Slow Cooked Lamb Shoulder (Falling Off the Bone) - I love a Roast Lamb Shoulder and it is pretty simple to make. What's not to love? Delicious, tender, juicy, moist, falling off the bone meat that is infused with Herbs and Garlic. If you prefer a roast leg of Lamb, why not try The MOST tender Leg of Lamb.
One of my favourite Sunday roasts is Lamb Shoulder.
It is more tender and delicious than even a leg. The recipe for this and most roasts is very hands off, leaving you to enjoy your weekend unflustered. If you love a proper Sunday roast, this Slow Cooked Lamb Shoulder is unbeatable. Juicy, tender, infused with garlic, harissa and warm spices, and so soft it falls off the bone. Minimal effort, maximum flavour.
Why Lamb Shoulder Is the Best Sunday Roast
Lamb shoulder is made for slow cooking. The natural fat keeps it moist while the meat absorbs every flavour from the marinade. It's forgiving, rich, and perfect for feeding a crowd.
I always serve shoulder of lamb with homemade yorkshire's and roast potatoes.
The best Sunday Roast
When I first started making roasts which was almost 20 years ago..(OMG how old am i?), I would always use a leg of lamb but I prefer a shoulder because the meat is so tender.
The reason I mentioned how long it has been is because in those days, I really didn't have much of a clue about cooking but could make a roast easily because it is so easy to make a good roast dinner.
This is a meal, I used to make with my mum, so i always think of her when i am making it. Before i was married, Sunday used to be family day and we would all gather at my mums to eat.
Needles to say, i really miss it and get jealous when I think about it every week!
As the number of family members (Kids) have increased, the house has gotten busier and busier and now it is oh so loud and crowded on a Sunday. You have to scream to be heard!
Ingredients
2kg Lamb Shoulder - Bone-in for maximum flavour and tenderness. Make sure it is out of the fridge for an hour before hand and at room temperature.
Olive Oil - Helps the marinade coat the lamb evenly. You can use extra-virgin olive oil or standard.
Chicken Stock - Keeps the lamb moist during long cooking.
Garlic Bulb (halved) and Onion - The Shoulder rests on this and it roasts into sweet, mellow softness. Forms the base of the roasting juices
Garlic Clove - for deep flavour I add a few.
Harissa Paste - Adds warmth, depth and gentle heat
Pomegranate Molasses - Sweet, tangy and rich
Honey - Balances spice and acidity
Oregano - Earthy and aromatic
Pul Biber (Aleppo Pepper) - Mild heat with a fruity note
Salt & Black Pepper - Essential seasoning
Lemon Juice - Brightens and cuts through richness
Balsamic Vinegar - Adds sweetness and depth
Red Wine Vinegar - Sharpens and balances the flavours
How to make Shoulder of Lamb
Preheat oven: to 240°C / 220°C Fan / Gas Mark 9.
Mix oil, harissa, pomegranate molasses, honey, lemon juice, balsamic, red wine vinegar, oregano, pul biber, salt and pepper in a small bowl
Make incisions all over the Lamb.
Rub the marinade all over the lamb.
Add chopped onions and halved garlic bulb to a roasting tin. Place lamb on top of the vegetables.
Pour chicken stock around the lamb in the roasting pan. Pour some over the top too.
Reduce oven to 170°C / 150°C Fan / Gas Mark 3.
Cover Lamb with a layer of foil and roast:
Note - I have tried this with Baking Paper/2 Layers of Foil/1 layer of Baking Paper and 1 layer of Foil but I feel it is unnecessary and makes basting more long winded.
As this is a 2kg lamb I recommend cooking for 6 hours.
(Baste occasionally - I did this every 30 - 45 minutes because my oven has an element at the back too so I like to turn the Shoulder after basting. However 1.5-2 hours will work too).
Remove foil, increase heat to 180°C, 160°C fan, Gas Mark 4 and roast uncovered for 20 - 30 minutes.
Rest for 20 minutes before serving.
How Long to Cook Lamb Shoulder
I prefer to slow cook lamb shoulder and as such the temperature I cook at is Gas Mark 3/170C.
For a 1 KG Shoulder - 3 hours.
For a 2 KG Shoulder - 6 hours.
Cook until it shreds effortlessly with a fork.
Expert Tips and Notes
Marinade: Can be prepared up to 3 days ahead.
From the fridge: Remove lamb 1 hour before cooking.
How to make Gravy from pan juices
Variations
Herbs- You can add any herbs that you like to this recipe. Oregano, Thyme and Rosemary may feel out of place with the other spices but it works really well. You can skip them if you prefer.
Flavourings - You can skip the herbs and rub over some Tandoori Paste if you like.
Ground Spices - You can add other spices such as Coriander Powder, Paprika.
Spice Rub - You can also make a spice rub by roasting full spices such as Coriander Seeds, Cumin Seeds, Dry Red Chillies, Black Peppers and then grinding down with some Garlic and Onion to form a paste.
Can you overcook lamb shoulder?
Not really. You will know it is cooked when it can be easily shred with a fork. Baste regularly and top the stock up if needed.
More Roast Recipes:
Preserved Lemon, Cumin and Thyme Roast Chicken
Sides:
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📖 Recipe
Slow Cooked Middle Eastern Lamb Shoulder with Harissa (Falling Off the Bone)
Ingredients
Lamb Marinade
- 5 tablespoon Olive Oil
- 2 kg Lamb Shoulder
- 3 cloves Garlic Crushed
- 4 tablespoon Pomegranate Molasses
- 1 ½ tablespoon Honey
- 2 tablespoon Harissa Paste I like Belazu, Rose Harissa
- ½ teaspoon Dry Oregano Optional
- 1 tablespoon Aleppo Pepper Pul Biber (Optional)
- 1 tsp each Salt & Pepper
- 2 tablespoon Lemon Juice
- 1 tablespoon Balsamic Vinegar Optional
- 2 tablespoon Red Wine Vinegar
For the Tin
- 2 large Red Onions Sliced into wedges
- 1 Garlic bulb bottom sliced off
- 500 ml Chicken Stock or Lamb Stock
Instructions
- Preheat oven to 240 C/220 Fan/Gas Mark 9.
- Mix oil, harissa, pomegranate molasses, honey, lemon juice, balsamic, red wine vinegar, oregano, pul biber, salt and pepper in a small bowl.
- Make incisions all over the Lamb.Rub the marinade all over the lamb.
- Add chopped onions and halved garlic bulb to a roasting tin. Place lamb on top of the vegetables.
- Pour chicken stock around the lamb in the roasting pan. Pour some over the top too.
- Reduce oven to 170°C / 150°C Fan / Gas Mark 3.
- Cover Lamb with a layer of foil and roast:Note - I have tried this with Baking Paper/2 Layers of Foil/1 layer of Baking Paper and 1 layer of Foil but I feel it is unnecessary and makes basting more long winded.
- As this is a 2kg lamb I recommend cooking for 6 hours.(Baste occasionally - I did this every 30 - 45 minutes because my oven has an element at the back too so I like to turn the Shoulder after basting. However basting 1.5-2 hours will work too).
- Remove foil, increase heat to 180°C, 160°C fan, Gas Mark 4 and roast uncovered for 20 - 30 minutes.
- Rest covered loosely in foil for 20 minutes before serving.
Notes
How Long to Cook Lamb Shoulder
I prefer to slow cook lamb shoulder and as such the temperature I cook at is Gas Mark 3/170C. For a 1 KG Shoulder - 3 hours. For a 2 KG Shoulder - 6 hours. Cook until it shreds effortlessly with a fork.Expert Tips and Notes
How to make Gravy from pan juices
Variations
Herbs- You can add any herbs that you like to this recipe. Oregano, Thyme and Rosemary may feel out of place with the other spices but it works really well. You can skip them if you prefer. Flavourings - You can skip the herbs and rub over some Tandoori Paste if you like. Ground Spices - You can add other spices such as Coriander Powder, Paprika. Spice Rub - You can also make a spice rub by roasting full spices such as Coriander Seeds, Cumin Seeds, Dry Red Chillies, Black Peppers and then grinding down with some Garlic and Onion to form a paste.Can you overcook lamb shoulder?
Not really. You will know it is cooked when it can be easily shred with a fork. Baste regularly and top the stock up if needed.Nutrition
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