Slow Roasted Lamb Shoulder (Printable version)

Succulent lamb shoulder slow-roasted with garlic, rosemary, and olive oil for tender, flavorful results.

# What You'll Need:

→ Lamb

01 - 1 bone-in lamb shoulder (4.5 pounds)

→ Marinade

02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh rosemary, chopped
04 - 2 teaspoons sea salt
05 - 1 teaspoon freshly ground black pepper
06 - 2 tablespoons olive oil
07 - 1 lemon, zested and juiced

→ Vegetables

08 - 2 large onions, thickly sliced
09 - 3 carrots, peeled and cut into large chunks
10 - 2 celery stalks, cut into large chunks

→ Liquids

11 - 1 cup dry white wine
12 - 1 cup chicken or lamb stock

# Directions:

01 - Preheat the oven to 320°F.
02 - In a small bowl, combine minced garlic, chopped rosemary, sea salt, black pepper, olive oil, lemon zest, and lemon juice until paste forms.
03 - Pat the lamb shoulder dry and thoroughly rub the marinade all over the surface.
04 - Place sliced onions, carrots, and celery in a large roasting pan, creating a bed for the lamb.
05 - Set the lamb shoulder atop the vegetables in the roasting pan.
06 - Pour white wine and stock around the lamb, avoiding pouring directly over it.
07 - Cover the roasting pan tightly with foil or a lid and roast in the oven at 320°F for 3 hours.
08 - Remove the cover, increase the oven temperature to 400°F, and roast uncovered for an additional 30 minutes to brown the lamb.
09 - Let the lamb rest for 15 minutes before carving. Serve alongside the roasted vegetables and pan juices.

# Expert advice:

01 -
  • The meat falls apart at the gentlest touch of your fork—no knife needed, just pure tender luxury that makes you feel like you're serving something restaurant-quality from your own kitchen.
  • Your house will smell like an Italian countryside villa for hours, and honestly, that alone is worth making this dish.
  • It's naturally gluten-free and feeds a crowd, which means you can confidently cook for almost anyone without stress or special modifications.
02 -
  • Do not skip the resting step—those 15 minutes are when the lamb goes from good to transcendent, as the muscle fibers relax and reabsorb all those beautiful juices you've been coaxing out for hours.
  • If you have time, marinate the lamb overnight in the herb paste. I discovered this by accident when I prepped a dinner the night before, and the flavor penetration was so much deeper. It's now my secret weapon.
03 -
  • Pat your lamb completely dry before seasoning—damp meat won't brown properly, and browning is how you build flavor depth that can't happen any other way.
  • The vegetables under the lamb aren't a mistake; they're an insurance policy against burned pan drippings and they become the foundation of your sauce, so resist the urge to skip them.

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