Description
This Slow-Roasted Rosemary Lamb Shoulder is rich, tender, and infused with garlic and fresh herbs. Perfect for holidays or a cozy weekend dinner, the long roasting time creates fall-apart meat with deep flavor. Serve with roasted onions and a drizzle of pan juices for a show-stopping main course.
Ingredients
4–5 lb lamb shoulder, bone-in
4–5 sprigs fresh rosemary
6–8 cloves garlic, sliced
2 tbsp olive oil
1 ½ tsp salt
1 tsp black pepper
2 large onions, thickly sliced
1 cup white wine or broth
1 tsp lemon zest (optional)
Instructions
1. Pat the lamb shoulder dry with paper towels. Make small slits across the meat and tuck in sliced garlic and rosemary sprigs.
2. Rub the lamb with olive oil, then season all over with salt, pepper, and optional lemon zest.
3. Arrange sliced onions in a roasting pan or Dutch oven and pour in wine or broth.
4. Place lamb on top of the onions, cover tightly with foil or lid, and roast at 300°F (150°C) for 3.5 to 4 hours. Baste occasionally.
5. Uncover and increase oven temperature to 375°F (190°C). Roast for 30 minutes until the top crisps up.
6. Let the lamb rest for 15–20 minutes before serving. Shred or carve and serve with onions and pan juices.
Notes
For best results, use bone-in lamb shoulder to ensure flavor and tenderness.
Don’t skip the resting time—this step locks in the juices and keeps the meat moist.
Leftovers reheat beautifully; just add a splash of broth and reheat gently in the oven.
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 2g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 140mg
Keywords: lamb shoulder, slow-roasted lamb, rosemary lamb, garlic lamb roast