Slow Roasted Lamb Shoulder

I love a roast dinner – there’s something about it that feels so homely, and with friends of ours coming over for dinner (who have recently emigrated to Hong Kong) I decided to do a traditional British supper to welcome them back to the country.  This time of year is all about Spring Lamb and slow roasting it really shows it off at its best!  Slow Roasted Lamb Shoulder is definitely a firm favourite in our household!Slow Roasted Lamb Shoulder by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, Sugarfree, Primal, Whole30, Low Carb, LCHF

The thing I love about slow roasts is that you can’t really go wrong – the time scale doesn’t matter too much – you can under-do it, but it’s pretty hard to over-cook it.  The longer it stays in the oven, the better it gets – perfect if you find yourself having a catch up and dinner gets pushed back a bit!

The cooking guidelines obviously vary with the size of the piece of meat that you use, but mine was 2kgs and was in the oven for 4 1/2 hours.  This sized lamb shoulder was plenty for four of us with lots of left-overs so it probably serves 6!

So how to prepare the meat…  

Start by preheating the oven to 170C (340F).

Begin the prep by chopping the garlic into fairly thick slices – maybe 3 or 4 slices per clove and then place the lamb, fat side up and score small incisions with a sharp knife all over the fat of the lamb shoulder.  Stuff a piece of garlic into each incision along with a small sprig of fresh rosemary.Slow Roasted Lamb Shoulder by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, Sugarfree, Primal, Whole30, Low Carb, LCHF

Then layer the anchovy fillets on top of the lamb shoulder.  I promise it wont taste fishy – it just really adds a lovely salty, umami taste to the whole Slow Roasted Lamb Shoulder – I don’t even really like anchovies and you can’t taste them at all!  If you’re really worried about the anchovies then leave them out and just use regular olive oil or butter to drizzle over the lamb shoulder (see later for this step).Slow Roasted Lamb Shoulder by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, Sugarfree, Primal, Whole30, Low Carb, LCHF

Slice the onions and layer them on a baking tray along with any leftover rosemary and garlic that you may have.  Place the shoulder of lamb on top of the onions and drizzle the anchovy oil over the whole thing.  Season well with salt and pepper.  Add 100ml of water to the baking tray.

Now you have to enclose the lamb.  Using tin foil, cover the lamb and the tray entirely so that it can steam inside the foil – you want to try to not have any gaps in the tin foil at all.

Pop the lamb into the pre-heated oven and leave to roast for about 4 hours.  After the 4 hours, remove the tin foil and cook for a further 30mins so that the lamb has a chance to brown and crisp up.  You can then pretty much leave it in the oven until you are ready to serve it – you may want to rest it for 10-15 mins when it comes out of the oven so that the juices have a chance to drain.

If you want to, you can make a gravy from the juices and the onions in the bottom of the baking tray.  Collect the juices from the resting lamb and those in the bottom of the baking tray.  Skim off as much fat from the surface as possible.  Blend these with the onions using a Hand Blender then reduce the sauce in a pan (heat on low for about 10-15 minutes) on the hob until it thickens slightly (as I can’t use flour to thicken my sauces).

Doesn’t it look amazing!

You almost don’t need to carve it, it just falls away from the bone, and the fat has all melted and the skin is lovely and crisp.  Give it a try – it’s so easy to make and looks so much more impressive than the actual effort required to cook it.  I’m sure Slow Roasted Lamb Shoulder will become a family favourite in your house too!Slow Roasted Lamb Shoulder by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, Sugarfree, Primal, Whole30, Low Carb, LCHF

I served it with potatoes dauphinoise (for the others), Cauliflower Mash, Honey & Thyme Roasted Carrots, and Roasted Fennel for a proper Roast Dinner!Slow Roasted Lamb Shoulder by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, Sugarfree, Primal, Whole30, Low Carb, LCHF

I then served my Apple & Cinnamon Crumble for dessert – you can’t get more British than that!  If you love this you’ll love my Slow Cooker Lamb Shanks too!

Print Recipe
Slow Roasted Lamb Shoulder Yum
Slow Roasted Lamb Shoulder by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, Sugarfree, Primal, Whole30, Low Carb, LCHF
Prep Time 10 minutes
Cook Time 4 1/2 hours
Servings
people
Prep Time 10 minutes
Cook Time 4 1/2 hours
Servings
people
Slow Roasted Lamb Shoulder by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, Sugarfree, Primal, Whole30, Low Carb, LCHF
Instructions
  1. Preheat the oven to 170C (340F)
  2. Score small slits into the lamb fat and stuff with large slices of garlic and rosemary sprigs.
  3. Layer the anchovy fillets on top of the lamb. Keep the oil for step 5.
  4. Slice the onions into rings and layer on a baking tray along with any leftover garlic and rosemary.
  5. Sit the lamb shoulder on top of the onions, drizzle with the anchovy oil and season well with salt & pepper.
  6. Add the water to the bottom of the baking tray.
  7. Cover the lamb and baking tray entirely in tin foil so there are no gaps.
  8. Roast in the oven for 4 hours.
  9. After 4 hours, remove tin foil and cook for a further 30 minutes.
  10. Rest for 10-15 minutes before serving.
To make the Gravy
  1. Collect the juices that run off the lamb and any in the bottom of the baking tray.
  2. Skim off as much of the fat as possible.
  3. Blend the juices with the roasted onions using a stick blender.
  4. Reduce on the stove on a low heat to thicken further if necessary.
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Dietary & Allergy Information for Slow Roasted Lamb Shoulder

This recipe is suitable for the following diets:

Grain-Free, Gluten-Free, Refined-Sugar Free, Dairy Free, Paleo, Primal, Specific Carbohydrate Diet – SCD, Whole30, Low Carb & LCHF.

See my Products Page for Ingredients & Bakeware that I recommend.

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55 Comments Add yours

  1. thetravelpockets says:

    Oh my, this looks so tasty and pretty easy to make! Added to my collection of recipes 🙂

    1. Thanks – I love recipes where you just put them in the oven and forget about them!

  2. Shirley says:

    I am fond of cooking and trying new recipes. It is something different that i will love to try. Thanks for sharing. Love to see more such recipes in future as well. .

  3. Ludmilla says:

    It seems so moist and delicious!!

  4. Ludmilla - Brazilian Flair in the USA says:

    This lamb looks so moist and delicious!!

  5. The husband loves lamb! I love all the seasonings you’ve used here– delicious!

  6. Emma says:

    It looks so delicious !! I’m hungry now because of you haha

  7. westviamidwest says:

    This is a great option for a Holiday dinner coming up. The rosemary and garlic will double as making my house smell wonderful! Love it!

    1. It does smell amazing whole it’s cooking – and so much tastier than turkey!!!

  8. Elizabeth says:

    We are seriously big fans of lamb here in our house as we have some of the world’s finest growing on our doorstep! Two of them are now in our freezer, so that’s a few shoulders. Gorgeous recipe!

    1. Yum! It’s lovely having locally sourced produce!!

  9. This looks incredible. Slow roasting is great. We love recipes that we don’t have to watch over.

    1. Me too – pop it in and go for a nice long walk until it’s ready!!

  10. Rachel says:

    My mister won’t eat lamb so it is rare i get to enjoy it, this makes me want lamb all the more x

  11. Jen Enoch says:

    I have to tell you, I’ve never made lamb, mostly because I’m so afraid of ruining it. These steps are laid out so well, I really think I can do it!! Thank you so much for posting this!

    1. You can’t ruin this! The longer you cook it the better!! ?

  12. Erica Price says:

    That does look so tasty. Difficult to beat a good roast and I love how it looks with the rosemary sprigs.

  13. Holly says:

    This looks really good. Lamb is just so expensive.

    1. I find most meat is these days ? – decent organic stuff anyway, but worth it for a special occasion!

      1. Doreen says:

        Emma, I too eat all organic, and yes, it is rather costly here in America too. I didn’t buy myself turkey for our Thanksgiving holiday as it was way too expensive. I instead roasted a chicken. Worked for me!

  14. Oh gosh! It looks delish! I would love to eat it now please hahaha!

  15. Doreen says:

    It looks delicious. Amazingly yummy. I’m American, so silly question, but what is a hob? LOL Also, I would imagine if you leave the roast in a hot oven too long, it would dry out, no? I like a juicy roast.

  16. Brooke says:

    I can smell it through the screen! Looks so yum!!

  17. kage2015 says:

    In our small area it is hard to find lamb, I have one store that still cuts their own meats and they always have lamb..

  18. Emily says:

    OMG, my husband loves Lamb. This is going on the menu next week. Thank you so much for this 🙂

  19. Looks so delicious! Just perfect for Easter.

  20. Cheyenne says:

    This looks delicious!

  21. EMMA! I totally agree with you, roasts are such great comfy food and I think they’re a nice dish to bring everyone in the family together. THIS ROAST you made would bring the whole neighborhood to your table. I love how delicious it looks because it’s making me hungry!

  22. itsahero says:

    I really really want to give this a shot, but we’re going to brunch for Easter! So perhaps I’ll just have to make this another time!

  23. This lamb looks good. I sent it to my mother-in-law for some inspiration for Sunday dinner. Thanks for sharing.

  24. KYLIE ABREU says:

    OMG this looks devine! I love lamb but have never been game enough to try and make it

  25. OMG it looks delicious!!! I just can only think of eating lamb shoulder. It is a perfect recipe for this easter days. Thank you!

  26. This looks so yummy! I’m going to try this recipe out for my easter dinner!

  27. This would be a good Easter dish for next weekend. Thanks for the recipe.

  28. This sounds incredible! I might try to make this for Easter!

    xo, Helene

  29. Anna says:

    Oh my i love lamb. This looks very tasty. I am gonna try buying lamb to cook. This is such a great idea.

  30. That looks AMAZING. I don’t have a lot of experience in cooking lamb, but I might try this recipe! Thanks for sharing!

  31. Andrea says:

    this lamb looks crazy good, I love lamb, especially like slow roasted like this. I like the rosemary and whole garlic cloves totally my type of thing. Perfect for this weekend.

  32. Joscelyn | Wife Mama Foodie says:

    This would be so delicious for Easter! Can’t wait to try it!!

  33. Hra Karidi says:

    Omg its seems so delicious!!! i love eating lamb 🙂

  34. Jan says:

    Ok, officially hungry now. Looks delicious tanks for sharing the recipe!

  35. This looks wonderful and perfect for Easter! Not everyone in my family loves lamb, but I sure do 🙂

  36. Paula Richie says:

    I do not eat lamb but it looks delicious! My mom made us eat it a lot as children so I can’t stand it now 🙂

  37. danay says:

    I’ve never made lamb, but this I have to try. It looks amazing.

  38. I’ve never roasted lamb before, or cooked it all for that matter. We have enjoyed it in restaurants, though. I love how tender this looks and will definitely have to try it out.

  39. Anne Murphy says:

    I’ve used the slow roast method for beef, but never for lamb. (Well, I don’t cook lamb very often – it’s not that readily available here, and ridiculously expensive…) I can sometimes get it at the farmer’s market, though, so I’ll have to look out for a shoulder and try this!

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