Slow Roasted Shoulder of Lamb

Roast lamb shoulder with a herb rub, next to roast potatoes.

4.40 from 23 votes

Slow Roasted Shoulder of Lamb

Deliciously soft and tender, this pull apart Slow Roasted Shoulder of Lamb is baked in the oven low and slow with a herb coating with rosemary, mint, garlic and lemon. Totally delicious for a Sunday lunch, Easter celebration or anytime!

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

2 kg Lamb shoulder (bone in) This weight doesn't need to be exact, just thereabouts

For the rub:

30 g Fresh mint Removed from the stalks, leaves only
30 g Fresh rosemary Removed from the stalks, leaves only
30 g Fresh parsley
4 Garlic cloves Peeled
2 Lemons
Sea salt and freshly ground black pepper
4 tbsp Olive oil

To garnish:

10 g Fresh mint

Metric - Imperial

Instructions

Pre-heat the oven to 140℃/280F fan, 160℃/320F Gas Mark 3.
Blitz together the mint, rosemary, garlic, lemon zest, salt and pepper and olive oil.
Add more olive oil if needed to make a smooth paste.
Use a sharp knife to carefully make slits crossways, then add the rub liberally all over the lamb shoulder in a lidded casserole dish.
Put the lid on and cook for about 4 hours, until the meat pulls apart with a spoon.

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Notes

Lamb shoulder: This should have the bone in. For this recipe we’re using a 2kg cut. This weight doesn't need to be exact, just thereabouts. You can get this from the butcher or supermarket

Side dish suggestions: Roast Potatoes, Yorkshire Puddings, Carrots and Parsnips, Cauliflower Cheese, green leafy vegetables

To make the rub: Blitzing it up in a processor is the quickest and easiest method. I use my beloved Mini Food Chopper for this job

Crisp up the edges: If the lamb crust isn't crispy enough at the end of cooking, turn the oven up to 220℃/425F remove the lid and cook for the last 20 minutes at that high temperature to crisp it

Use the juices in your gravy: Allow your meat juices to separate, then drain off the fat and use the remaining goodness from the lamb in your gravy (try my simple onion gravy for this dish)

Nutrition