Slow Roasted Lamb Shoulder
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
Ingredients
For the Sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon low sodium soy sauce
- 4 large garlic cloves roughly chopped
- ½ cup chopped, oil-packed sun dried tomatoes
- ⅓ cup fresh mint leaves
- ⅓ cup fresh parsley
- 2 lemons juiced
- ¼ cup hot water
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
- Prep. Take the lamb shoulder out of the fridge 1 hour before you are ready to work with it.
- Preheat the oven to 450˚F.
- Make the mint sauce. 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.
- Season the lamb shoulder. Place the bone-in 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. Then, coat the lamb with half of the prepared mint sauce. Keep the other half in the fridge until you are ready to serve the lamb.
- Prep the roasting pan. 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.
- Roast. 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 roast. 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 uncovered for about 20 to 25 minutes or until browned on top, and the internal temperature of the lamb registers at 145˚F. Start checking the internal temperature at around the 15-minute mark.
- Rest and serve. Remove the cooked lamb from the oven and transfer it to a cutting board. Loosely cover it with foil and let it rest for 20 minutes. Drizzle it with the reserved sauce and serve.
Video
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: 3ounces | Calories: 276kcal | Carbohydrates: 13g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 812mg | Potassium: 806mg | Fiber: 2g | Sugar: 6g | Vitamin A: 362IU | Vitamin C: 25mg | Calcium: 61mg | Iron: 4mg
