This slow roast lamb shoulder recipe is one of those memorable recipes that delivers flavors and textures that linger long on the taste buds. It's a truly sensational dish that has a knockout star quality. Serve this up for Sunday lunch, and you're guaranteed to wow your family and friends.
It's one of those spectacular dishes you can proudly serve to a special someone or your family on a special occasion.
It's not a quick and easy dish, however. This slow-cooked shoulder of lamb is not a quick meal that one can prepare in under thirty minutes. In fact, for this whole shoulder of lamb to release its impeccable flavor into the dish, it takes four hours to cook!
While four hours might seem like a long time, if you are preparing a feast – trust me, those four hours will whizz by.
So, read on to discover how to make this exceptional lamb recipe. It's a definite melt-in-the-mouth sensation!
Why you'll love this slow roast lamb shoulder
- This incredible lamb roast has an amazing array of flavors with tender meat that melts in your mouth.
- Slow roast lamb shoulder makes the perfect showpiece Sunday roast.
- This recipe produces the most amazing lamb gravy!
- All the magic happens in one pot... making everything easier and saving on the cleanup!
- Leftover lamb can be used to make incredible sandwiches.
Equipment needed
There are a few important kitchen items you'll need before starting this recipe:
- Ovenproof casserole dish – get yourself a robust, quality cooking pot for this recipe
- Chef's knife – a sharp knife is a must
How to make slow roast lamb shoulder
You need lamb shoulder, onions, oil, stock, rosemary, garlic, red wine, port and balsamic vinegar for this recipe.
Brown the lamb shoulder all over, then set aside.
Gently fry the onions until softened.
Add halved garlic bulb and rosemary to the translucent onions.
Pour in the stock, red wine, port and balsamic vinegar.
Place the lamb on top and cover with a lid. Cook long and slow.
Remove the lamb to rest. Sieve the gravy, then return the sauce to the pot to bubble away and thicken while you get the accompaniments ready.
Serve immediately with your favorite trimmings and lashing of gravy. Enjoy!
Top tip
Scrape down the sides with a strong spatula, then deglaze the pan with a little water or balsamic vinegar. Then use this amazing cooking liquid to add flavour as you fry the onions.
What to serve with slow roasted lamb shoulder
Sides
- You can serve this slow-cooked shoulder of lamb on a bed of roasted sweet potato mash for a filling dish. Of course, serving traditional rosemary roast potatoes is also another excellent option. For a lighter alternative that's also lower on the number of calories, opt for a vegan cauliflower mash.
- Serve with roasted vegetables or a fresh garden salad.
- Couscous or quinoa can be great accompaniments, especially with the Middle Eastern spice variation.
- Warm, crusty bread or flatbreads are excellent for soaking up the gravy.
Wine pairing
- I highly recommend going for a full-bodied, dry, heavy red wine. For example, this includes a glass of Château Chantelune. It is produced in the prestigious Margaux appellation in Bordeaux and is a blend of Merlot, Cabernet Sauvignon and Cabernet Franc.
- You can't go wrong with a wine with elegant fruity aromas and rich texture. Perfect for this melt-in-the-mouth lamb recipe.
- Another good option is an Italian Chianti, which should be widely available in most supermarkets. Other fantastic red wines are Burlesque, which has plummy tones and hints of black pepper, and Petit Saó, which has floral, honey notes, and fig undertones.
- Other great wines to pair with lamb include Merlot, Cabernet Sauvignon, and Malbec.
Condiments
Use mint sauce or a homemade chutney on the side for added flavor.
Variations to this recipe
Alcohol-Free Cooking
Replace red wine and port with grape juice and a splash of vinegar to mimic the acidity and sweetness.
Dietary Requirements
For gluten-free needs, thicken the gravy with cornstarch instead of flour. Take 125ml (½ cup) of the cooking liquid and stir 14g (2 tbsp) cornstarch into it. Place the pot over a low heat and stir while drizzling the slurry back into the sauce. It should thicken after a few minutes.
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Add a flavour maker
This slow-roasted lamb shoulder has an incredibly rich flavor. However, adding a secret ingredient or two can make it even more spectacular.
When you return the lamb shoulder to the pot, add a dash of Worcestershire Sauce. If you can't find this classic sauce, use a suitable alternative – some great Worcestershire Sauce substitutes exist.
Another way to bring a little magic to any lamb stew is to add a single anchovy into the pot after you've fried the onions. It might sound a little strange, but trust me... it works!
Popular substitutions
Herbs and Spices
- Experiment with different herbs like mint, sage, or oregano for a different flavor profile.
- For a Middle Eastern twist, add cumin, coriander, or a pinch of cinnamon.
Marinades and Rubs
- Use a yogurt-based marinade with spices for a tenderizing effect and unique flavor.
- A mustard, honey, and herbs rub can add a sweet and tangy crust to the lamb.
Vegetables
- Substitute onions with leeks or shallots for a milder flavor.
- Add root vegetables like carrots, parsnips, or potatoes to the roasting pan for a complete meal.
Stock
- Chicken or vegetable stock can be used as a substitute if you don't have lamb or beef stock.
Top tips
- If you like a thicker sauce you can thicken it with a cornstarch slurry afterwards.
- Haven't got any rosemary to hand? Not to worry, try one of these rosemary substitutes instead!
- After braising the lamb shanks, you'll be left with a crispiness on the bottom of the saucepan. This is pure magic; whatever you do, don't waste it!
Do you need to debone the lamb shoulder?
My slow-cooked shoulder of lamb recipe calls for leaving the bone in for two good reasons. First, the bone helps preserve the bold flavor of the lamb as well as make it so tender. Second, it makes the lamb meat more delicate, and pulling the meat off the bone is so visually appealing.
Actually, there's a third reason: presentation and overall impression. The shoulder of lamb seems more festive when presented on the dish with the bone.
You can opt to make this slow-cooked shoulder of lamb recipe boneless. However, you must adjust the cooking times and limit the amount of dry heat the lamb is exposed to. Otherwise, you risk making the lamb meat tough and dry.
If you want to use a rolled boneless lamb shoulder in this recipe, ensure you have a cooking thermometer to monitor the cooking temperature. That's the only way to ensure you will cook the lamb sparingly.
How long should you cook slow roasted lamb shoulder?
For me, four hours is a good amount of time. Slow-cooking lamb can take as long as seven hours, but I prefer a slightly higher temperature and shorter cooking time.
Does lamb shoulder get more tender the longer you cook it?
Yes, for certain cuts. Slow-cooking lamb shank or lamb shoulder in liquid for a long period of time gives you incredibly tender meat.
Cooking cuts such as lamb chops over a long period of time can lead to the meat being dry and chewy.
What temperature should lamb shoulder be cooked at?
This lamb shoulder should be cooked at 180°C/350°F (160°C fan).
How do you know when a slow roast shoulder of lamb is cooked?
Slow-roasting lamb shoulder for over four hours will ensure the lamb is cooked properly. Just to be sure, lamb is cooked properly after it has reached an internal temperature of 60°C.
Is it better to cook lamb shoulder fast or slow?
Cuts like shoulder of lamb need to be slow roasted to achieve wonderfully tender, melt-in-the-mouth melt, especially when cooked in liquid.
Searing the lamb shoulder on high heat before cooking it low and slow produces the best results. This is because you want that marvelous caramelized finish on the outside of the meat.
Browning the meat at a high temperature creates the Maillard reaction.
What's the maillard reaction?
It’s a chemical reaction between the meat's reducing sugars and amino acids. It’s what gives browned food that incredible flavor.
Different foods react in different ways to being cooked on a high heat. Meat such as lamb is amazing when browned before being cooked low and slow.
How do you stop slow cooked lamb shoulder from drying out?
Ensure enough liquid is in the pot to keep the meat succulent and moist. If you notice the pot is drying out, add more liquid.
How do you skim fat off the top of the meat juices?
The simplest way is to use a large spoon to 'skim' the fat from the top of the juices.
However, you can also use a few little ingenious tricks. Use a slice of bread or a paper napkin to soak up the fat floating on the surface. Another idea is to allow the meat juices to cool. The fat will begin to solidify, allowing you to remove it from the surface easily.
What can you do with leftover lamb?
Use leftover lamb to make sandwiches, salads, or shepherd's pie.
You can even make leftover turkey goulash, leftover turkey nachos, and leftover turkey lasagna.
What herbs go with lamb?
Do balsamic onions go with lamb?
This lamb pairs perfectly with balsamic onions, which are integral to balancing this dish. When you make these balsamic onions, follow the recipe. However, instead of keeping the onions whole, you can cut them into sections to be soft and tender.
More luscious lamb recipes
Get inspired by the following lamb recipes:
- BBQ pulled lamb – another slow cooked lamb delight, this time in the form of an irresistible burger
- Lamb leg steak – lightning quick sensational steaks, these make a wonderful quick and easy Sunday lunch
- Indian leg of lamb – if you’ve never had Indian leg of lamb, you’re in for a treat. It’s a spicy slow-cooked sensation!
- Lamb shish kebab – a healthy kebab, this is the perfect proof that fast food can be healthy
- Slow cooker lamb shanks – this lamb steaks recipe is the ultimate Sunday lunch comfort food!
- Lamb Tacos – These amazing Mexican lamb tacos are amazingly tasty! Tender, smoky and spicy slow-cooked lamb that melts in your mouth, served up in a warm tortilla and finished with your favourite toppings
📖 Recipe
Slow Roasted Shoulder of Lamb
- Total Time: 6 hours
- Yield: 8 servings 1x
- Diet: Low Lactose
Description
This slow cooked shoulder of lamb is a definite melt-in-the-mouth recipe that needs roughly 7 hours to roast. Combines lamb with balsamic onions. Divine!
Ingredients
- 2kg lamb shoulder (bone-in)
- 2 tbsp olive oil, plus extra for frying onions
- 2 tsp salt
- 1 tsp black pepper
- 8 medium onions, chopped
- 1 head garlic, cut in half horizontally
- 3 garlic cloves, cut into slivers
- 8-10 sprigs rosemary
- 125ml balsamic vinegar
- 250ml red wine
- 250ml port
- 250ml lamb or beef stock
- Optional: 2 sprigs of fresh thyme
- Optional: 2 bay leaves
For the Gravy:
- Juices from the roasting pan
- 2 tbsp flour
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan).
- Season the Lamb: Season the lamb generously with salt and pepper.
- Sear the Lamb: Heat 2 tablespoon olive oil in a large ovenproof casserole dish. Sear the lamb shoulder on both sides until browned. Remove the lamb and set aside.
- Cook Onions: Add olive oil, if needed, in the same casserole dish and gently fry the chopped onions until softened.
- Herb and Garlic Bed: Arrange the garlic halves, rosemary, thyme, and bay leaves on top of the onions.
- Add Liquids: Mix the balsamic vinegar, red wine, and port together. Pour in this mixture with the lamb or beef stock in the pot.
- Initial Cooking: Place the lamb on top. Cover with a lid or foil — place in the oven and slow roast, covered, for 4 hours.
- Uncover and Brown: Remove the cover, check the liquid level, and increase the oven temperature to 220°C/425°F. Roast for another 20-30 minutes for a crisp exterior.
- Rest the Lamb: Remove the lamb from the casserole, cover it with foil, and let it rest for 20-30 minutes.
- Prepare the Gravy: Skim off excess fat from the roasting pan. Over medium heat, mix in flour to thicken the juices, cooking until desired consistency — season with salt and pepper.
Notes
- Marinating (Optional): For added depth, consider marinating the lamb overnight in olive oil, garlic, and herbs.
- Serving Suggestions: Complement with roasted vegetables or a fresh salad.
- Leftover Lamb: Great for sandwiches, salads, or reheated meals.
- Prep Time: 30 minutes
- Resting Time: 30 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Roast
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 512
- Sugar: 7.4 g
- Sodium: 828.6 mg
- Fat: 20.7 g
- Saturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 16.5 g
- Fiber: 2.4 g
- Protein: 51.1 g
- Cholesterol: 165.3 mg
Jan
Oh Candy, you are teasing us aren’t you! Silly thing!
londonPablo
was fortunate to come across this excellent recipe last Easter, lockdown 2020. it was delicious. the cooking method you outline is spot on. mine even had that enticing red glow as in your photos. had it with a puree of creamy whipped aubergine in a béchamel/parmesan sauce.
Dina
I don't have a casserole dish. Can I make this in a metal/Pyrex dish with a foil lid or will the meat dry out?
michelle
Hi Dina, I think its possible! If you are worried about the meat drying out a bit, then why don't you put a bit of water at the very bottom. The steam will keep the meat nice and juicy. 🙂
Jo Hutchinson
this sounds amazing.
Lucio
It all looks and taste great with roast lamb the problem I have is the fat content of this cut of meat. What I do is at 3/4 of cooking time I lift the roast from the cooking pot and insert a baking tray at the bottom of the pot and then put back the roast on the tray and let it cook for the remaining time,this will allow most of the fat to drain at the bottom of the pot. I then cook extra vegetables separately.
michelle
That's a great tip, Lucio. Thanks!
Ken
This is devine - no squeezy cheese needed Candy. Utterly decadant.
Jim Pads
Really looking forward to cooking this dish!
Candy, I feel very sorry for you
Jane Willis
PS you can tell from the state of last night's typing that the lamb deserved a really good bottle of red wine with it.... sorry about the typos.
Jane Willis
Ooooh, that was wonderful. I love the way balsamic vinegar brings out the flavour of slow cooked lamb, and it worked brilliantly this time. A perfect dish for somebody who works from home too, I could bung it in the oven while I was tsaking a lunch break and then it was ready for dinner - and the preparation was so long ago it felt as if I'd not cooked at all. Thelamb was tender, juicy and succulent.
But I really wouldn't advise cooking pommes boulangeres to go with it. After 3 hours in the oven, which is what I'sallowed, they were still undercooked and crunchy and I had to give them a zap in the top oven on maximum to make them edible. That was supposed to have been my added twist to the dish. I advise sticking to the recommended mash!
Jane Willis
If you live somewhere where you can't get hold of superb ingredients whose flavours speak for themselves without being masked behind extraneous ingredients I feel very sorry for you. I hope you will tell us where this place is so we can avoid it!
uh huh
Candy. It probably tastes of lamb......
Candy
This food look tasteless and bland. I didn't view the ingredients first just the picture and the picture spoke tasetless and bland. Just looked at the ingredients and I was right. I can't see why some of the posters have quoted it look delicious etc, they obviously just cook with salt and pepper
Christine
What is bland about that picture???? It looks delicious. The online world is a strange one - people with no idea getting the same airtime as others. LOL
Phil
I haven't cooked this yet but it looks delicous the sad thing is we recently travelled to London from Australia and without realising it at the time actually stopped and looked at the menu one day as we were walking past Toms Kitchen. I wish I paid more attention to this before we left as I would have had no hesitation in booking dinner there. Maybe next time in the meantime I will try my nbest to see if I can recreate this at home.
Alex
My goodness that looks delicious! I wish I can cook lol
Sarah, Maison Cupcake
Mmm I bet that's divine!
Stella
This is one of my favorite meals ever. I love lamb shank and shoulder of lamb and slow cooking is the best for sure.
Kavey
This does look delicious!
Adele
Michelle, this looks absolutely fabulous! It also fits the bill of minimal preparation for maximum effect. I can't wait to try it.