb shoulder (roughly 2 to 2.5 kg)
Rosemary
Dried oregano
Whole bulb of garlic
Vegetable oil (or olive/canola oil)
Salt
Pepper

Method

Preparation:

Score the top of the lamb shoulder with a sharp knife, cutting through the skin on the top layer.
Drizzle a bit of oil (rapeseed, canola, or vegetable oil) over the scored lamb.Season with salt and pepper.

Flavouring the Lamb:

Use a whole bulb of garlic without peeling, and throw it into a roasting tin.Add a few sprigs of rosemary to the roasting tin.
Sprinkle dried oregano on the lamb shoulder.
Place the lamb shoulder on top of the rosemary and garlic in the roasting tin.Scatter the remaining rosemary and garlic on top of the lamb.
Cover the roasting dish with parchment paper and foil, ensuring a tight seal.

Cooking:

Preheat the oven to 240 degrees Celsius.
Once the lamb is in the oven, reduce the temperature to 160 degrees Celsius.Roast for approximately 4 to 5 hours.

Video

Notes

After about 4:30 hours, check the lamb; it should be soft, tender, and cooked through.
Transfer the lamb to a board and let it rest for about 10 minutes.

Serving:

Serve the lamb with roast potatoes, asparagus and olives, or any side dish of choice.