Slow Roasted Lamb Shoulder

This slow roasted lamb shoulder might just be the best roast lamb you’ve ever had! We have tender, fall-apart meat that is incredibly juicy and flavourful, cooked with roasted vegetables all in the one pot. Served with a simple gravy made from the pan drippings, this comforting roast couldn’t be easier and makes the ultimate Sunday family dinner.

Course Main Course

Cuisine Australian

Prep Time 15

Cook Time 3 45

Total Time 4

Servings people

Calories 561kcal

Author Sally

Ingredients

1.3-1.5 kilogram lamb shoulder bone in
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
3-4 garlic cloves peeled and sliced
2 sprigs rosemary
1 onion peeled and quartered
2-3 carrots peeled and cut into chunks
3-4 potatoes peeled and cut into chunks
1 ½ cups beef or chicken stock

For the gravy:

2 tablespoons plain flour/all purpose flour
1 ½ cups beef or chicken stock
Salt and pepper

Instructions

Preheat the oven to 180°C (350°F).
Use a sharp knife to cut small slits all over the lamb and insert the sliced garlic and small sprigs of rosemary into the slits.
Rub the lamb all over with olive oil, then season with salt and pepper.
Place the onion quarters, carrot chunks, and potato chunks into the base of a large, lidded ovenproof pot or roasting dish. Pour in 1½ cups of beef or chicken stock.
Place the prepared lamb shoulder on top of the vegetables. Cover with the lid (or tightly cover with foil if using a roasting dish) and roast for 3 hours, or until the meat is tender and pulls apart easily with a fork.
Remove the lid or foil and increase the oven temperature to 220°C (425°F). Make sure there is still a little liquid in the base of the pot and add a little more water or stock if needed. Roast the lamb for a further 20-30 minutes, or until the top is golden and slightly crisp.
Carefully remove the lamb and vegetables from the pot and transfer to a platter. Cover loosely with aluminium foil and rest for 30 minutes.
Make the gravy. Place the pot with the remaining liquid on the stovetop over medium heat.
Sprinkle in the flour and whisk well to form a paste, scraping up any browned bits from the bottom of the pot.
Gradually pour in the extra 1½ cups of stock, whisking continuously until smooth. Simmer the gravy, whisking, until thickened to your liking.
Season to taste with salt and pepper, then remove from the heat.
Serve the roasted lamb shoulder with the vegetables and the gravy, and any additional sides you prefer.

Notes

Serving size: Lamb shoulder shrinks as it cooks due to its high fat and connective tissue content, therefore a 1.3–1.5 kg bone-in lamb shoulder will comfortably feed 4–6 people, depending on appetites and the sides you serve. If you're feeding a crowd or want leftovers, consider using a larger shoulder or roasting two smaller ones side by side.

Nutrition