Here’s a comforting, classic lamb dish that’s hard to get wrong and always feels a bit special: Slow-Roasted Garlic & Rosemary Lamb Shoulder. It’s forgiving, deeply flavorful, and perfect for a relaxed meal.
Lamb Shoulder
Stage
Prep
Cooking
Resting
Total Prep
Time
15-20 mins
3.5 - 4Hrs
15 - 20 Minutes
~4.5 Hours
Ingredients
Item
Lamb Shoulder
Garlic cloves
Fresh rosemary
Olive Oil
Salt
Black pepper
Onion
Carrots
Quantity
1.5-2 kg
6-8, sliced
3-4 sprigs
2 tbsp
1-2 tsp
1 tsp
1 large, sliced
2-3, chopped
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Step-by-step
1
Preheat your oven to 160°C (140°C fan). Take the lamb out of the fridge 30 minutes before cooking so it can come to room temperature.
2
Prepare the lamb: Using a small knife, make little slits all over the meat. Tuck slices of garlic and small sprigs of rosemary into each slit.
3
Season generously: Rub the lamb all over with olive oil, salt, pepper, and lemon zest if using. Don’t be shy here—this builds the flavour.
4
Build a base: In a roasting tray, scatter the onion, carrots, and potatoes. These will soak up all those lovely juices.
5
Place the lamb on top of the vegetables. Pour the stock into the tray (not over the lamb—around it).
6
Cover and roast: Cover the tray tightly with foil and place in the oven. Cook for 3 hours.
7
Uncover and finish: Remove the foil, increase heat to 200°C, and roast for another 30–45 minutes until the top is golden and slightly crisp.
8
Rest the meat: Take the lamb out and let it rest for 15–20 minutes. This keeps it juicy and tender.
9
Serve: Pull apart with forks (it should be beautifully tender) and serve with the roasted vegetables and pan juices.
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