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Tender Slow-Roasted Lamb Shoulder

This tender slow-roasted lamb shoulder is perfect for a hearty family meal, combining simple ingredients and easy preparation for maximum flavor and ambiance.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 each bone-in lamb shoulder (4-5 pounds)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 cups low-sodium chicken or beef broth
  • 1 cup red wine (optional) For added flavor
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • to taste various vegetables (like carrots, potatoes, and onions) (optional) For a complete meal

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. In a small bowl, mix the minced garlic, rosemary, thyme, salt, pepper, olive oil, and lemon juice. Rub this mixture all over the lamb shoulder.
Cooking
  1. Optional: Heat a large skillet over medium-high heat and sear the lamb for about 5-7 minutes on each side until golden brown.
  2. Place the lamb shoulder in a roasting pan. Pour the broth (and red wine, if using) into the pan.
  3. Cover the pan tightly with aluminum foil and roast in the preheated oven for about 4-5 hours, or until the meat is fork-tender and falling off the bone.
  4. Let the lamb rest for about 15-20 minutes before carving. Serve with the roasted vegetables and drizzle some of the cooking juices on top.

Notes

Don't rush the slow cooking! Use leftovers creatively for dishes like shepherd's pie or tacos. Feel free to experiment with flavors.