Slow-Roast Shoulder of Lamb

Lamb shoulder slow-roasted with rosemary, garlic, and white wine, finished under a crunchy parsley and breadcrumb crust. Yields tender, pull-apart meat.

byAlyssa Holder

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The slow roast lamb shoulder recipe from Sheen Falls Lodge may seem like a simple dish, but it is one that you will want to prepare over and over again. If you happen to be in Kenmare, Ireland, you can visit The Stables Brasserie and Bar at Sheen Falls Lodge to try their famous Slaney Valley Lamb Rump.

For those of us who live thousands of miles away, the slow roast lamb shoulder is a great alternative and a recipe that will transport our taste buds to the 5-star hotel’s restaurant, which has a warm and inviting setting with equine-inspired design features, art deco lighting, and elegant seating. The menu offers a range of delicious dishes made with fresh ingredients, many of which are sourced locally or from the estate’s own gardens.

Like The Stables Brasserie and Bar’s menu offerings, this recipe is nothing short of delicious. The lamb is cooked to a tender, melt-in-your-mouth texture in the oven, infused with the rich flavors of rosemary, garlic, and red wine.

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.

Frequently Asked Questions

How long does a slow-roast lamb shoulder take?

At 320°F (160°C) with the bone in, a 3-pound shoulder typically takes 4-5 hours. It is done when the meat pulls away from the bone easily and is soft enough to break apart with a spoon.

Should I cover the lamb shoulder while it roasts?

Cover it tightly with foil for most of the cooking time to retain moisture. Remove the foil in the final 30-45 minutes to allow the outside to brown and the mustard-breadcrumb crust to form.

What wine works best for cooking with this lamb?

A dry white wine or a light-bodied red such as a young grenache or Côtes du Rhône adds good flavor without overpowering the lamb. Use something you would drink.

Can I make the rosemary-garlic rub in advance?

Yes. Mix the chopped rosemary and garlic with olive oil and refrigerate for up to 2 days. Applying it the night before and allowing the lamb to marinate overnight gives deeper flavor.