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overhead shot of a cooked lamb shoulder in a white roasting pan

Slow Roasted Lamb Shoulder

Katerina | Diethood
Crispy, tender, and dressed in a bold sundried tomato sauce, this juicy Slow Roasted Lamb Shoulder is incredibly easy to make and it's absolutely delicious!
Servings : 8
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours

Ingredients
  

For the Sauce
For the Lamb
  • 4 pound bone-in lamb shoulder
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 large yellow onions, peeled and cut into thick rings
  • 6 cloves garlic, smashed
  • 1 cup water, (you can also use red wine or broth)

Instructions
 

  • Take the lamb shoulder out of the fridge 1 hour before you are ready to work with it.
  • Preheat the oven to 450˚F.
  • In a food processor or blender, combine worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun dried tomatoes, mint leaves, parsley, lemon juice, and hot water; pulse to make a chunky sauce. Set aside.
  • Place the lamb shoulder, fatty-side up, on a working surface, like a large cutting board. Using a sharp knife, make several slashes across the top and rub it with the olive oil; season with salt and pepper.
  • Coat the lamb with half of the prepared sauce. Keep the other half in the fridge until ready to serve the lamb.
  • Arrange the onion rings and smashed garlic on the base of a roasting pan.
  • Place the lamb shoulder over the top of the onions, fatty side up.
  • Pour 1 cup of water into the roasting pan and cover it with aluminum foil.
  • Put the pan in the oven and turn down the heat to 350˚F. Roast for 3 hours.
  • Remove the foil and increase the heat to 425˚F. Check to see if there’s any liquid in the pan; if not, add a cup of water.
  • Continue to roast for about 20 to 25 minutes or until browned on top, and the internal temperature of the lamb registers at 145˚F. Start checking internal temperature at around the 15-minute mark. When done, remove it from the oven.
  • Transfer the lamb to a cutting board and loosely cover it with foil; let it rest for 20 minutes.
  • Drizzle it with the reserved sauce and serve.

Notes

  • Cooking Time Tip: For a shoulder under 3 pounds, reduce the roasting time by 20 minutes by covering it with foil. Aim for about 2 hours and 40 minutes to avoid drying out the meat.
  • Internal Temperature: Remove the lamb from the oven when it reaches a safe internal temperature of 145°F for minimum safety, 160°F for medium, or up to 170°F for well done. Use an Instant Read Meat Thermometer to ensure it's cooked to your liking.
  • Keep in mind that a 4-pound bone-in lamb shoulder yields around 2 pounds of cooked meat. This is because the meat shrinks while cooking. Lamb shoulder has a thick layer of fat that will mostly melt, and a bone runs through the middle of the shoulder.
  • Store leftovers in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 3 ounces | Calories: 276 kcal | Carbohydrates: 13 g | Protein: 31 g | Fat: 11 g | Saturated Fat: 3 g | Cholesterol: 91 mg | Sodium: 812 mg | Potassium: 806 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 362 IU | Vitamin C: 25 mg | Calcium: 61 mg | Iron: 4 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, Mediterranean
Keyword: easy dinner recipes, how to cook lamb, lamb dinner, lamb shoulder recipe, roasted lamb shoulder