Roasted Lamb Shoulder

Name: Roasted Lamb Shoulder
Prep time: 10 min
Cook time: 3 h 15 min
Total time: 3 h 25 min
Yield: 6 people
Ingredients: 3.5 to 4.5 lb shoulder of lamb; fine sea salt; freshly ground black pepper

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4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 25 mins
Servings
6 people
Calories
736 kcal
Course
Main Course
Cuisine
International

Roasted Lamb Shoulder

Freya Patterson

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A basic recipe for roasted shoulder of lamb. You will only need the lamb shoulder, salt and pepper.

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Ingredients

Servings

3.5 to 4.5 lb shoulder of lamb bone-in, 1.5-2 kg, Note
fine sea salt or Kosher
freshly ground black pepper

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Instructions

Bring to room temperature: Take the lamb shoulder out of the fridge one hour before roasting it.
Preheat the oven to 460°F/ 240°C.
Prepare lamb: If the thick layer of skin is still on, remove it (it's usually already removed). Remove the silver skin on the underside of the lamb's shoulder using a small sharp knife.
Season lamb: Place the lamb shoulder in a roasting pan. Sprinkle it generously with salt and pepper, rub the spices into the piece of meat, and place the roasting dish in the oven.
Roast at high temperature for 15 minutes.
Reduce the temperature to 360°F/ 180°C and continue slow cooking the shoulder of lamb for 3 hours.
Cover with foil if required: If, during the last hour of the cooking time, you notice that the shoulder threatens to get too dark, cover the dish loosely with a piece of aluminum foil. It depends on your oven, so check to be safe. Remove the foil during the last 10-15 minutes of the cooking time.
Rest: Once ready, place the lamb shoulder on a serving platter, cover it loosely with aluminum foil and let rest for about 15-20 minutes before carving.

Notes

If your lamb shoulder is larger than that, you should add about 30 minutes for each extra 2 lbs/ 1 kg.

Nutrition Information

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Serving 1/6 of the dish Calories 736kcal (37%) Protein 61g (122%) Fat 52g (80%) Saturated Fat 22g (110%) Polyunsaturated Fat 26g Cholesterol 243mg (81%) Sodium 325mg (14%)