Garlicky Slow Lamb Shoulder
Tender, juicy lamb shoulder slow-cooked with garlic, herbs, and olive oil until it falls apart effortlessly. A comforting and aromatic centerpiece for any meal.
Equipment
- Large roasting pan or Dutch oven
- Sharp knife
- Mixing bowl
- Aluminum foil
- Meat thermometer
- Basting brush
Ingredients
- 1.8 –2 kg lamb shoulder bone-in
- 8 garlic cloves sliced
- 3 tbsp olive oil
- 2 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves
- 1 tsp sea salt
- ½ tsp black pepper
- 1 cup chicken or beef stock
- 1 tbsp lemon juice
- 2 onions quartered
- 2 carrots chopped
- 1 cup red wine optional
Instructions
- Preheat oven to 160°C (320°F).
- Make small incisions all over the lamb and insert garlic slices.
- Rub the lamb with olive oil, rosemary, thyme, salt, and pepper.
- Place onions and carrots in the roasting pan as a base.
- Lay the lamb on top and pour in stock (and wine if using).
- Cover tightly with foil and roast for 3½–4 hours, basting occasionally.
- Remove foil for the last 30 minutes to crisp the exterior.
- Check tenderness — the meat should pull apart easily.
- Rest for 15 minutes before carving.
- Serve with pan juices or gravy.
Notes
Nutrition Facts (per serving):
- Calories: 480
- Protein: 38g
- Fat: 34g
- Saturated Fat: 12g
- Carbohydrates: 4g
- Fiber: 1g
- Sodium: 430mg