Description
Tender and flavorful, this Slow Roasted Lamb Shoulder is cooked low and slow until the meat falls off the bone. Infused with garlic, rosemary, and a touch of olive oil, this dish offers a rich, melt-in-your-mouth experience that’s perfect for special occasions.
Ingredients
For the Slow Roasted Lamb Shoulder:
- 1 (4-5 lb) bone-in lamb shoulder
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 cup dry white wine (or chicken broth)
- 1 cup low-sodium vegetable or chicken broth
Instructions
Start by trimming any excess fat from the lamb shoulder. You want to leave a thin layer of fat, as it will help keep the meat moist during cooking. Pat the lamb dry with paper towels to ensure the seasoning will adhere properly.
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, lemon zest, kosher salt, black pepper, paprika, and ground cumin. Stir the mixture until well combined. The fresh herbs and spices will create a flavorful rub that penetrates the meat as it roasts.
Rub the herb and garlic mixture all over the lamb shoulder, ensuring that it’s evenly coated. Massage the seasoning into the meat, covering both sides and the ends. For an extra layer of flavor, you can make small incisions in the lamb with a sharp knife and stuff the herb mixture into these slits.
Preheat your oven to 325°F (165°C). This low and slow temperature will allow the lamb to cook gently, resulting in a tender and juicy roast.
Place the lamb shoulder fat-side up on a rack in the roasting pan. Pour the dry white wine (or chicken broth) and vegetable or chicken broth into the bottom of the pan. This liquid will help keep the lamb moist while roasting and create a flavorful base for a pan sauce later.
Cover the roasting pan loosely with aluminum foil to keep moisture in. Roast the lamb for about 3 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare, or 160°F (71°C) for medium. Baste the lamb occasionally with the pan juices to ensure it stays moist and flavorful.
After 3 hours, remove the foil and continue roasting the lamb for an additional 1-1.5 hours, or until the lamb reaches the desired level of doneness and the exterior is golden brown and crispy. You can check the lamb’s internal temperature with a meat thermometer to ensure accuracy.
Once the lamb is done roasting, remove it from the oven and let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring that it stays juicy and tender.
After resting, use a sharp carving knife to slice the lamb shoulder against the grain. Serve the lamb with the pan juices or make a quick sauce with the roasting drippings. The lamb should be tender and easy to shred, with a rich flavor from the garlic and herbs.
- Prep Time: 15 minutes
- Cook Time: 5 hours
Nutrition
- Calories: 350-400 kcal
- Fat: 24-28g
- Carbohydrates: 5-8g
- Protein: 30-35g