Description
A rustic slow-roasted lamb shoulder, cooked low and slow until the meat practically falls apart at the touch of a fork. The outside is beautifully browned, with a crust that’s crisp and deeply flavorful from garlic, rosemary, and a good pinch of sea salt. As it roasts, the kitchen fills with the warm, comforting aroma of herbs and slow-cooked meat — the kind of smell that makes everyone drift toward the oven.
When it’s finally ready, the lamb pulls apart in tender, juicy shreds, glistening with its own rich juices. Each bite is hearty and full of depth — the sweetness of the lamb mingling with roasted garlic and earthy herbs. Served alongside roasted potatoes or buttery mash, it’s the sort of meal that brings everyone together around the table, talking, laughing, and reaching for seconds.
Cooking Instructions
🐑 Slow-Roasted Garlic & Rosemary Lamb Shoulder
Ingredients:
1 whole lamb shoulder (about 2–2.5 kg)
6–8 cloves of garlic, sliced
A few sprigs of fresh rosemary (or thyme)
Olive oil
Sea salt & cracked black pepper
1 cup of stock (lamb or chicken)
1 cup of red wine (optional but heavenly)
2 onions, quartered
2 carrots, roughly chopped
Method:
Preheat your oven to 160°C (320°F) — nice and gentle heat.
Prep the lamb: Using a small knife, poke little slits all over the shoulder and tuck slices of garlic and rosemary into each one. Rub the whole joint generously with olive oil, salt, and pepper.
Build the base: Scatter the onions and carrots in a large roasting tray. Place the lamb on top, pour in the stock and wine, and cover tightly with foil.
Slow roast for 4½–5 hours, basting once or twice. The meat should be so tender it falls off the bone with a gentle pull.
Finish it off: Remove the foil, crank the heat up to 220°C (425°F), and roast uncovered for another 20 minutes to crisp up that glorious golden crust.
Rest it for 15–20 minutes before serving.
Serve with: buttery mashed potatoes, roasted vegetables, or even a simple loaf of crusty bread to mop up those rich, herby juices.
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