Description
A recipe for tender, flavorful lamb shoulder cooked slowly in the oven.
Ingredients
Scale
- 1 lamb shoulder (about 1.5-2kg)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and black pepper to taste
- 1 cup beef or lamb broth
Instructions
- Preheat your oven to 150°C (300°F).
- Pat the lamb shoulder dry with paper towels.
- In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Rub the herb and garlic mixture all over the lamb shoulder.
- Place the lamb shoulder in a roasting pan.
- Pour the broth into the bottom of the roasting pan.
- Cover the pan tightly with foil.
- Roast for 4-5 hours, or until the lamb is very tender and easily pulls apart.
- Remove the foil for the last 30 minutes of cooking if you want to crisp up the skin.
- Let the lamb rest for 15-20 minutes before carving or shredding.
Notes
- You can add root vegetables like carrots and potatoes to the pan during the last 1.5-2 hours of cooking.
- Serve with the pan juices.
- Prep Time: 15 min
- Cook Time: 5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg
Keywords: lamb shoulder, slow roasted lamb, juicy lamb, roasted meat, dinner recipe, Mediterranean lamb