Slow Roasted Lamb Shoulder

Slow roasted boneless lamb shoulder! This crowd-pleasing meat is slowly cooked to perfection in the oven, it is flavourful, tender and the meat literally melts in your mouth.

Let me show you how to cook boneless lamb shoulder in easy steps. Serve with delicious homemade gravy, potatoes and gremolata.

Lamb shoulder

You do not need to wait until Easter or Sunday to enjoy a good lamb roast, you can enjoy it at any night of the week going with this easy and delicious recipe. I made this in a cast iron pot (casserole dish) and the meat was amazingly tender and fell apart after slow roasting. You can use any oven-proof dish of choice.

This Lamb shoulder roast can be made as a one pot dish. i.e. you can cook it along with potatoes and vegetables in the same pan. However, while this yields a super flavourful and delicious result, I personally do not like the amount of oil that make it happen.

Lamb tend to release a lot of oil when it cooks, I don’t consider it a healthy option, except I reduce the oil and continue to cook with the potatoes and veg. That said, if you are not worried about the oil, then, by all means, add these with the lamb when roasting it as a one-pot meal.

Related post: Roast Leg of lamb with gravy

Why you should make this boneless lamb shoulder roast

This recipe is foolproof: you do not require any special kitchen skill to make this roast lamb shoulder

Minimal effort: you can go on to make the side that’ll accompany the meat whilst it slow cook in the oven.

Few ingredients are required yet the result is a juicy flavourful meat.

The only TLC you can give your lamb shoulder roast is to let it slow cook or slow roast for optimum result. You can’t rush great things and this meat is a great example of such.

Ingredients

Rolled boneless lamb shoulder

Fresh garlic

Onions: substitute for shallot

Fresh rosemary

Fresh thyme

beef stock

Salt and freshly cracked black pepper

How to cook slow-roasted lamb shoulder

Preheat the oven to 220C/425F and prep the remaining ingredients. Cut the shallots into halves and the garlic bulb into two width-wise. You do not need to peel the garlic and shallots. Place the shallots and half of the garlic bulb in the casserole dish along with thyme and rosemary. Reserve the remaining garlic and some few springs of rosemary and thyme for later.

You do not need to unroll the lamb before cooking as it can be cooked with the strings tied.

Place the lamb on a chopping board and rub olive oil all over it, then proceed to season it generously with salt and black pepper.

Place the lamb skin side up and over the aromatics, then sprinkle the remaining garlic, rosemary and thyme over the lamb. Pour the beef stock at the bottom of the pot, cover the pot with its lid and place it in the oven.

Reduce the temperature to 170C/340/ gas mark 3 and roast for 3 hours or as specified on the label of the meat packaging. 30 minutes before the end of the cooking time, remove the lid of the pan/dish and allow it to cook in the oven for the remaining time.

Remove the lamb from the oven, transfer the roasted lamb to a warm plate/platter and rest for at least 20 minutes covered with an aluminium foil before carving.

You can make the gravy while the lamb is resting.

Don’t let all the rich and flavour pan-juice go to waste, make some delicious lamb gravy. It only takes about 5 minutes.

Skim off excess fat from the top of the juice in the pot. You can also, remove the remaining vegetable using a slotted spoon if you don’t want garlicky gravy.

Place the pot on medium heat, add about 1 ½ tablespoon of flour to the pan and whisk to combine. Gradually add about 1 cup of stock to the roux until fully incorporated. Cook for another 2 to 3 minutes until the desired thickness is achieved.

Check for salt and pepper and adjust to taste. Take it off the heat and pass through a fine sieve for a smooth and silky gravy. Pour it into a gravy boat and serve over carved or pulled lamb along with vegetables.

What to serve with slow-roasted lamb

Creamy mashed potatoes

Cheesy baked mashed potatoes

Roasted cauliflower and broccoli

Roasted frozen broccoli.

Air fryer roasted potatoes

Smashed broccoli

Scalloped potatoes

Brown sugar glazed carrots

Hasselback potatoes

Gremolata (recipe coming soon)

Tips

• Let the lamb come to room temperature before cooking.

• You can marinade the lamb for up to 24 hours in the fridge.

• You can seal the lamb before roasting. This is the process whereby you brown the seasoned lamb in hot oil on all sides before roasting.

• Cook the lamb in the middle shelf of your oven for even distribution of heat.

How to store

if you had any leftover from this meat and you are wondering what to make with it. I love to make a quick lamb curry during the week or as a wrap or sandwich filling for lunch.

by the way, this meat would stay fresh in the fridge for up 3 days in an airtight container. Make sure it cools completely before storing away.

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