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Slow-Roasted Rosemary Lamb Shoulder for Home Cooks

Aromatic and tender, this Slow-Roasted Rosemary Lamb Shoulder showcases rich flavors and a melt-in-the-mouth texture, making it an ideal centerpiece for specia…

Ingredients

  • 1 4-5 lbs lamb shoulder
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 2 cups chicken or beef broth
  • 1 onion quartered
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  • Preheat your oven to 300°F (150°C).
  • In a small bowl, mix minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper to form a paste.
  • Rub the herb mixture all over the lamb shoulder, making sure to coat all sides evenly.
  • Place the lamb in a roasting pan and surround it with quartered onions.
  • Pour the broth around the lamb, making sure not to wash off the herb mixture.
  • Cover the roasting pan tightly with aluminum foil.
  • Roast in the preheated oven for 4 to 5 hours, or until the meat is tender and pulls away from the bone.
  • Remove the foil for the last 30 minutes of cooking to allow the lamb to develop a golden crust.
  • Once done, let the lamb rest for at least 20 minutes before carving.
  • Slice the lamb shoulder and serve with the roasted onions and pan juices.