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Slow Roasted Rosemary Garlic Lamb Shoulder
5 from 396 votes

Slow Roasted Rosemary Garlic Lamb Shoulder

Slow Roasted Rosemary Garlic Lamb Shoulder is a hearty main dish featuring a bone-in lamb shoulder infused with rosemary and garlic. The slow roasting method at a moderate temperature produces tender, flavorful meat with a crisped outer crust. Aromatics like onion and garlic bulb roast underneath, enhancing the lamb's richness. This cut's higher fat content yields a juicy result, ideal for a comforting family meal.

Prep Time
15 mins
Cook Time
3 hrs 30 mins
Total Time
3 hrs 45 mins
Servings: 4 - people
Calories: 575 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1.8kg / 3.5 lb lamb shoulder Note 1, bone in
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 onion no need to peel, quartered
  • 1 garlic cut in half horizontally, head
  • 3 garlic cut into slivers, cloves
  • 8 rosemary sprigs
  • 1 cup water
Gravy
  • 2 tbsp flour
  • 2 cups beef broth (or 1 cup red wine + 1 cup water)
  • black pepper
  • salt

Instructions

    Cup of Yum
  1. Preheat oven to 240°C/465°F (220°C fan forced).
  2. Rub the lamb with the olive oil, salt and pepper.
  3. 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
  4. Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
  5. Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
  6. 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).
  7. Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
  8. 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.
  9. 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.
  10. 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).
  11. Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!
Gravy
  1. Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).
  2. 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. 
  3. 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. 
  4. 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.

Notes

  • Use a fattier bone-in lamb shoulder to ensure juiciness and full flavor in the slow roasting process.
  • Make deep incisions in the meat to insert rosemary and garlic for infusing robust aromatics throughout the lamb.
  • Keep the roasting covered initially to retain moisture, then remove cover to brown and crisp the outer skin for texture contrast.
  • Monitor the liquid in the roasting pan, adding water if necessary to prevent burning of the aromatics beneath the lamb.
  • Adjust roasting times if using smaller or boneless lamb shoulders; reduce slow covered roasting by about 20 minutes for smaller cuts.
  • Consider roasting potatoes on the shelf below the lamb during the final browning step to create truly crunchy roast potatoes alongside.
  • A 1.5kg lamb shoulder yields approximately 700g of meat after cooking and is suitable for about four servings.

Nutrition Information

Serving 398g Calories 575cal (29%)

Nutrition Facts

Serving: 4 - people

Amount Per Serving

Calories 575

% Daily Value*

Serving 398g
Calories 575cal 29%

* Percent Daily Values are based on a 2,000 calorie diet.