shoulder of lamb

Slow cooked shoulder of lamb

Until a visit to Barcelona, Spain where a family friend treated us to a tender and succulent slow roast shoulder of lamb, we have often favoured the popular roast leg of lamb to the shoulders. Ever since this most delicious food experience , we now opt for the shoulders to the leg of lamb for our family roast meals. Following my friend’s recipe ,I have tweaked the ingredients to suit our taste.

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Prep Time 30 mins
Cook Time 4hrs 40mins
Prep Time 30 mins
Cook Time 4hrs 40mins
  1. Heat oven to 140 C
  2. In a large baking pan, spread the garlic, orange, oregano, thyme and one sprig rosemary and place the shoulder of lamb on top of these ingredients.
  3. Pour the wine and stock over the lamb.
  4. Season with salt and pepper to taste.
  5. Place the rest of the rosemary sprigs on top of the lamb.
  6. Cover with foil and roast for 4 hours.
  7. Remove the pan from the oven and pour the liquid into a saucepan.
  8. For the healthy option, remove the excess fat from the lamb.
  9. Reduce the liquid to a thick jus.
  10. Turn oven up to 180 C and roast for another 30 minutes to an hour or until golden brown.
  11. When brown, rest the roast for 10 minutes and place in a large serving platter.
Recipe Notes

Serve with roast vegetables, potato salad or salad.

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