Categories Christmas Recipes, Dinner Recipes, Family-Friendly Meals, Holiday Recipes

Slow Roasted Lamb Shoulder

by Annmarie

This juicy Slow Roasted Lamb Shoulder may sound fancy, but it couldn’t be easier to make. The lamb cooks low and slow until it’s fall-apart tender, soaking up all the rich flavors from a savory sun-dried tomato sauce. It’s the kind of dish that feels special without requiring any complicated steps.

Serve it with creamy mashed potatoes or mashed cauliflower to catch every drop of that delicious sauce, and you’ve got a comforting, impressive meal that works for both weeknights and special occasions. Just carve, spoon, and enjoy!

Slow Roasted Lamb Shoulder fb 3

Slow Roasted Lamb Shoulder

Slow Roasted Lamb Shoulder

This juicy Slow Roasted Lamb Shoulder may sound fancy, but it couldn’t be easier to make. The lamb cooks low and slow until it’s fall-apart tender, soaking up all the rich flavors from a savory sun-dried tomato sauce. It’s the kind of dish that feels special without requiring any complicated steps.

Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 20 minutes
Total Time 4 hours 5 minutes

Ingredients

For the Sauce:

  • 2 tablespoons worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon low sodium soy sauce
  • 4 large garlic cloves, roughly chopped
  • ½ cup chopped, oil-packed sun dried tomatoes
  • ⅓ cup fresh mint leaves
  • ⅓ cup fresh parsley
  • 2 lemons, juiced
  • ¼ cup hot water

For the Lamb:

  • 4 pound bone-in lamb shoulder
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 large yellow onions, peeled and cut into thick rings
  • 6 cloves garlic, smashed
  • 1 cup water, (you can also use red wine or broth)

Instructions

Step-By-Step Instructions

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Notes

  • Cooking Time Tip: For a shoulder under 3 pounds, reduce the roasting time by 20 minutes by covering it with foil. Aim for about 2 hours and 40 minutes to avoid drying out the meat.
  • Internal Temperature: Remove the lamb from the oven when it reaches a safe internal temperature of 145°F for minimum safety, 160°F for medium, or up to 170°F for well done. Use an Instant Read Meat Thermometer to ensure it’s cooked to your liking.
  • Keep in mind that a 4-pound bone-in lamb shoulder yields around 2 pounds of cooked meat. This is because the meat shrinks while cooking. Lamb shoulder has a thick layer of fat that will mostly melt, and a bone runs through the middle of the shoulder.
  • Store leftovers in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.

© Annmarie

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