Roasted Lamb Shoulder is the definition of comfort and elegance — slow-roasted to perfection with rosemary, garlic, and olive oil. The result is tender, juicy meat with a golden crust that melts in your mouth. Whether served for holidays, Sunday gatherings, or a rustic Mediterranean dinner, this recipe captures rich, savory flavor in every bite.
Why You’ll Love This Roasted Lamb Shoulder
This Roasted Lamb Shoulder recipe is a show-stopper that’s perfect for any occasion. Here’s why you’ll love it:
- It delivers tender roasted lamb that practically falls off the bone.
- The herb-crusted lamb shoulder is infused with rich flavors from garlic and rosemary.
- It serves a crowd — great for gatherings and special occasions.
- It can be prepared with minimal effort, making it an easy roasted lamb shoulder recipe.
- The slow-cooked lamb shoulder results in juicy meat that’s full of flavor.
- Options to customize with different herbs or spices, like a spiced lamb shoulder roast.
Ingredients for Roasted Lamb Shoulder
Gather these items:
- 1 bone-in lamb shoulder (about 4–5 lbs / 2–2.5 kg)
- 2 tablespoons olive oil
- 6 garlic cloves, crushed
- 2 tablespoons fresh rosemary leaves (or 1 tablespoon dried)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 1 cup water or low-sodium chicken stock
- 1 tablespoon cornstarch (to thicken pan juices)
- 1 cup mushrooms (optional)
- 2 carrots, cut into chunks
- 1 onion, quartered
How to Make Roasted Lamb Shoulder Step-by-Step
- Step 1: Preheat oven to 450°F (230°C). Line a roasting pan with foil and place a rack on top. Pat the lamb shoulder dry with paper towels and score shallow cuts into the fat.
- Step 2: Combine olive oil, garlic, rosemary, salt, and pepper in a small bowl. Rub generously over the lamb, pressing into the cuts. Place lamb on the rack, squeeze lemon juice over it, and add lemon halves to the pan.
- Step 3: Roast uncovered for 20 minutes to brown and seal in juices.
- Step 4: Reduce oven temperature to 325°F (160°C). Add 1 cup water or stock to the pan and cover tightly with foil. Roast for 3 hours, basting occasionally.
- Step 5: Remove foil and roast uncovered for another 30–45 minutes until the surface is golden and crispy.
- Step 6: Transfer to a platter and rest for 20 minutes before carving. Use pan juices to make gravy or drizzle over the lamb for extra flavor.
Pro Tips for the Best Roasted Lamb Shoulder
Keep these in mind:
- Let the lamb rest before carving to keep it juicy.
- Experiment with different herbs, such as thyme or oregano, for a unique twist.
- Use a meat thermometer to ensure the perfect cooking time for your lamb shoulder cooking time.
Best Ways to Serve Roasted Lamb Shoulder
Here are a few serving suggestions:
- Pair with roasted vegetables or a fresh salad for a balanced meal.
- Serve alongside garlic mashed potatoes for a comforting dinner.
- Consider a mint sauce or yogurt sauce for a refreshing contrast.
How to Store and Reheat Roasted Lamb Shoulder
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave to maintain moisture. This dish is perfect for meal prep, saving time for future meals.
Frequently Asked Questions About Roasted Lamb Shoulder
What’s the secret to perfect Roasted Lamb Shoulder?
The secret lies in slow cooking and the right herbs. Using rosemary and garlic enhances the flavor, while cooking at low temperatures allows the meat to become incredibly tender.
Can I make Roasted Lamb Shoulder ahead of time?
Yes! You can roast it a day in advance. Just reheat gently before serving. This makes it a great option for special occasions.
How do I avoid common mistakes with Roasted Lamb Shoulder?
Ensure the lamb is properly seasoned and don’t rush the cooking time. Using a meat thermometer will help achieve the perfect doneness without drying out the meat.
Variations of Roasted Lamb Shoulder You Can Try
Here are some variations to consider:
- Slow-cooked lamb shoulder with a spicy marinade for a kick.
- Herb-crusted lamb shoulder using herbs like mint or thyme.
- Oven-roasted lamb shoulder paired with seasonal vegetables for a complete meal.
Juicy Roasted Lamb Shoulder: 5 Steps to Perfection
Juicy and Tender Roasted Lamb Shoulder with Rosemary and Garlic
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 1 bone-in lamb shoulder (about 4–5 lbs / 2–2.5 kg)
- 2 tablespoons olive oil
- 6 garlic cloves, crushed
- 2 tablespoons fresh rosemary leaves (or 1 tablespoon dried)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 1 cup water or low-sodium chicken stock
- 1 tablespoon cornstarch (to thicken pan juices)
- 1 cup mushrooms (optional)
- 2 carrots, cut into chunks
- 1 onion, quartered
Instructions
- Preheat oven to 450°F (230°C). Line a roasting pan with foil and place a rack on top. Pat the lamb shoulder dry with paper towels and score shallow cuts into the fat.
- Combine olive oil, garlic, rosemary, salt, and pepper in a small bowl. Rub generously over the lamb, pressing into the cuts. Place lamb on the rack, squeeze lemon juice over it, and add lemon halves to the pan.
- Roast uncovered for 20 minutes to brown and seal in juices.
- Reduce oven temperature to 325°F (160°C). Add 1 cup water or stock to the pan and cover tightly with foil. Roast for 3 hours, basting occasionally.
- Remove foil and roast uncovered for another 30–45 minutes until the surface is golden and crispy.
- Transfer to a platter and rest for 20 minutes before carving. Use pan juices to make gravy or drizzle over the lamb for extra flavor.
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 120mg
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