Slow-Roasted Lamb Shoulder with Garlic and Rosemary

Bone-in lamb shoulder rubbed with garlic, fresh rosemary, and olive oil, roasted low and slow until the meat pulls apart with a fork. The long roast renders the fat, crisps the outside, and makes the interior impossibly tender. Serve it with roasted root vegetables or fluffy couscous for a meal that feels like a Sunday feast any day of the week.

By TasteBuds

Recipe details

Yield
6 people
Prep time
20 minutes
Cook time
5 hours
Total time
4 hours 50 minutes

Ingredients

  • 1 (4 to 5 lb) Bone-in lamb shoulder
  • 8 cloves Garlic, minced
  • 3 tbsp Fresh rosemary, finely chopped
  • ¼ cup Extra-virgin olive oil
  • 1 tbsp Kosher salt
  • 1 tsp Freshly ground black pepper
  • 1 large Lemon, halved
  • 1 lb Carrots, peeled and cut into 2-inch chunks (optional, for roasting alongside)
  • ½ lb Parsnips, peeled and cut into 2-inch chunks (optional, for roasting alongside)
  • 1 large Red onion, cut into wedges (optional, for roasting alongside)

Instructions

  1. Take the bone-in lamb shoulder (4 to 5 lb / 1.8 to 2.25 kg) out of the fridge and let it sit at room temperature for 30 minutes. This helps it cook more evenly.
  2. Mince 8 cloves garlic.
  3. Finely chop 3 tbsp fresh rosemary.
  4. In a small bowl, combine the 8 cloves garlic, minced, 3 tbsp fresh rosemary, finely chopped, ¼ cup (60 ml) extra-virgin olive oil, 1 tbsp kosher salt, and 1 tsp freshly ground black pepper. Stir into a thick paste.
  5. Pat the lamb shoulder (4 to 5 lb / 1.8 to 2.25 kg) dry all over with paper towels. Use a sharp knife to score the fat cap in a crosshatch pattern, cutting about ¼ inch deep. This helps the fat render and the rub penetrate.
  6. Rub the garlic-rosemary paste all over the lamb, working it into the scores and coating every surface. Really massage it in.
  7. Preheat the oven to 300°F (150°C).
  8. Place the lamb fat-side up in a large roasting pan or Dutch oven. Tuck the 1 large lemon, halved cut-side down under and around the lamb.
  9. Cover the pan tightly with aluminum foil. Roast for 4 hours. The lamb will steam and braise in its own juices.
  10. While the lamb roasts, if using vegetables, peel and cut 1 lb (450 g) carrots into 2-inch chunks, peel and cut ½ lb (225 g) parsnips into 2-inch chunks, and cut 1 large red onion into wedges.
  11. After 4 hours, remove the foil carefully (hot steam will escape). If using vegetables, tuck the 1 lb (450 g) carrots, cut into chunks, ½ lb (225 g) parsnips, cut into chunks, and 1 large red onion, cut into wedges around the lamb. Increase the oven temperature to 400°F (200°C) and roast uncovered for 30 minutes. The fat will crisp and the vegetables will caramelize.
  12. Check the lamb with a meat thermometer. It should read around 195°F (90°C) and the meat should pull apart easily with a fork. If it's not quite there, roast another 15 minutes.
  13. Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 15 minutes. The juices will redistribute and the meat will stay moist.
  14. Pull the lamb apart with two forks, discarding any large chunks of fat. Arrange on a platter with the roasted vegetables (if using) and spoon the pan juices over the top.