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Juicy Slow Roasted Lamb Shoulder That Melts in Your Mouth

Juicy Slow Roasted Lamb Shoulder That Melts in Your Mouth

This Juicy Slow Roasted Lamb Shoulder That Melts in Your Mouth is perfect for impressing family and friends with minimal effort.
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Prep Time 30 minutes
Cook Time 4 hours
Resting Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 1 whole Lamb Shoulder A bone-in cut is recommended for maximum juiciness and rich flavor.
  • 4 cloves Garlic Freshly minced garlic enhances the aroma and depth of flavor in the marinade.
  • 2 tablespoons Fresh Rosemary Adds a fragrant, herby note that beautifully complements the lamb.
  • 1 tablespoon Thyme This herb pairs well with lamb, providing an earthy flavor that enriches the dish.
  • 2 teaspoons Salt Essential to enhance the overall flavor; feel free to adjust to your taste preference.
  • 1 teaspoon Black Pepper Adds a mild kick, balancing the richness of the lamb.
For the Cooking Liquid
  • 1 cup Red Wine Infuses richness into the cooking liquid.
  • 2 cups Beef Stock Provides moisture and depth; swap with vegetable stock for a lighter version.
  • 1 whole Onion Sweetens the liquid while adding aromatic depth.
For Optional Sides
  • 4 cups Creamy Mashed Potatoes These pair perfectly, adding creaminess to complement the rich lamb.
  • 2 cups Roasted Seasonal Vegetables A colorful addition that absorbs the juices from the lamb.

Equipment

  • roasting pan
  • Skillet
  • mixing bowl
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine minced garlic, chopped rosemary, thyme, olive oil, salt, and black pepper to create a marinade.
  3. Rub the marinade over the lamb shoulder, ensuring it's well-coated. Let it sit at room temperature for about 30 minutes or refrigerate overnight.
  4. Heat a skillet over medium-high heat, add olive oil and sear the lamb shoulder for 3-4 minutes on each side until golden brown.
  5. In a roasting pan, combine red wine, beef stock, and sliced onion. Mix well.
  6. Transfer the seared lamb shoulder to the roasting pan and cover tightly with foil. Roast for 3-4 hours until fork-tender.
  7. After roasting, let the lamb rest covered with a clean kitchen towel for 15-20 minutes.
  8. Slice the lamb and drizzle with pan juices. Serve with sides for a balanced meal.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 600mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 4mg

Notes

For deeper flavor, marinate overnight. Use a meat thermometer to ensure the internal temperature is 145°F (63°C) for medium-rare. Allow the lamb to rest before slicing for juiciness.

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