Slow Cooked Lamb Shoulder

LunchDinner
Written By Tiffany Cracknell

I first discovered slow cooked lamb shoulder from Jamie Oliver years ago and the recipe has evolved to this quick easy Sunday roast.  

Funny the first time I cooked this, my whole family just stood around the kitchen bench and ate it right there, so delicious we didn’t even make it to the table 😂

This one does take a bit of time to cook (3-4 hours in oven) but it’s so easy to prep and then into the oven. Your house will smell amazing as it slowly cooks. 

We serve ours with roast veggies, greek salad, goats cheese, hommus and yoghurt. The leftovers are fought over as it’s just as delicious if not better the next day. 

Yield: 6 Serves with leftovers
Author:
Only the BEST Slow Cooked Lamb Shoulder

Only the BEST Slow Cooked Lamb Shoulder

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M
The first time I cooked this, my whole family just stood around the kitchen bench and ate it right there, so delicious we didn’t even make it to the table. The perfect weekend lunch or dinner!

Ingredients

  • 1.5-2kg lamb shoulder - bone in
  • 30g butter softened
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh garlic
  • Fresh sprig rosemary
  • 100g water

Instructions

  1. Take lamb out of fridge an hour before you want to use.
  2. Preheat oven to highest temperature.
  3. Combine spices, salt and paper in a bowl
  4. Dice rosemary leaves and peel and cut 4-5 garlic cloves in half.
  5. Place lamb in large roasting tray and cut small holes with a sharp knife. Poke pieces of garlic into holes. Repeat on other side. Smear lamb over both sides with butter. Then sprinkle both sides with spice mix and rosemary. Place lamb into pan top side up. Put water into bottom of pan and cover tightly with 2 pieces of foil. Place into oven and reduce heat to 180 degrees. Cook for 3-4 hours (the longer the better) depending on size of lamb, taking the foil off for the last 30 mins. If lamb is b bigger then 2kg make sure to give the full 4 hours cooking time.
  6. Make sure you let it rest for 10-15 mins before pulling apart to serve. It should pull away with ease using just tongs or a fork.
  7. Serve however you like it, notes below. If you want, leave the leftovers (if any) in the pan and place covered in the fridge. The next day return to the oven to re warm.

Notes

Serving suggestions -


We love it served with roasted potato/sweet potato, a greek salad, tzatziki and goats cheese feta.

Also delicious in wraps or as a lamb burger.

Put the leftovers in the freezer to use next time you make pizzas. Lamb, feta, tomato and red onion pizza served with tzatziki drizzle, delish!

Nutrition Facts

Calories

275.65

Fat

13.06 g

Sat. Fat

5.56 g

Carbs

0.55 g

Fiber

0.2 g

Net carbs

0.33 g

Sugar

0.01 g

Protein

36.9 g

Sodium

542.79 mg

Cholesterol

126.56 mg

The nutritional information on this blog is generated by an automated system and should be regarded as an estimate. Variations may occur due to product types, brands, and processing. Use this data as a guide and consult a professional for personalised dietary advice. This information is not intended as medical advice.

Did you make this recipe?
Tag @tiffanyjanecreates on instagram and hashtag it #lambshoulder
Tiffany Cracknell
Previous

Cheesymite Scrolls
Next

Beef Mince Tacos