Slow-Roast Shoulder of Lamb

This slow-roast shoulder of lamb recipe is cooked to a fall-apart tenderness – perfect for cold spring evenings and beyond.

What’s more, the shoulder is one of the cheaper cuts of lamb, and this recipe will generously serve 4-6 people. You’ll love that you can put it in the oven early in the morning and forget about it for four hours. When it’s done, it will emerge moist and so tender that it just falls off the bone. You don’t even need to slice it; just pull it apart with two forks.

You can serve it with Colcannon Potatoes, a hearty winter dish made with Irish colcannon potatoes loaded with cabbage, bacon, and the best butter and cream you can find. Alternatively, you can serve it with Beer Cheese Macaroni, a creamy macaroni and cheese taken up a notch by tossing it in a homemade beer cheese. Or with with simple Roast Potatoes and Roast Root Vegetables.

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Slow-Roast Shoulder of Lamb

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• Author: Sheen Falls Lodge
• Total Time: 4 hours 30 minutes
• Yield: 4-6 servings 1x

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Description

Slow roast shoulder of lamb recipe is cooked to a fall-apart tenderness in the oven, while being infused with the pervasive aroma and flavor of rosemary, garlic, and red wine.

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Ingredients

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• 4 rosemary sprigs
• 2 cloves of garlic
• 2 chopped onions
• 1.5kg lamb shoulder with the bone in
• 1 small glass of wine
• 2 Tbsp olive oil
• Salt
• 1 bunch of parsley
• 3 tablespoon of Dijon mustard
• 500g Breadcrumbs

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Instructions

Lamb shoulder

• Heat oven to 160 degrees celsius
• Finely chop the rosemary and garlic mix with olive oil. 
• Make 3-4 slashes across the top of the lamb then rub the garlic and rosemary all over the lamb.
• Season well with salt. 
• Scatter the onion into the base of a large roasting pan place the lamb shoulder on
• Place in the oven and roast for 1 hour. 
• Remove from the oven, pour in the wine
• Roast for 3 more hours until the meat is tender. 

Lamb topping

• Chop bunch of parsley finely
• In a bowl combine parsley, breadcrumbs and Dijon mustard. 

Final step

• Coat the top of the lamb with topping
• Return to the oven for 2 minutes. 
• Remove and leave to rest for 15 min
• Pour remaining pan juices into a pan or bowl
• Serve lamb alongside pan juices and other sides.

• Prep Time: 30 minutes
• Cook Time: 4 hours
• Category: Main Course
• Method: Slow Roasting
• Cuisine: American