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Recipe Shoulder

Slow Roasted Shoulder of Lamb

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 30 minutes
  • Yield: 8 1x


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!



  • 1 shoulder of lamb, weighing about 2.5kg
  • 150ml (5 fl oz) olive oil
  • 3 sprigs rosemary, washed
  • 1 garlic bulb, halved
  • sea salt and black pepper
  • 8 medium onions, peeled
  • 125ml (½ cup) balsamic vinegar
  • 250ml (1 cup) red wine
  • 250ml (1 cup) port
  • 250ml (1 cup) lamb stock


  1. Preheat the oven to 180°C (fan 170°C/350°F/gas 4).
  2. Heat the oil in a large ovenproof casserole dish and brown the lamb shoulder on both sides.
  3. Remove the lamb and season it generously on both sides.
  4. Gently fry the onions in the same dish for 5 minutes, or until softened.
  5. Arrange the garlic halves and rosemary on top of the onions then place the lamb on top.
  6. Cook for one hour in the oven.
  7. Remove the casserole from the oven, then pour in the red wine, balsamic vinegar, port and stock.
  8. Reduce the oven temperature to 130°C (fan 110°C/265°F/gas mark ½), and return the meat to the oven.
  9. Cook for 5 hours with the lid on.
  10. Remove the lid and continue to cook for the last 1 hour.
  11. Place the casserole on to a low heat to reduce any excess liquid. Baste the lamb with this during the reducing, along with the onions, Just be careful they don’t stick or burn.


  • Serve the soft meat cut in pieces with the onions, some of the jus, a few cloves of garlic, and some mashed potato.
  • If you like a thicker sauce you can thicken it with a cornstarch slurry afterwards.
  • Category: Main Course
  • Cuisine: French


  • Serving Size: 1 serving
  • Calories: 479
  • Sugar: 5.1 g
  • Sodium: 167 mg
  • Fat: 31.6 g
  • Saturated Fat: 7.8 g
  • Carbohydrates: 13.7 g
  • Fiber: 2.8 g
  • Protein: 29.5 g
  • Cholesterol: 97 mg