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

Juicy 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. Plus, it just tastes heavenly!
Servings : 8
Prep Time 15 mins
Cook Time 3 hrs 30 mins
Total Time 4 hrs

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 lamb out of the fridge 1 hour before you are ready to work with it.
  • Preheat 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.
  • Lay lamb shoulder, fatty-side up, on a working surface, like a large cutting board.
  • Using a sharp knife, make several slashes across the top.
  • Rub the lamb with the olive oil; season with salt and pepper.
  • Coat lamb with HALF of the prepared sauce. Keep the other HALF in the fridge until ready to serve the lamb.
  • Arrange onion rings and smashed garlic in the base of a roasting pan.
  • Place the lamb shoulder on top of the onions, fatty side up.
  • Pour 1 cup of water in the roasting pan.
  • Cover with aluminum foil.
  • Put roasting pan in the oven and turn down the heat to 350˚F.
  • Roast for 3 hours.
  • Remove foil and increase 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 internal temperature registers at 145˚F. Start checking internal temperature at around the 15-minute mark.
  • When done, remove from oven.
  • Transfer lamb to a cutting board and loosely cover with foil; let it rest for 20 minutes.
  • Drizzle with reserved sauce.
  • Serve.

Equipment

  • Oven

Notes

  • NOTE: 4-pound bone-in lamb shoulder yields around 1.8-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 there's also a bone that runs through the middle of the shoulder. 
  • NET CARBS: 11 g

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 | Net Carbs: 11 g

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
Keyword: easy dinner recipes, how to cook lamb, lamb dinner, lamb shoulder cooking time, lamb shoulder recipe, roasted lamb shoulder, slow cooked lamb shoulder