Slow Cooked Lamb Shoulder (Printable)

Succulent lamb shoulder slow-cooked with garlic and fresh herbs for rich, tender flavor.

# Ingredient List:

→ Meat

01 - 1 bone-in lamb shoulder (approximately 4.5 pounds)

→ Marinade & Seasoning

02 - 6 cloves garlic, minced
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme leaves
05 - 2 tablespoons fresh oregano, finely chopped
06 - 1 teaspoon sea salt
07 - 1 teaspoon freshly ground black pepper
08 - 1 lemon, zested and juiced
09 - 3 tablespoons olive oil

→ Vegetables

10 - 2 large onions, sliced
11 - 3 carrots, cut into chunks
12 - 2 celery stalks, cut into chunks

→ Liquid

13 - 1 cup dry white wine
14 - 1 cup chicken or beef stock

# Steps:

01 - Preheat your oven to 300°F.
02 - In a small bowl, mix together the garlic, rosemary, thyme, oregano, salt, pepper, lemon zest, lemon juice, and olive oil to form a paste.
03 - Pat the lamb shoulder dry with paper towels. Rub the herb-garlic paste all over the lamb, pressing it into any crevices.
04 - Arrange the sliced onions, carrots, and celery in a large roasting pan or Dutch oven. Place the lamb shoulder on top of the vegetables.
05 - Pour the white wine and stock around (not over) the lamb. Cover tightly with a lid or double layer of foil.
06 - Roast in the preheated oven for 4 to 4.5 hours, basting occasionally, until the lamb is extremely tender and easily pulls apart with a fork.
07 - Remove the lid or foil for the last 30 minutes of cooking to let the lamb brown.
08 - Transfer the lamb to a platter and let rest for 15 minutes before carving or shredding. Serve with the vegetables and pan juices.

# Expert Tips:

01 -
  • The low and slow method transforms tough lamb into something impossibly tender
  • The herb crust creates a flavor that develops beautifully over hours
  • This dish makes your entire home smell like a Mediterranean kitchen
02 -
  • The meat is done when it pulls apart effortlessly with a fork
  • Letting it rest is not optional or the juices will run out
  • The vegetables underneath become incredibly flavorful and should be served with the meat
03 -
  • If using dried herbs instead of fresh, use half the amount called for
  • A meat thermometer should read about 95°C (200°F) when fully tender

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