Description
A recipe for a tender and flavorful slow-roasted lamb shoulder.
Ingredients
Scale
- 1 bone-in lamb shoulder (about 5–6 lbs)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup beef or chicken broth
Instructions
- Preheat your oven to 325°F (160°C).
- In a small bowl, mix the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper to create a paste.
- Place the lamb shoulder in a large roasting pan. Make several deep cuts into the lamb shoulder with a sharp knife.
- Rub the herb and garlic paste all over the lamb shoulder, pushing some into the cuts.
- Pour the broth into the bottom of the roasting pan.
- Cover the roasting pan tightly with aluminum foil.
- Roast for 4 to 5 hours, or until the lamb is very tender and easily shreds with a fork.
- Remove the foil for the last 30 minutes of cooking to brown the top slightly, if desired.
- Let the lamb rest for 15 minutes before shredding or carving.
Notes
- You can substitute dried herbs for fresh, using half the amount specified.
- For extra flavor, add chopped onions and carrots to the roasting pan with the broth.
- Use the pan drippings to make a simple gravy.
- Prep Time: 20 min
- Cook Time: 5 hours
- Category: Dinner
- Method: Roasting
- Cuisine: General
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 450
- Sugar: 1
- Sodium: 400
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 50
- Cholesterol: 150
Keywords: lamb shoulder, slow roast, juicy lamb, roasted meat, dinner