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
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!
Variations
- 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.
- 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:
Preserved Lemon, Cumin and Thyme Roast Chicken
Home Made Aunt Bessie Style Roast Potatoes
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.
Ingredients
Lamb Marinade
- 5 lb Lamb Shoulder
- 4 tbsp Olive Oil
- 4 Garlic Cloves Crushed
- 2 inches Ginger Crushed
- 4 - 5 Green Chillies Crushed (optional)
- 3 tbsp Mustard English
- 1 tbsp Mint Paste
- 2 tbsp Dry Oregano Optional
- 1 tbsp Fresh Thyme Leaves Optional
- 2 tsp Cumin Powder
- 2 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 1 Lemon Juice only
- Salt & Pepper
For the Incisions
- 2 cloves Garlic finely sliced
- Few Sprigs Rosemary
For the Tin
- 2 large Red Onions Sliced into wedges
- 2 heads Garlic bottom sliced off
- 200 ml Water or Stock
Instructions
-
Preheat oven to 240 C/220 Fan/Gas Mark 9.
-
Rub the lamb with the olive oil, garlic, ginger, green chilli, mustard, mint, oregano, thyme, cumin, coriander, turmeric, lemon and salt and pepper.
-
Make incisions all over the lamb and stuff with Garlic and Rosemary.
-
Turn the heat down to 170 C/150 Fan/Gas Mark 3.
-
Add onion, and garlic to the roasting tin. Place the lamb shoulder on top. Pour water around. Season some more.
-
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.
-
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.
Recipe Notes
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!
Variations
- 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.
- 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.
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