Slow Cooked Lamb Shoulder (Printable Format)

Tender lamb infused with garlic and herbs, slow-cooked to perfection for a rich main dish.

# What You Need:

→ Lamb

01 - 4.5 lb bone-in lamb shoulder
02 - 2 tbsp olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Aromatics

05 - 8 garlic cloves, peeled and halved
06 - 2 large onions, sliced
07 - 4 sprigs fresh rosemary
08 - 4 sprigs fresh thyme
09 - 2 bay leaves

→ Liquids

10 - 1 cup dry white wine
11 - 1 cup low-sodium chicken or beef stock

→ Vegetables (optional for serving)

12 - 4 large carrots, cut into chunks
13 - 3 parsnips, cut into chunks
14 - 2.2 lb baby potatoes, halved

# How-To Steps:

01 - Preheat oven to 320°F.
02 - Pat lamb shoulder dry and rub evenly with olive oil, salt, and pepper.
03 - Make small incisions all over the lamb and insert halved garlic cloves into each slit.
04 - Place sliced onions in a large roasting pan and set lamb on top. Scatter rosemary, thyme, and bay leaves around.
05 - Pour white wine and stock around the lamb without pouring over it.
06 - Cover the pan tightly with foil or lid and roast in oven for 2 hours.
07 - After 2 hours, nestle carrots, parsnips, and potatoes around the lamb, then cover and continue roasting for another 2 hours.
08 - Remove cover, increase oven temperature to 400°F, and roast uncovered for 30 minutes to brown the lamb.
09 - Transfer lamb to a platter and let rest for 15 minutes.
10 - Skim excess fat from pan juices, serve lamb with vegetables and pan sauce.

# Expert Suggestions:

01 -
  • The lamb becomes so tender you can pull it apart with a spoon, no carving skills needed.
  • Your kitchen will smell like a Mediterranean hillside, and your guests will ask what youre hiding before they even sit down.
  • Most of the time is hands-off, leaving you free to clean up, set the table, or pour yourself a glass of wine.
02 -
  • Do not skip the resting time, it lets the juices redistribute so every bite stays moist.
  • If the pan looks dry at any point, add a splash more stock or water to prevent burning.
  • Use a roasting pan large enough to fit the vegetables comfortably, overcrowding steams them instead of roasting.
03 -
  • Let the lamb come to room temperature before roasting for more even cooking.
  • If you want a thicker sauce, remove the lamb and vegetables, then simmer the pan juices on the stovetop until reduced and glossy.
  • A sprinkle of fresh parsley or mint over the finished dish adds brightness and color.

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