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Slow Cooked Lamb Shoulder Recipe

Give me one reason you wouldn't want to try it.
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Slow Cooked Lamb Shoulder

“Tender, juicy, and packed with flavor, this recipe is a must-try for meat lovers!”

Anat Elisha Bitton

Original Recipe Author

A flavor-packed meaty main dish doesn’t have to be a complicated task – this slow cooked lamb shoulder recipe is screaming proof.

It’s juicy, tender, and rich with an explosion of spices and aromas to entice your guests. The crispy exterior is mouth-watering and the meat melts on your tongue for a taste experience like no other!

Slow Cooked Lamb Shoulder
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Why this Slow Cooked Lamb Shoulder Recipe is A MUST-try:

  • It’s a breeze to prepare; you don’t have to worry about learning tricky cooking techniques.
  • It gives you the chance to multi-task for a few hours; you don’t need to keep a close eye on it, so you’re free to cook other dishes or finish up chores while the lamb roasts in the oven.
  • It comes out juicy on the inside and crispy on the outside; you won’t end up with the common nightmare of too-dry meat.
  • Bottom line: This recipe is easy to follow and yields perfectly cooked meat as if you’re a professional.
Slow Cooked Lamb Shoulder

Slow Cooked Lamb Shoulder Recipe

Give me one reason you wouldn't want to try it.
5 from 1 vote
Rate
Course: Lunch, Main Course
Cuisine: Mediterranean

Ingredients

  • A chunk of lamb shoulder 5.5 lbs. (2.5 kg)
  • 5 purple onions (cut into quarters)
  • 5 potatoes (rinsed and halved)
  • 2 garlic heads (with the top part cut off)
  • ¾ cup water (for roasting)

Marinade:

  • ¼ bushel spearmint (chopped)
  • Rosemary
  • 2 tbsp. grainy Dijon mustard
  • 2 tbsp. smooth Dijon mustard
  • ½ cup honey
  • ⅓ cup olive oil
  • 2 tbsp. fine maple syrup (optional, adds a lot)
  • 2 tbsp. freshly squeezed lemon juice
  • 1 tbsp. coarse black pepper
  • Salt (to taste)

Instructions

  • In a bowl, add all the marinade ingredients and mix them well.
  • Transfer the lamb shoulder to a large baking pan.
  • Place the vegetables around the meat.
  • Pour half the amount of the marinade over the lamb shoulder, and rub it well into the meat on all sides.
  • Pour the rest of the marinade over the vegetables and mix to make sure everything is coated.
  • Cover the baking pan with parchment paper.
  • Wrap aluminum foil over it to double cover.
  • Tightly fasten the aluminum foil around the pan and let it sit in the fridge overnight.
  • Heat the oven to 480°F (250°C).
  • Gently lift one side of the double cover and pour in 3/4 cup water.
  • Cover the baking pan tightly once again and place it in the oven.
  • Roast at high temperature for half an hour.
  • Lower the temperature to 340°F (170°C) and roast for another 3 hours.
  • After 3 hours, remove the double cover and roast for 20 minutes more until nice and brown.
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“I made it yesterday and it came out delectable!”

Tortchinsky

Fan

“An unbeatable recipe and insanely delicious!”

Ruthie

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Oh, and we almost forgot!

This Slow Cooked Lamb Shoulder is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!

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