Slow Cooked Lamb Shoulder

Sharing is caring!

I love a Slow Cooked Lamb Shoulder and it is pretty simple to make and loved by all. What’s not to love? Delicious, juicy, moist, falling off the bone meat that is infused with Herbs and Garlic.

Slow Cooked Lamb Shoulder

One of my favourite Sunday roasts is Lamb Shoulder. It is more tender and delicious then even a leg. The recipe for this and most roasts is very hands off, leaving you to enjoy your weekend unflustered.

I always serve shoulder of lamb with homemade yorkshire’s (recipe incoming) and my better then aunt bessies potatoes (another crispy roast potato version is coming real soon). 

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.

How to make Shoulder of Lamb

Add onion, and garlic to the roasting tin. Place the lamb shoulder on top. Pour water around.

Remove foil and turn the heat up to 240 C/220 Fan, Gas Mark 9. Roast for 20 minutes. 

Remove from the tin and cover loosely with the foil for 20 minutes before serving. 

Top Tips/Notes

Variations

• You can add any herbs that you like to this recipe.
• You can skip the herbs and rub over some Tandoori Paste or Harissa if you like. I love Rose Harissa.
• Feel free to skip the Mustard if you like. 
• You can add other spices such as Coriander Powder, Paprika.
• 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.

**if you make this recipe, please don’t forget to rate/comment and tag us on social media.

More Roast Recipes:

Buttermilk Roast Chicken

Preserved Lemon, Cumin and Thyme Roast Chicken

Home Made Aunt Bessie Style Roast Potatoes

Potato Dauphinoise

5 from 1 vote

Print

Slow Cooked Lamb Shoulder

I love a Slow Cooked Lamb Shoulder and it is pretty simple to make and loved by all. What's not to love? Delicious, juicy, moist, falling off the bone meat that is infused with Herbs and Garlic.

Course Dinner

Cuisine british, English

Keyword Lamb Shoulder, Roast Dinner, Slow cooked lamb shoulder, Sunday Roast

Cook Time 4 hours 20 minutes

Total Time 4 hours 20 minutes

Servings 4

Calories 887 kcal

Author Safira

Ingredients

• 5 lb Lamb Shoulder
• 4 tbsp Olive Oil
• 3 tbsp Mustard English
• 1 tbsp Dry Oregano
• 1 tbsp Fresh Thyme Leaves Optional
• 2 tsp Cumin Powder
• Salt & Pepper
• 4 Garlic Cloves Sliced finely
• 10 Sprigs Rosemary
• 2 large Red Onions Sliced into wedges
• 2 heads Garlic bottom sliced off
• 200 ml Water or Stock

Instructions

1. Preheat oven to 240 C/220 Fan/Gas Mark 9.

2. Rub the lamb with the olive oil, mustard, herbs, cumin, salt and pepper. 

3. Make incisions all over the lamb and stuff with Garlic and Rosemary. 

4. Turn the heat down to 170 C/150 Fan/Gas Mark 3.

5. Add onion, and garlic to the roasting tin. Place the lamb shoulder on top. Pour water around. Season some more.

6. Add 2 layers of foil on top of the roasting tin. Don't close too tightly. Place in the oven and roast for 3.30 - 4 hours. Check midway and add more water if needed.

7. Remove foil and turn the heat up to 240 C/220 Fan, Gas Mark 9. Roast for 20 minutes.  

8. Remove from the tin and cover loosely with the foil for 20 minutes before serving. 

Recipe Notes

Lamb shoulder - I tend to cook Lamb Shoulder low and slow with one burst of high heat to colour it beautifully. The roasting time for slightly smaller/larger doesn't vary much. 20 minutes less/more - for 1 kg difference.

 

Foil - I tent the foil rather then press it down firmly. 

Roast Potatoes - You can add these to the shelf underneath the lamb shoulder to cook whilst the lamb is cooking. The Yorkshire Puddings need the oven to themselves!

Incisions - Adding herbs and garlic into incisions in the lamb, helps to flavour it beautifully.

 

Salt - Season and season well! 

 

Gravy from pan juices - Remove meat from tray and tilt the tin. The fat will separate from the juices and rest on top. Spoon off as much as you can but leave around 1.5 - 2 tablespoons. Scrape the tin to release any stuck bits. Place tray onto the hob over low heat. Once the juices sizzle, stir in 1 tbsp of Flour whisking fast. Add 500 ml hot stock and turn heat up. Allow to cook until it thickens. Turn heat down and allow to reduce a little. 

 

Marinade - You can marinade the Shoulder up to 3 days in advance.

 

Fridge - If the lamb is in the fridge, remove from the fridge at least 1 hour before cooking. 

Variations

• You can add any herbs that you like to this recipe.
• You can skip the herbs and rub over some Tandoori Paste or Harissa if you like. I love Rose Harissa.
• Feel free to skip the Mustard if you like. 
• You can add other spices such as Coriander Powder, Paprika.
• 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.

Nutrition Facts

Slow Cooked Lamb Shoulder

Amount Per Serving

Calories 887 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 12g75%

Cholesterol 343mg114%

Sodium 507mg22%

Potassium 1718mg49%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 2g2%

Protein 109g218%

Vitamin A 210IU4%

Vitamin C 13mg16%

Calcium 155mg16%

Iron 12mg67%

* Percent Daily Values are based on a 2000 calorie diet.