This Slow Roasted Lamb Shoulder takes 4 hours to cook. Don’t be turned off by this because it only takes 5 minutes to prep. The rest of the time the oven is doing all the work for you. All you have to do is pop a few ingredients in the roasting tray, cover it with foil and Voila! A delicious fall-apart, succulent lamb shoulder can be the centrepiece of your dining table. This requires very little hands-on effort from you!
So grab yourself a good book for the afternoon and let the incredible aromas from this slow roasted lamb waft through your house as you wait patiently for it to do it’s magic. As it cooks, the tantalizing smells will fill your home, teasing your senses and building anticipation for the feast to come.
There’s something truly magical about the art of slow cookingāa process that transforms humble ingredients into a big bold flavours and aromas. Picture this: a succulent lamb shoulder, patiently cooked to tender perfection, its rich juices melding with the aromatic blend of fresh rosemary, pungent garlic, and zesty lemon. The flavours intertwine and develop over time, creating a dish that’s both comforting and elegant, perfect for gatherings or a special family dinner.
Embracing the Slow Roasting Technique
The key to this dish lies in its simplicity, slow roasting allows the lamb to tenderize gradually, ensuring each bite is melt-in-your-mouth. The flavours deepen as they infuse into the meat, creating a harmony that is simply irresistible.
Ingredients:
- Lamb Shoulder: Opt for a quality cut, preferably bone-in, for maximum flavour.
- Fresh Rosemary: Fragrant and earthy, this herb brings a delightful aroma to the dish.
- Garlic Cloves: Use plenty for that robust, garlicky goodness.
- Lemon: Bright and tangy, these add a refreshing twist to the lamb.
- Olive Oil: A drizzle to enhance the flavours and aid in roasting.
- Salt and Pepper: To season and elevate the taste.
Suggested Sides:
This lamb pairs beautifully with
Green Bean, Goat Cheese and Walnut Salad
or
The Joy of Slow Cooking
The beauty of slow-roasted lamb shoulder with rosemary, garlic, and lemon isn’t merely in its taste but in the experience it brings.āSo, the next time you crave a dish that embodies simplicity, and unadulterated flavour, let this slow-roasted lamb shoulder recipe take center stage. Whether for a special occasion or a comforting family meal, this dish embodies the essence of slow cooking and the joy of gathering around good food.
Happy Cooking!
Slow Roast Lamb Shoulder with Rosemary, Garlic and Lemon
Equipment
- 1 roasting tray
Ingredients
- 1 lemon sliced into rounds
- 1 bulb garlic broken into cloves
- 8 sprigs rosemary
- 1 lamb shoulder
- salt and pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to as high as it will go.
- In a roasting tray place half the lemon slices, half the rosemary and half the garlic (this will create a bed for the lamb to rest on).
- Place the lamb shoulder on top and massage lamb all over with olive oil, salt and pepper.
- Place the rest of the lemon slices, rosemary and garlic on top of the lamb and cover tightly with foil.
- Place the lamb into the oven (fan forced) and immediately turn the temperature down to 160 ā.
- Roast in the oven for 3Ā½ hours.
- After 3Ā½ is up, remove foil from the lamb and turn the temperature up to 190ā. Roast uncovered for 30 minutes.
- Using tongs carefully remove lamb shoulder to a platter and cover loosely with foil to rest while you prepare the pan juice sauce.
- Strain pan juices from the roasting tray through a sieve into a saucepan. Whisk over low heat until emulsified.
- Remove foil from the lamb, pour over the pan juice sauce and serve.
Video
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This is such a beautiful meal and simple too š