This slow cooked lamb shoulder will be the juiciest, most incredible lamb roast you have ever had! With rosemary and garlic stuffed into incisions, it infuses this lamb roast with the most incredible flavour as well as adding a subtle perfume to the lamb gravy.
Lamb shoulder has more flavour and is easier to cook than lamb leg. Virtually foolproof, minimal effort, and incredible meat that is so tender that you won’t need a knife to carve this! Want to upgrade to the Rolls Royce version? Try the Ultimate 12 Hour Roast Lamb or browse the entire Roast Lamb recipe collection.
Slow Cooked Lamb Shoulder is the ultimate lamb roast
Being born into a foodie family, there is always a flurry of emails leading up to a Sunday Night Roast. It usually goes something like this:
My brother (the “serious” foodie): Let’s do a standing rib roast. Dry aged from Victor Churchill (PS A gourmet expensive butcher in Sydney!)
Me: That’s ridiculous. It will cost $100!
Brother: If we’re gonna do a roast, we should do it right. I’m not doing a lamb leg from Coles!
Me: Who said you’re cooking? I’M the Roast Queen, remember?
Brother: Self proclaimed titles carry no weight.
Me: How about a slow cooked lamb shoulder?
Brother: OK. That’ll do. I’ll do the sides.
Sister: I don’t mind. Just tell me what I need to do.
Mum: Send me a shopping list.
And thus the roles and responsibilities for a Sunday Night Roast are set.
Lamb Shoulder
Lamb shoulder is not as popular as lamb leg – and I truly do not understand why. It has more flavour and it’s far juicier. The only “downside” I can think of is that it needs to be slow cooked, it can’t be cooked hard and fast like a classic Roast Lamb Leg that’s cooked until perfectly pink and juicy inside.
On the other hand, because lamb shoulder is a juicier cut, it’s incredibly forgiving so if it’s in the oven for too long, it’s still going to be gloriously juicy.
I love using the technique of stuffing rosemary and garlic into incisions to infuse the meat with flavour. You can really only do this with rosemary because the sprigs are stiff enough to stick into the holes.
And also it works well for this recipe because it is slow roasted – the flavours do not infuse as well into the meat with a traditional roast that only takes 1 1/2 hours or so. So take advantage of it in this recipe!
OK, signing off! Love to hear if this makes it to your Sunday Night family dinner! – Nagi x
My favourite side dishes for roast lamb
More Roast Lamb Recipes
I love a good roast lamb – so I’ve shared a few over the years!
Slow Roasted Lamb Shoulder
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Slow Roasted Rosemary Garlic Lamb Shoulder
Ingredients
- 1.8kg / 3.5 lb lamb shoulder (bone in) (Note 1)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 onion, quartered (no need to peel)
- 1 head garlic , cut in half horizontally
- 3 garlic cloves , cut into slivers
- 8 sprigs rosemary
- 1 cup water
Gravy
- 2 tbsp flour
- 2 cups beef broth (or 1 cup red wine + 1 cup water)
- Salt and pepper
Instructions
- Preheat oven to 240°C/465°F (220°C fan forced).
- Rub the lamb with the olive oil, salt and pepper.
- Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
- Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
- Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
- Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
- Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
- Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
- Check if ready: By now, you should be able to part the meat with two forks – if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
- Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
- Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!
Gravy
- Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).
- Place the roasting pan on the stove over medium high heat. Add the flour and stir to mix in with the fat. Cook for 30 seconds.
- Add the stock gradually and stir to combine. Use a potato masher to mash the onion and garlic, making sure that all the garlic squeezes out of the skin.
- Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove. Season to taste with salt and pepper, strain into bowl being sure to squeeze all juices out of garlic etc, then transfer into gravy jug.
Recipe Notes:
- Smaller lamb shoulder (around 1 kg) – cut down roasting time while covered by 20 minutes (doesn’t change by much, shoulder meat needs a minimum time to breakdown);
- Boneless lamb shoulder – reduce covered cook time by 20 minutes. A 1.8kg bone in lamb shoulder will weigh about 1.3kg with the bone removed;
- Rolled boneless lamb shoulder (~1.1 – 1.3kg) – cook time per recipe.
- 2 x ~1.5kg/3lb shoulders – fit into one pan (they will shrink, so ok if touching), add 30 minutes to cover slow roast time.
Originally published February 2015, updated with new photos, new commentary and video – AND Life of Dozer added!Nutrition Information:
BEST OF SUNDAY SUPPER ROASTS
Life of Dozer
Hmm. Not surprising he’s interested in what’s going on here….
The slow roasted lamb shoulder was excellent and the gravy the best I ever made. Thank you for a great recipe that was so easy to follow. Love the videos!
Wahoo, I’m so happy you enjoyed it Deanna!
Hi I’m using a boneless lamb shoulder do I need to adjust the time? Or heat
Hi Diana, it’s a very forgiving recipe as it’s slow cooked you really can’t go wrong – just check it and if not done, keep cooking 🙂
How do you know if it’s “done”? If it’s falling apart?
Followed the lamb shoulder recipe & voila the perfect lamb, gravy & crunchy potatoes
Hi Nagi, this is going to sound really silly but if I’ve got X2 2kg Lamb Shoulders would I be cooking these two seperate Lamb shoulders the same time in the oven as if I had only one in there?
I’m having quite a few people over and I want to get X2 Lamb shoulders with the Bone-in. But I am a little perplexed with my cooking times.
So all up I will have 4kilos of Lamb shoulder but two seperate pieces. If I could have your insight that be great. Thankyou x
Hi Cathy, as they are two separate pieces, cook them both in the oven as per the directions for one piece – Love to know how you go!
Hi Nagi,
How would i make this in a slow cooker?
Hi Sophie – give this one a go https://salesdock.info/slow-cooker-roast-lamb-leg/%3C/a%3E – N x
This is such a great recipe! I am never good with roast but this has not failed me once! :))
It’s so forgiving Su-Ann, I’m so happy you loved it!
Hi Nagi,
Just wanted to say great job. I have cooked this Lamb Shoulder recipe about 4 times now and it’s amazing.
Keep up the great work. I use your site as a go to all the time.
Matt
Wahoo, that’s awesome Matt!!
Hi Nagi!
I am going away on a winter country get away with friends this weekend and we are making this on Saturday night. We have 2 x 1.7kg bone in shoulders. Can we do them in the same tray and should we cook for any longer? Can not wait to try it!
Hi Laini, you can do it in the same tray, cook it as per the recipe & enjoy! – N x
You really are the roast queen! I made this last night and it was delicious! Thank you
Hi Nagi, I know it’s a lot of effort for such a small roast, but if I make this with a 1 lb boneless lamb shoulder roast, would I just cook it for less time — what do you think is a good guess — 2 hours? More, less?
Hi Susan, It’s a forgiving recipe, I’d check after 1.5 hours. If it still seems tough, just keep cooking (and check every half an hour) until to get to that tender, fall-apart stage ☺️
Hi Nagi
My oven is faulty and awaiting spare parts so I’m wondering if I can somehow adapt your recipe to cook my shoulder of lamb on the stove?
Hi Rebecca, I’d say on a very low stove in a dutch oven may work but I haven’t tried it to be honest! – N x
Hi, I haven’t tried this recipe yet. But I want to give it a go. Do you think it would make a difference to wet brine the shoulder the day before, or should I not bother?
Hi Melysa, I don’t think it’s necessary for this recipe – It’s slow cooked so the meat is very tender and succulent! – N x
Hey Nagi I’m
Making this on Sunday …i have been making roast lamb shoulder for a while now. However due to my mums teachings I always order from
The butcher lamb shoulder OFF the bone …I wanted to know does this make a massive difference?! And if so what’s the difference having the bone in it’s always super juicy but I think I never leave it in long enough for it to literally pull apart like this …it’s too late now as I’ve already made my order and butcher has ready for me but yeah I’d just love to get your knowledge on why having the bone in is better as opposed to not. Wish I read this recipe earlier…also another question I have been taught to literally wrap the roast in baking paper and then foil rather than just cover …do you recommend this method ?! I am so confused now I feel like I’ve been doing it so wrong even though my husband swears I make the best lamb roast! but again it has never pulled apart the way yours does…
Hi Sue-Ellen, bone in meat generally tastes better. I don’t find that you need to cover with baking paper and foil – but if you cook it long enough the proteins will break down and the meat will be fall-apart tender. I hope you give this one a try!
thanks so much Nagi 🙂
i will make again exactly the way you do. I will let you know how it goes!
Hi Nagi I have left you a couple comments regarding this recipe and I’ve had no response would you mind please answering my questions so I know for next time I make this? Thank you
Hi Sue-Ellen, sorry I get thousands & thousands of messages and I try to respond to each and every one. What was your question?
I made this tonight for my husband’s birthday and it was so simple and so delicious. Just a quick question – in step 7 is that temperature fan-forced or standard? Thanks again for the great recipe, I will definitely make this again.
Hi Alison, thats the temp for both – If it makes a difference to a recipe I will always state it – N x
Sorry Nagi also another question I have been taught to literally wrap the roast in foil rather than just cover …do you recommend this method ?! I am so confused now I feel like I’ve been doing it so wrong even though my husband swears I make the best lamb roast!
Hey Nagi I’m
Making this on Sunday …i have been making roast lamb shoulder for a while now. However due to my mums teachings I always order from
The butcher lamb shoulder OFF the bone …I wanted to know does this make a massive difference?! And if so what’s the difference having the bone in it’s akways super juicy but I think I never leave it in long enough for it to literally pull apart like this …it’s too late now as I’ve already made my order and butcher has ready for me but yeah I’d just love to get your knowledge on why having the bone in is better as opposed to not. Wish I read this recipe earlier
Another brilliant recipe Nagi, I did this last weekend, I’m never confident cooking these cuts of meat but it turned out perfectly and so tender, thanks again for a great recipe 👍
That’s great Fiona, I’m so glad you loved it!
simple recipe to get a juicy lamp shoulder cooked at home. for accompaniment i had creamy spinach.
Sounds great Abhay!
Hi Nagi
This looks amazing, so I sent the shopper out for a lamb shoulder. I see other comments about no bone, but I have a different problem: no bone and two *small* pieces- with a combined weight of just 700g… Is this recipe that flexible?? Can I still go ahead?!
Hi Emily, You can’t really go wrong here because it’s slow cooked and should be almost fall apart. I’d just check at about 1.5-2 hours to ensure the meat is tender and then continue with 30 minutes uncovered.
Thanks, Nagi, that’s pretty much what I did. I also cooked it in a Dutch oven to make sure the moisture stayed in with such a small amount. It only needed about 15 minutes to brown up. Perfect! And received such high praise from the small people here.
Thanks for another sensational recipe!