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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Strain Roasting Liquid: Pour the liquid from the roasting pan through a strainer into a saucepan to remove solids like onion and impurities.
- 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.
- 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.
- 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
