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A Slow-cooked lamb shoulder with some of the meat pulled apart on a timber chopping board.

Slow-Cooked Lamb Shoulder

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  • Author: Emma Lee
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Slow cook
  • Cuisine: French

Description

So here’s my really easy slow-cooked lamb shoulder. It’s a handful of simple ingredients and flavors, roasted at a lower temperature in the oven for a few hours until it’s melt-in-your-mouth tender!


Ingredients

Scale
  • 1 whole bulb of garlic, sliced in half horizontally + 3 cloves
  • 2 brown onions, cut in half
  • 2.4kg approx. lamb shoulder (bone-in)
  • 2 tsp herbs de Provence
  • 2 tbsp sea salt flakes
  • 1/4 tsp freshly ground black pepper
  • 2 + 1 tbsp olive oil
  • 5 sprigs rosemary approx, 10cm long
  • 375ml cups water
  • 1 cup white wine

Instructions

  1. Preheat the oven to 220 degrees C.
  2. Add the bulb of garlic cut in half horizontally, and onion halves to the roasting pan. 
  3. Place the lamb shoulder on a chopping board, meaty, side up.
  4. In a small bowl, combine the herbs de Provence, sea salt flakes, and black pepper. Rub the whole lamb shoulder all over with olive oil and then the sea salt rub.
  5. Using a small, sharp, paring knife, make 6-ish incisions approx. 1-2cm deep over the top of the roast. In each incision, push in a garlic clove slice and a 3cm sprig of rosemary. Place the lamb shoulder on top of the garlic and onions.
  6. Add the water and wine to the base of the pan, along with the remaining rosemary sprigs.
  7. Drizzle the roast with the remaining tablespoon of olive oil.
  8. Cover with a lid or double layer of foil. Pop the lamb roast into the oven and reduce the temperature to 170 degrees. Cook for 4 hours or until the meat can be pulled apart with two forks
  9. Remove from the oven and take the lid (or foil) off the pan. Increase the oven temperature to 200 degrees C and pop everything back into the oven for another 30 minutes. Remove from the oven and let the meat rest before serving.

Notes

This recipe is based on a 2.4kg lamb shoulder. I’ve also cooked this slow roast lamb shoulder with smaller pieces of meat depending on availability. A 1.5 kg shoulder will need a shorter cooking time (approx, 3 hours), while anything bigger than 2.4kg, may require a little longer. My advice is if you are unsure, check your lamb shoulder roast at 3 hours. Put a fork in it to see if the meat gives way, or if it resists, it simply needs more cooking time. so pop the lid back on and pop it back into the oven for another hour. The best part of this recipe is providing you keep an eye on your roast lamb, it’s very hard to overcook it!

Nutrition

  • Serving Size:
  • Calories: 831
  • Sugar: 1.9 g
  • Sodium: 1939.4 mg
  • Fat: 60.6 g
  • Carbohydrates: 10.9 g
  • Protein: 52.9 g
  • Cholesterol: 213 mg