Slow-Roast Lamb Shoulder with Garlic and Rosemary
Fall-apart tender lamb shoulder, slow-roasted until it melts in your mouth. The perfect Sunday roast that looks after itself.
Ingredients
- 2kg lamb shoulder, bone-in
- 6 cloves garlic, sliced
- 4 sprigs fresh rosemary, leaves stripped
- 2 tbsp olive oil
- 2 onions, thickly sliced
- 500ml lamb or chicken stock
- 200ml white wine
- Flaky sea salt
- Black pepper
Preheat your oven to 160°C (140°C fan).
Score the lamb shoulder fat in a diamond pattern. Make small incisions all over and push slices of garlic into them.
Rub the lamb with olive oil, chopped rosemary, salt and pepper. Place the onion slices in a large roasting tin, sit the lamb on top, and pour in the stock and wine.
Cover tightly with foil and roast for 3 hours.
Remove the foil, baste with the pan juices, and increase the temperature to 200°C (180°C fan). Roast for a further 45-60 minutes until the top is golden and the meat pulls apart easily with a fork.
Rest for 20 minutes under foil before pulling or carving.
Serving suggestion
Serve with roasted potatoes, seasonal greens and a red wine gravy made from the pan juices. The meat is so tender it barely needs a knife.
Leftovers
Shredded lamb shoulder is incredible in tacos, pies or on toast the next day.
Wine pairing
A bold Syrah or Grenache stands up to the rich, fatty meat.
Key Facts
- Prep Time
- 1h 5m
- Cook Time
- PT4H
- Servings
- 6
- Difficulty
- Easy