Ultimate Slow-Roasted Lamb Shoulder with Rich Lamb Jus Recipe

Introduction

This ultimate slow-roasted lamb shoulder is a tender, flavorful dish that melts in your mouth after twelve hours of gentle cooking. With a simple herb marinade and slow roasting, it’s perfect for a special family meal or weekend feast.

Ingredients

• 1.6 – 2.2kg (3.2 – 4.4lb) lamb shoulder, bone-in
• 2 cups water
• 1 brown onion, unpeeled, cut into 6 wedges
• 2 1/2 tsp fresh rosemary, finely chopped
• 1 tbsp dried oregano
• 2 large garlic cloves, finely chopped
• 1 tsp kosher or cooking salt (or 3/4 tsp table salt)
• 1/2 tsp black pepper
• 1/4 cup extra virgin olive oil
• 1 tsp cornflour (cornstarch)
• 1/4 cup water (for thickening jus)
• 1/4 tsp salt (for jus)

Instructions

1. Step 1: Preheat your oven to 230°C (450°F) or 210°C fan.
2. Step 2: Mix the rosemary, oregano, garlic, salt, pepper, and olive oil in a small bowl to create a marinade. Rub this mixture all over the lamb, making sure to get into all cracks and crevices.
3. Step 3: If you have time, marinate the lamb for 2 hours at room temperature or up to 24 hours in the fridge. This step is optional but enhances flavor.
4. Step 4: Scatter the onion wedges in the base of a roasting pan and place the lamb shoulder on top. Pour 2 cups of water into the pan.
5. Step 5: Roast the lamb uncovered at 230°C (450°F) for 45 minutes.
6. Step 6: Reduce the oven temperature to 100°C (210°F, fan and standard). Cover the lamb with baking paper, then tightly seal with a double layer of foil to prevent evaporation. Slow roast for 12 hours, ideally overnight.
7. Step 7: After 12 hours, test the lamb by pulling apart the meat with two forks. It should be fall-apart tender; if not, cover and return it to the oven for longer.
8. Step 8: Carefully remove the lamb to a large dish and cover loosely with foil to keep warm for up to 2–3 hours.
9. Step 9: Strain the liquid from the roasting pan into a saucepan and bring to a boil, then simmer on medium-high until reduced to about 1 cup (250ml).
10. Step 10: Mix the cornflour with 1/4 cup water to make a slurry. Slowly add this to the simmering jus while stirring continuously. Cook for 1–2 minutes until the sauce thickens to a syrupy consistency. Season with salt and pepper to taste.
11. Step 11: Serve the slow-roasted lamb with the thickened jus. Use tongs to pull the meat apart—no knife is needed!

Tips & Variations

• For more flavor, marinate the lamb longer, up to 24 hours, and bring it to room temperature before cooking.
• Roasting vegetables like potatoes or carrots alongside add a delicious side to soak up the jus.
• If you prefer, swap rosemary and oregano for other herbs like thyme or mint for a different twist.
• Make sure to seal the foil tightly to keep the meat moist during the long slow roast.

Storage

Store any leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered in a pan with a splash of water to keep it moist. The jus can be refrigerated separately and reheated on the stove before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip marinating the lamb?

Yes, you can skip marinating if short on time. The long, slow roasting develops deep flavor and tenderness even without marinating.

What temperature should my oven be for slow roasting?

After the initial high-temperature roast, reduce your oven to 100°C (210°F) for the slow-roasting phase. This low temperature ensures the lamb becomes incredibly tender over the 12 hours.

Ultimate Slow-Roasted Lamb Shoulder with Rich Lamb Jus Recipe

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★★★★★

4.5 from 76 reviews

• Author: Ethan
• Total Time: 13 hours
• Yield: 6 to 8 servings 1x

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Description

This Ultimate Slow-Roasted Lamb Shoulder recipe offers a perfectly tender, fall-apart lamb with rich, aromatic flavors derived from rosemary, oregano, and garlic. Slow-cooked at a low temperature for 12 hours, this Greek-inspired dish delivers melt-in-your-mouth texture complemented by a luscious homemade jus. Ideal for a comforting, impressive meal, it pairs excellently with roasted vegetables or lemon-infused potatoes.

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Ingredients

Scale 1x2x3x

Lamb and Marinade

• 1.6 – 2.2kg (3.2 – 4.4 lb) bone-in lamb shoulder
• 2 1/2 tsp fresh rosemary, finely chopped
• 1 tbsp dried oregano
• 2 large garlic cloves, finely chopped
• 1 tsp kosher salt (or 3/4 tsp table salt)
• 1/2 tsp black pepper
• 1/4 cup extra virgin olive oil

Roasting Base

• 2 cups water
• 1 brown onion, unpeeled and cut into 6 wedges

Jus Thickener

• 1 tsp cornflour (cornstarch)
• 1/4 cup water
• 1/4 tsp salt

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Instructions

1. Preheat Oven: Preheat your oven to 230°C (450°F), or 210°C if using a fan-forced oven, preparing it for the initial high-heat roast.
2. Prepare Marinade and Rub Lamb: Combine rosemary, oregano, garlic, salt, pepper, and olive oil in a small bowl to create the marinade. Rub this mixture all over the lamb shoulder thoroughly, making sure it seeps into every crack and crevice for maximum flavor.
3. Marinate (Optional): If you have time, allow the lamb to marinate for 2 hours at room temperature in the roasting pan, or up to 24 hours refrigerated to deepen the flavor. This step is optional but recommended for enhanced taste.
4. Set up Roasting Pan: Scatter the unpeeled onion wedges evenly on the base of the roasting pan. Place the marinated lamb shoulder on top, then pour 2 cups of water into the pan to create moisture during roasting.
5. Initial Roast: Roast the lamb uncovered in the preheated oven at 230°C (450°F) for 45 minutes. This step helps to develop a nice crust and seal in the juices.
6. Slow Roast: Reduce oven temperature to 100°C (210°F fan or conventional). Cover the lamb tightly with baking paper and then a double layer of foil, sealing well to prevent evaporation. Slow-roast for 12 hours, typically overnight, allowing the meat to become fall-apart tender.
7. Check Tenderness: After slow roasting, test the lamb side with two forks. The meat should easily pull apart. If it doesn’t, cover again and continue roasting until tender.
8. Remove Lamb and Rest: Transfer the lamb to a large dish and cover loosely with foil to keep warm. The lamb will remain warm for 2 to 3 hours. Meanwhile, prepare the jus.
9. Strain Roasting Liquid: Pour the liquid from the roasting pan through a strainer into a saucepan to remove solids like onion and impurities.
10. Reduce Liquid: Bring the strained liquid to a boil, then reduce heat to medium-high and simmer rapidly until reduced to about 1 cup (250 ml), concentrating the flavors.
11. Thicken Jus: Mix cornflour with 1/4 cup water to create a slurry. Slowly pour this into the simmering jus while stirring constantly. Cook for a minute or two until the jus thickens to a syrup-like consistency. Add 1/4 tsp salt and pepper to taste.
12. Serve: Serve the slow-roasted lamb shoulder with the rich jus poured over or on the side. Use tongs to tear off pieces of meat—no carving knife needed. This dish pairs beautifully with Greek Lemon Roasted Potatoes or other roasted vegetables.

Notes

• Note 1: Bone-in lamb shoulder is best for this recipe as it adds flavor and keeps the meat moist during slow roasting.
• Note 2: The water added to the roasting pan creates a moist environment that prevents drying out during the long roast and assists in making the jus.
• Note 3: Keep the onion unpeeled as the skin contributes extra flavor and color to the roasting liquid.
• Note 4: Marinating is optional but allows the flavors to penetrate deeply; overnight refrigeration is preferred.
• Note 5: Ensure the oven temperature is accurate to maintain the gentle slow-roasting environment needed for tender meat.
• Reheating: The lamb can be kept warm for a few hours covered; if making ahead, reheat gently in the oven covered with foil to retain moisture.

• Prep Time: 15 minutes
• Cook Time: 12 hours 45 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Greek-inspired

Keywords: slow roasted lamb, lamb shoulder recipe, slow cooking lamb, Greek lamb recipe, fall apart tender lamb, lamb jus, oven slow roast