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Slow-Roast Lamb Shoulder

4h 20m Total time
20m Prep
6 Serves
easy
GF Gluten-Free

About

A slow-roast lamb shoulder is one of the most forgiving and rewarding things you can cook. Stud it with garlic and rosemary the night before, leave it in the oven for four hours and it will reward you with fall-apart meat that needs nothing more than some good bread to mop up the juices. Perfect for a relaxed Sunday lunch or a dinner party where you want to spend time with your guests, not the hob.

Method

  1. Score the lamb all over with a small sharp knife — about 20 deep cuts. Push a sliver of garlic and a small piece of rosemary into each cut.
  2. Mix the olive oil, salt, pepper, smoked paprika, and lemon zest together. Rub this all over the lamb, covering every surface. If time allows, cover and refrigerate overnight or for at least 2 hours.
  3. Preheat the oven to 220°C (200°C fan). Place the lamb in a large deep roasting tin. Roast uncovered for 20 minutes to brown and develop colour.
  4. Reduce the oven temperature to 160°C (140°C fan). Pour the wine (or water) and stock into the bottom of the tin. Add the thyme sprigs and lemon halves.
  5. Cover tightly with two layers of foil, crimping it firmly around the edges of the tin to seal in the steam. Return to the oven.
  6. Roast for 3.5–4 hours until the meat is completely tender and pulling away from the bone. Check once halfway — if the liquid has reduced to less than 1cm, add a splash more water.
  7. Rest the lamb uncovered for 20–30 minutes before serving. Use two forks to pull and shred the meat directly in the tin.
  8. Serve with the pan juices spooned over, roast potatoes, and something green.

Notes

  • Bone-in shoulder is essential — the bone adds flavour and helps the meat hold together during the long cook.
  • The wine can be replaced with extra stock or water if preferred.
  • Leftovers are excellent cold in flatbreads with yoghurt and cucumber, or reheated gently with the pan juices.