Incredible Slow Roasted Shoulder of Lamb
Succulent, melt-in-your-mouth tender, and packed with aromatic flavors, this Incredible Slow Roasted Shoulder of Lamb is the ultimate showstopper for family dinners or special occasions. Infused with garlic and fresh rosemary tucked into every crevice, this bone-in lamb shoulder roasts low and slow over a bed of vibrant carrots, sweet onions, and zesty lemon slices. A touch of olive oil, sea salt, and black pepper enhances the lamb's rich flavor, while chicken stock keeps it irresistibly moist as it cooks to perfection. The long roasting time creates a golden, crispy crust while ensuring the meat is so tender it falls off the bone. Serve with the roasted vegetables and pan juices for an unforgettable feast. Perfect for lamb lovers, this recipe is simple to prepare yet delivers restaurant-quality results every time.
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Recipe Information
Ingredients
- 2.5 kg lamb shoulder (bone-in)
- 8 pieces garlic cloves, peeled and sliced
- 6 pieces fresh rosemary sprigs
- 1 piece lemon, sliced into rounds
- 3 tbsp olive oil
- 2 tsp sea salt
- 1 tsp ground black pepper
- 250 ml chicken stock or water
- 3 pieces carrots, peeled and chopped
- 2 pieces onions, peeled and quartered
Instructions
Preheat your oven to 150°C (300°F).
Using a small sharp knife, cut deep slits all over the lamb shoulder. Push a slice of garlic and a small piece of rosemary sprig into each slit.
Rub the lamb shoulder all over with olive oil, sea salt, and ground black pepper to season it generously.
Lay the sliced lemon rounds in the base of a large roasting pan or baking dish. Add the chopped carrots and quartered onions around the edges.
Place the seasoned lamb shoulder on top of the lemon slices in the pan.
Pour the chicken stock or water into the pan to keep the lamb moist during cooking.
Cover the roasting pan tightly with aluminum foil and place it in the preheated oven.
Roast for 4.5-5 hours, basting the lamb with the pan juices every hour. If the pan dries out, add a splash more chicken stock.
Remove the foil during the final 30 minutes of cooking to allow the lamb to develop a golden, crispy crust.
Once the lamb is tender and falling off the bone, remove it from the oven and let it rest, covered loosely with foil, for 15 minutes before carving.
Serve the slow-roasted lamb shoulder with the roasted carrots, onions, and pan juices spooned over. Enjoy!
Nutrition Facts
Calories |
6886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 543.4 g | 697% | |
| Saturated Fat | 206.8 g | 1034% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1875 mg | 625% | |
| Sodium | 7437 mg | 323% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 21.8 g | ||
| Protein | 458.7 g | 917% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 48.8 mg | 271% | |
| Potassium | 7432 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
