The Best Ever Slow roasted lamb shoulder

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This recipe for deliciously tender slow roasted lamb shoulder is a fail-safe crowd pleaser. A one-pot wonder and It’s ridiculously easy to achieve succulent, melt in your mouth lamb. Great for your Sunday roast or as the base for your lamb souvlaki.

I love a good lamb roast and what’s even better is slow roasted lamb thats just effortlessly falling apart.

I am from an Italian background and I have to agree Greeks know lamb so this recipe comes from a Greek friend who really knows her lamb. Over the years I added leek to the recipe to give it a wonderful sweetness and thyme because if you have ever smelt the aromas of lamb + thyme cooking in your oven you will know what I am talking about.

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I love using this recipe when we have friends over because Its the perfect base for lamb souvlaki. Add in homemade flatbread , a zesty Greek salad and some incredibly creamy tzatziki and you, my friend are in for a real treat!

I’m talking the ultimate crowd pleaser!

Which cut of lamb is best for slow roasting

The leg and shoulder are both favourites for roasting. Both these parts of the animal work hard so the meat is full of flavour.

I like to use the shoulder cut, particularly when I am slow cooking lamb as it carries a little more fat which results in beautiful tender and succulent lamb.

Bone in versus boneless

for this recipe I have used boneless but you can also use lamb shoulder with the bone in.

Cooking times would vary in that bone in would take slightly less time to cook.

You will also have to adjust the size of your lamb as keeping in mind the weight does include the bone.

Leaving the bone in while cooking does provide extra flavour from the bone and it is easier to tell when the meat is ready as it literally does fall off the bone.

both ways will result in tender, juicy lamb.

What your going to need for slow roasted lamb shoulder

• Lamb shoulder (boneless)
• Olive oil
• Onion
• Leek, for a beautiful sweetness
• Garlic
• White wine
• Chicken stock, I use Massel
• Star anise with an intense liquorice aromatic it brings great flavour to the lamb.
• Fresh rosemary (can also used dried)
• Fresh thyme (can also use dried)

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How to cook slow roasted lamb shoulder

Start by season the lamb generously all over with salt and freshly cracked pepper. Rub it into the lamb.

Heat oil in a large, flameproof casserole dish on medium-high heat. Sear the lamb until browned all over then set aside. 

In the same casserole dish add onion, leek and garlic and cook for a few minutes until softened. Add the wine and cook until reduced by half before adding the stock, star anise and fresh herbs. 

Return the lamb to the casserole dish, cover with a lid and transfer to the oven for 2 ½ to 3 hours or until tender and falling apart when pulled at with a fork. 

Remove from oven and set aside to rest for 10 minutes.

Sides to serve with your slow roasted lamb shoulder

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So take your Sunday roast to a new level with this amazing slow roasted lamb shoulder. It may take a little but longer but the reward is definitely worth every minute.

Enjoy!

MFM

Tools to make the job easier

Le Creuset Cast Iron Casserole Dish

Kitchen Tongs

Robert Welch Signature cooks knife

You may also enjoy these recipes

• Lamb Koftas
• Succulent roast pork with crispy crackling
• Creamy tzatziki
• Zesty Greek salad
• Shredded beef tacos

This website may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full Disclaimer.

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