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Slow Roast Lamb Shoulder

Slow roast lamb shoulder recipe
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Slow-roasted lamb shoulder is the epitome of a cozy, hearty meal that brings loved ones together. This one-pan recipe allows for tender, succulent lamb infused with aromatic herbs and surrounded by a colorful medley of roasted vegetables. The rich flavors meld beautifully as this dish cooks slowly, creating an unforgettable experience perfect for family gatherings or special occasions. Imagine the savory aroma filling your home as you serve up this comforting feast—it’s more than just dinner; it’s a celebration of togetherness and tradition.

Ingredients

Scale
  • 2–2.2 kg (4.4 – 4.8 lbs) shoulder of lamb
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried rosemary
  • 4 medium red-skinned potatoes, chopped
  • 10 small carrots, peeled
  • 10 shallots, peeled
  • ½ butternut squash, sliced
  • 12 Brussels sprouts
  • 200 g (4 oz) tenderstem broccoli
  • 300 ml (1 1/4 cups) lamb stock
  • Optional: Cornflour slurry for thickening gravy

Instructions

  1. Preheat your oven to 180C/350F.
  2. Score the fatty surface of the lamb shoulder and rub it with olive oil, salt, pepper, and rosemary.
  3. Place the lamb in a large baking tin and cover tightly with foil. Roast for about three hours.
  4. After three hours, remove the foil and add potatoes around the lamb.
  5. After 15 minutes, add carrots, shallots, butternut squash, and Brussels sprouts to the tin; toss gently.
  6. Add broccoli last and roast for another 15 minutes until all veggies are tender.
  7. Rest the lamb for about ten minutes before serving; prepare gravy from drippings if desired.

Nutrition

Find it online: https://cookingwitheliana.com/slow-roast-lamb-shoulder-recipe/