Slow-Roast Lamb Shoulder with Rosemary
A whole lamb shoulder roasted four hours over wine, potatoes and root vegetables, pulled apart with two forks.
270 min
6 servings
Difficulty 4/5
Lunch · Dinner
Prep 25 min · Cook 245 min
Shoulder is a working muscle, so it is tough at an hour and falls apart at four. Twenty minutes hot at the start colour the fat, the long covered stretch does the work, and the last quarter hour uncovered puts the crust back.
Per serving
686
kcal / serving
Ingredients
Written for 6 servings. Change the servings to rescale every amount.
Lamb
Lamb Shoulder
1,200 grams
Garlic
6 cloves (18 grams)
Rosemary, dried
2 teaspoons (2.4 grams)
Olive Oil
2 tablespoons (28 grams)
Salt
to taste
Black Pepper
to taste
Under the meat
Onion
2 pieces (220 grams)
Carrot
3 pieces (180 grams)
Potato
800 grams
Red Wine
250 milliliters
Chicken Stock
300 milliliters
Bay Leaf, dried
2 pieces (0.4 grams)
Steps
Take the lamb out of the fridge an hour before you start. Cold meat going into a hot oven overcooks at the edge before the middle moves.
5 min
Heat the oven to 220 °C.
5 min
Score the fat side in a criss-cross a centimetre deep, without cutting into the meat, and push slivers of garlic into the cuts.
10 min
Rub the shoulder all over with the oil, the rosemary and plenty of salt and pepper.
5 min
Spread the thick-sliced onion, the carrots and the halved potatoes in a deep roasting tray, pour in the wine and the stock, add the bay leaves and set the lamb on top.
8 min
Roast 20 minutes at 220 °C to colour the fat.
20 min
Drop the oven to 150 °C, cover the tray tightly with foil and roast 3 hours 30 minutes. Baste the meat twice with the tray juices along the way.
210 min
Take the foil off and give it 15 minutes back at 220 °C to crisp the top.
15 min
Rest the shoulder 20 minutes under loose foil before you pull it apart. Cutting it straight from the oven loses the juices to the board.
20 min
Serving suggestion
Serve the tray vegetables under the meat and spoon the pan juices over everything.
Storage
Three days in the fridge. The cold meat is very good in a sandwich with mustard.
Notes
Four hours of oven time and about 690 kcal a serving. It is a Sunday roast, not a weekday plate.
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