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5 from 7 votes
overhead shot of a cooked lamb shoulder in a white roasting pan
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Juicy Slow Roasted Lamb Shoulder

9 9 9
WW Freestyle: 9
Prep Time15 mins
Cook Time3 hrs 30 mins
Total Time4 hrs
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!
Course: Dinner
Cuisine: American
Servings: 8
Calories: 276
Author: Katerina | Diethood

Equipment

  • Oven

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.

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 Facts
Juicy Slow Roasted Lamb Shoulder
Amount Per Serving (3 ounces)
Calories 276 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 91mg30%
Sodium 812mg34%
Potassium 806mg23%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 6g7%
Protein 31g62%
Vitamin A 362IU7%
Vitamin C 25mg30%
Calcium 61mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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