Slow-Roasted, Juicy, and Packed with Flavor

Hey food friends!
If you’ve got a nice shoulder of lamb sitting in the fridge and don’t know what to make this recipe is for you. This slow-roasted lamb shoulder is one of my favorite comfort meals. It’s soft, tender, and full of rich flavors thanks to herbs, onions, garlic, and chicken stock. And the best part? You don’t need to do much once it’s in the oven!

Whether it’s for a cozy family dinner or a weekend treat, this dish is a real winner. Let’s get started!

Method

Prep the Lamb

Start by brushing your lamb shoulder all over with extra virgin olive oil. Be sure to coat both the top and bottom so the oil helps the seasoning stick. Once it’s shiny and coated, sprinkle a generous amount of sea salt and coarse black pepper all over don’t forget the underside too! This seasoning will help the outside get crispy and full of flavor once it starts roasting.

Build the Flavor Base

Grab a deep roasting tray and build a flavorful bed for the lamb to sit on. Lay down thick slices of onion, both halves of a garlic bulb (cut horizontally), and add a handful of herbs like thyme sprigs, bay leaves, and rosemary. These aromatics will cook low and slow under the lamb and infuse the entire roast with amazing smells and taste. Drizzle a little more olive oil over the herbs and onions to help them roast evenly. Then place the lamb shoulder on top, making sure the fat side is facing up. This will allow the fat to melt and keep everything moist as it cooks.

The First Roast

Now, preheat your oven to 200°C fan or 220°C conventional. Once hot, place your tray in the oven uncovered and roast the lamb for 30 minutes. This step helps brown the outside and get that beautiful golden color going. The high heat at this stage also gives the fat a chance to start melting and flavoring the meat and vegetables underneath.

Add Stock and Cover

After the first roast, take the tray out carefully and pour in 500ml of chicken stock. Be sure to pour the stock around the meat not directly on top so you don’t wash off the seasoning. The stock will sit at the bottom of the tray and mix with the onion, garlic, and herbs to create a rich, savory base. Now, tightly cover the tray with foil. Seal it really well to trap in the steam and keep the lamb juicy.

Slow Cooking Time

Reduce your oven temperature to 160°C fan or 180°C conventional. Place the covered tray back in the oven and let it slow roast for 4 hours. Don’t lift the foil, don’t open the oven, and don’t baste this is a hands-off moment. The steam created inside the foil will work wonders on the lamb, slowly cooking it until it’s soft enough to fall apart with a fork.

If you’re working with a larger shoulder of lamb, here’s how to adjust your time:

For 1.5–1.75kg, cook covered for 4.5 to 5 hours
For 1.75–2kg, cook covered for 5 hours
For 2–2.5kg, cook covered for 5.5 hours

The Final Roast

After the slow cooking time is done, carefully remove the foil from the tray. You’ll see the lamb already looks soft and juicy. Return the tray to the oven uncovered and roast for a final 30 minutes. This last step lets the top brown again, giving it that irresistible golden crust.

Rest Before Serving

Once it’s done, remove the tray from the oven and loosely cover the lamb with foil again. Let it rest for 30 minutes. This part is super important resting lets the juices settle back into the meat so every slice is moist and tender. After that, it’s ready to serve and enjoy!

Necessary Tools

Deep roasting tray
Foil (for covering the tray tightly)
Sharp knife
Oven (set to fan or conventional settings)
Cutting board and tongs
Baster or ladle (optional)

Roasted Lamb Shoulder Recipes

Recipe by Jay RehakCuisine: ItalianDifficulty: Easy

Servings

4-6

servings

Prep time

minutes

Cooking time

hours

Total time

hours

minutes

Ingredients

1.5kg lamb shoulder (bone-in)
2 tbsp extra virgin olive oil
Sea salt flakes (generous amount)
Coarse black pepper (generous amount)
2 onions, thickly sliced
1 bulb garlic, halved horizontally
4–5 sprigs fresh thyme
2 bay leaves
2 sprigs fresh rosemary
500ml chicken stock

Directions

Prep the Lamb
Start by brushing your lamb shoulder all over with extra virgin olive oil. Make sure to get both sides! Then season it heavily with sea salt and coarse black pepper. This is what gives the lamb a delicious crust once roasted.
Build the Flavor Base
In a deep roasting tray, create a bed using sliced onions, halved garlic bulb, thyme, bay leaves, and rosemary. Drizzle a little olive oil over this herb mix. Place the lamb on top, fat side up this helps the fat drip down and keep everything moist.
The First Roast
Preheat your oven to 200°C fan or 220°C conventional. Roast the lamb, uncovered, for 30 minutes. This helps the outside get a little brown and flavorful before the long slow cook begins.
Add Stock and Cover
After 30 minutes, carefully pour 500ml chicken stock into the tray (not over the lamb just around it). Then, tightly cover the entire tray with foil, making sure no steam can escape.
Slow Cooking Time
Lower your oven temperature to 160°C fan or 180°C regular and cook the lamb for 4 hours without touching or basting it. You don’t even need to open the oven just let it do its thing.
For a larger lamb shoulder:
1.5–1.75kg: Cook covered for 4.5–5 hours
1.75–2kg: Cook covered for 5 hours
2–2.5kg: Cook covered for 5.5 hours
The Final Roast
Once that long, slow roast is done, remove the foil and pop the tray back in the oven for a final 30 minutes uncovered. This step helps brown and crisp the top again.
Rest Before Serving
Take the lamb out and loosely cover it with foil again. Let it rest for 30 minutes before slicing. This helps keep all the tasty juices inside the meat.

Notes

Don’t skip the foil during slow cooking it keeps the moisture locked in.
No need to baste or peek just trust the process!
Resting time is key it helps the lamb become extra tender when sliced.
Use a deep roasting tray you’ll need space for the stock and herb base.

Serving Suggestions

Serve with buttery mashed potatoes or roasted vegetables.
Add a side of green beans or peas.
Use warm pita or flatbread to scoop up the juicy lamb.
Drizzle the pan juices over rice or couscous!

Fun Fact

Did you know that chicken stock makes lamb extra juicy? It adds a gentle flavor and helps the meat stay soft while roasting.

Conclusion

This slow-roasted lamb shoulder is cozy, simple, and packed with flavor. The oven does most of the work, and the result is a fall-apart tender roast you’ll want to make again and again. Perfect for special days or just when you want a little extra love at dinner. Go ahead and try it you won’t be sorry!