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There's something undeniably special about a slow-roasted lamb shoulder. This dish has earned its place at the center of festive gatherings and family feasts, and for good reason. With its rich flavors and melt-in-your-mouth tenderness, slow-roasted lamb is a culinary delight that appeals to meat lovers and home cooks alike. The process of slow-roasting not only elevates the flavor profile of the lamb but also ensures that the meat remains juicy and succulent, making it an ideal choice for special occasions or cozy Sunday dinners.

Tender Slow-Roasted Lamb Shoulder

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Ingredients
  

1 (4-5 lb) lamb shoulder, bone-in

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon salt

1 tablespoon black pepper

2 tablespoons olive oil

1 cup vegetable broth

1 large onion, quartered

2 carrots, chopped

2 sticks celery, chopped

Zest of 1 lemon

2 tablespoons honey

1 cup red wine (optional)

Instructions
 

Prepare the Lamb: Preheat your oven to 300°F (150°C). Pat the lamb shoulder dry with paper towels. In a small bowl, combine minced garlic, rosemary, thyme, salt, and black pepper. Rub this mixture all over the lamb shoulder, ensuring it’s well-coated.

    Sear the Lamb: In a large skillet, heat olive oil over medium-high heat. When hot, add the lamb shoulder and sear on all sides until browned, about 4-5 minutes per side. This step enhances the flavor but is optional if you’re looking for a simpler recipe.

      Prepare the Veggies: In a large roasting pan, scatter the quartered onions, chopped carrots, and celery. Pour in the vegetable broth and add the lemon zest and honey. If using, pour in the red wine for extra depth of flavor.

        Roast the Lamb: Carefully place the seared lamb shoulder on top of the vegetables in the roasting pan. Cover the pan tightly with aluminum foil. Roast in the preheated oven for about 4-5 hours or until the meat is fork-tender.

          Baste and Finish: Halfway through the cooking time, remove the foil and baste the lamb with the pan juices. Return to the oven, uncovered, for the remaining roasting time to develop a beautiful crust.

            Rest and Serve: Once done, remove the lamb from the oven and let it rest for 20-30 minutes under loosely tented foil. Serve with the roasted vegetables and a drizzle of the pan juices for added flavor.

              Prep Time: 20 minutes | Total Time: 5 hours | Servings: 6-8