Slow-Roasted Lamb Shoulder

Tender, flavorful slow-roasted lamb shoulder seasoned with garlic, herbs, citrus, and spices for a classic main dish that is perfect for special meals.

This slow-roasted lamb shoulder is a rich and aromatic main dish with deeply seasoned meat, a savory herb rub, and a melt-in-your-mouth texture. The low-and-slow oven method brings out the natural flavor of the lamb while keeping it juicy and tender. It is an excellent choice for family gatherings, holiday meals, or any dinner that calls for an impressive centerpiece.

Ingredients

• 1 lamb shoulder, about 2.5 to 3 kg
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 large onion, sliced
• 2 carrots, cut into thick pieces
• 2 celery stalks, cut into thick pieces
• 1 cup dry white wine or water
• 1 cup beef or lamb stock

Instructions

1. Preheat the oven to 160 C. Pat the lamb shoulder dry with paper towels.
2. In a small bowl, mix the garlic, olive oil, Dijon mustard, rosemary, thyme, oregano, lemon zest, lemon juice, salt, black pepper, cumin, and smoked paprika.
3. Rub the seasoning mixture all over the lamb, pressing it into the surface. Let it rest at room temperature for 20 to 30 minutes if possible.
4. Place the onion, carrots, and celery in a large roasting pan or Dutch oven. Set the lamb on top of the vegetables.
5. Pour the wine and stock into the pan, being careful not to wash off the seasoning.
6. Cover tightly with a lid or foil and roast for about 3 hours, basting once or twice if desired.
7. Remove the cover and continue roasting for 45 minutes to 1 hour, or until the lamb is deeply browned and very tender. If needed, raise the oven temperature to 200 C for the last 15 minutes to encourage browning.
8. Check that the meat is fork-tender. If you prefer, use a thermometer; the internal temperature should reach at least 90 C for shreddable texture.
9. Let the lamb rest for 15 to 20 minutes before carving or shredding.
10. Serve with the pan juices spooned over the top and the roasted vegetables on the side.