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Roast Lamb Shoulder

How To Cook Slow Roast Lamb

Slow Roasted Lamb

Slow roast lamb is a great way to enjoy a lamb shoulder. More often a roast leg of lamb is a favourite joint to cook for roast dinner. But the slow-cooked shoulder of lamb is a delicious alternative. The shoulder has layers of fat running between the meat which, when cooked slowly for a length of time, melt and baste the meat creating a succulent and flavourful dish.

Of course, if you wish to slow roast lamb leg do give that a try as well. Just be sure to add moisture during the cooking process.

How to cook lamb shoulder in the oven

Cooking a lamb shoulder is incredibly easy. You simply need a good-sized joint of lamb shoulder, a marinade of your choosing, and the patience to let the lamb cook on a low temperature in the oven for around 6 hours. This is where the term ‘low and slow’ comes from. Low cooking temperature and a slow cooking time allows for the most succulent meat.

Roast Lamb Shoulder

Lamb shoulder cooking time

Like all meats, the cooking time for the lamb shoulder does depend on the size of the joint and the temperature/efficiency of the oven.

In our experience, you can slow cook a lamb shoulder in 4 hours at 130C-140C if it is around the 1kg-1.5kg. But for the most succulent, fall-apart lamb texture we recommend around 6 hours for a 2kg joint at 130C.

Of course, it is worth experimenting with your oven as temperatures can vary from oven to oven.

Roast lamb marinade options

For our slow roast lamb recipe below we have recommended our popular marinade option of garlic, chilli and salt. This is a personal preference.

We recommend picking your favourite spices to create your own unique marinade for the lamb shoulder.

Popular spices for lamb include ground cumin, ground coriander, thyme, rosemary, paprika, cumin seeds, whole garlic (pierce the lamb with a sharp knife and pop slices of garlic cloves straight in), black pepper, fennel seeds. Just to name a few.

We use a garlic puree to create a wet texture to allow the marinade to stick and eventually create a chewy bark.

Tender Roasted Lamb

What is slow-cooked lamb meat bark?

Meat bark is when the skin of roasted meat becomes slightly hardened and chewy. It adds a nice textural contrast to the soft and succulent meat underneath. It also adds an interesting flavour profile which has depth to it.

If you would prefer not to have the chewy skin, aka. bark, you can cover the roasting tin containing the lamb loosely with foil for the slow roasting process.

How much lamb shoulder do I need to slow roast?

A 2KG lamb shoulder should comfortably feed between 4-6 people. Adjust the cooking time according to the size of the meat.

Slow Roasted Lamb Shoulder

Slow Roasted Lamb

Slow Roast Lamb (serves 4-8)

Ingredients

  • 1.5kg+ Shoulder of Lamb
  • 2 tbsp Garlic Puree (optional)
  • 1 tsp Dried Chilli Flakes (optional)
  • Large pinch of Maldon Sea Salt

Method

  1. Take the lamb shoulder out of the fridge at least an hour before cooking. Preheat the oven to 180C (fan).
  2. In a bowl mix together the garlic puree, chilli flakes and sea salt, or a marinade of your design or choosing (see above for ideas)
  3. Put the lamb onto a large baking tray and spread the marinade all over the meat. Roast the lamb in the preheated oven for 30 minutes to start.
  4. After 30 minutes lower the temperature of the oven to 130C (fan). Slow roast the lamb for a minimum of 4 hours, 6 is the best length of time for a 1.5-2kg joint.  Baste the lamb shoulder every hour or so.
  5. Remove the lamb joint from the oven, cover with foil and allow it to rest for at least 30 minutes.
  6. Carve the joint using a sharp knife to loosen the thick skin (aka the bark) particularly around the bone. The meat will fall easily from the bone.

Serve immediately with roast potatoes and roast dinner sides, or allow to cool to use in other meals such as shepherd’s pie, curry or a leftovers sandwich.

Yield: 8

How To Cook Slow Roast Lamb

Roast Lamb Shoulder

Slow-cooked lamb shoulder is really easy to make and is the most succulent and delicious way to cook roast lamb.

Prep Time 10 minutes
Cook Time 6 hours
Additional Time 30 minutes
Total Time 6 hours 40 minutes

Ingredients

  • 1.5kg+ Shoulder of Lamb
  • 2 tbsp Garlic Puree (optional)
  • 1 tsp Dried Chilli Flakes (optional)
  • Large pinch of Maldon Sea Salt

Instructions

  1. Take the lamb shoulder out of the fridge at least an hour before cooking. Preheat the oven to 180C (fan).
  2. In a bowl mix together the garlic puree, chilli flakes and sea salt, or a marinade of your design or choosing (see above for ideas)
  3. Put the lamb onto a large baking tray and spread the marinade all over the meat. Roast the lamb in the preheated oven for 30 minutes to start.
  4. After 30 minutes lower the temperature of the oven to 130C (fan). Slow roast the lamb for a minimum of 4 hours, 6 is the best length of time for a 1.5-2kg joint.  Baste the lamb shoulder every hour or so.
  5. Remove the lamb joint from the oven, cover with foil and allow it to rest for at least 30 minutes.
  6. Carve the joint using a sharp knife to loosen the thick skin (aka the bark) particularly around the bone. The meat will fall easily from the bone.
Roast Lamb Shoulder Slow Roasted and Tender

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Slow roast lamb

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