Roasted Lamb Shoulder

Original Recipe: link More roasted things. Regal.


  • Lamb shoulder - 1.8kg / 3.5 lb
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 onion, quartered
  • 1 head garlic
  • 3 garlic cloves
  • 8 sprigs rosemary
  • 1 cup water

Preheat oven to 240°C/465°F

  • Rub the lamb with the olive oil, salt and pepper.
  • 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.
  • Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
  • Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
  • 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).

Slow roast, covered Roast, covered with the foil, for 3 hours.

Brown it, uncovered After slow roasting, remove the 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.

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.

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).

Last modified: December 24, 2021
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