This succulent lamb shoulder recipe is slow-cooked in the oven and full of flavor from garlic, shallot and white wine. The finished meat is incredibly tender and juicy with a deliciously crisp exterior. It's an easy main dish that will make a lamb-lover out of almost anyone!
Where To Buy Lamb Shoulder, And What To Ask For:
A "bone-in lamb shoulder roast" is best for this recipe. A roast will weigh about 4-5 pounds (2-2.3 kg) and should feed 6-10 people. You can purchase a lamb shoulder roast at most local grocers that have an in-house butcher counter, at butcher shops, or order online. Some smaller grocers, or those that don't sell a lot of lamb may need a few days to order, so you may want to call ahead or use this form from American Lamb that will help you find what you're looking for. A boneless shoulder roast will also work in this recipe, but it will have less flavor, as the bone adds richness.
About This Lamb Shoulder Recipe With Garlic + Shallots
This recipe for lamb shoulder cooks for several hours in the oven with just a few minutes of prep. My family loves lamb and cooks it various ways, but this lamb roast is one of our favorites - probably because whoever is cooking can almost set it and forget it until it is time to eat! There are also two different options for cooking times: a 12 hour-overnight version, and a 5-6 hour version, so you can choose what is best for you. While we call for a head of garlic, you can also measure with your heart - that's the rule with garlic and vanilla beans anyway, right?
The remaining liquid adds tons of flavor to the meat, or it can easily be reduced to a pan sauce to you want to serve a "gravy" with the dish. The succulent shredded meat is fabulous as leftovers, so don't be afraid to cook a roast if you're only serving a few people. In fact, there's almost nothing better than this lamb roast warmed up with some pita or flatbread and a smear of hummus the next day.
How To Cook Lamb Shoulder In The Oven
Slow-cooking a lamb roast breaks down the connective tissue over time, creating moist, tender and flavorful meat. To get the best results from lamb shoulder, it should be roasted or braised at a low temperature for several hours with a braising liquid that compliments the flavor of the lamb. The cut also works well in long-cook stews.
What You'll Need For This Lamb Shoulder Recipe:
- Bone-in Lamb Shoulder Roast - about 4-5 pounds
- Shallots - 4-5, or 8 if you want to replace the garlic
- Garlic - one large head
- Red Pepper - 1-2 meaty red bell peppers
- White wine - 2 cups/500ml, so hopefully something from California that you want to drink the rest of
- Seasonings - salt, black pepper, and paprika or Boonville Piment d' Ville, which we're obsessed with
Serving The Lamb
We serve this roasted lamb shredded with the pan juices and veggies poured over it, along with a generous sprinkle of parsley and a Parmesan crisp if we're feeling fancy. The lamb goes beautifully with pilaf and a simple salad with a tasty vinaigrette, or as part of a Mediterranean buffet of cucumber and tomato salad, hummus, roast vegetables, tzatziki and other sauces. Leftover are fabulous in salads, sandwiches or wraps, or simply warm.
Delicious Lamb Shoulder Recipe | Slow Cooked Oven Lamb Roast
Equipment
Ingredients
- 1 bone-in lamb shoulder roast approx 4- 5½ lb | 2-2.3 kg
- 1 tablespoon salt or more if roast is large
- 2 teaspoon black pepper
- 2 teaspoon paprika or Piment d' ville
- 4-5 shallots halved lengthwise
- 1 head garlic or the amount of cloves your heart feels is appropriate
- 2 large red bell peppers seeded and cut into thirds/wide strips
- 2 cups white wine such as California Chardonnay or Sauvignon Blanc, room temperature (or warmer)
- parsley for serving
Instructions
- Preheat the oven to: 325 F (160 C) for a 5 hour+ cook time, or to 275 F (135 C) for a 12 hour+ cook time
- Coat all sides of the lamb roast evenly with the salt, pepper and paprika (we do this right inside the roasting pan to make it simple) and place in a heavy roasting pan, fat side down.
- Place the roasting pan over the largest burner on the stove top at medium-high heat. Remove from heat when the middle of the roast is nicely browned (you won't get a full browning of all the fat, and you don't need to try.)
- Remove the pan from the stove and place on a heat-safe surface, and carefully flip the roast over, so it is fat side up (large tongs work well.) Add the shallots, garlic and peppers to the pan, allowing them to sizzle a bit in the rendered fat if possible.
- Pour the wine in the pan, then tent the roasting pan with foil, sealing the edges. Place the pan in the preheated oven.
- Cook for 5-6 hours or 12-13 hours, depending on the cook time/temperature you've chosen.
- Remove from the oven and allow to rest for about 10 minutes (although up to 30 minutes is just fine).
- Transfer to lamb to a large serving platter or cutting board and pull apart with two forks, and discard the bone. Transfer to a serving vessel if needed, then pour the pan juices and veggies over the meat. Sprinkle with fresh parsley if desired, and serve warm.
Notes
While the meat is resting, pour the pan juices into a saucepan over medium or medium high heat with 1 cup (240 ml) of wine and bring to a high simmer. Scoop a few of the garlic cloves into the pan as well. Reduce by half. To Use Boneless Lamb Shoulder:
As long as you have 4 pounds (1.8 kg) of meat, follow cook times as written here. For under 4 pounds, reduce cook times to 4.5 hours (higher heat) or 11 hours (lower temp).
Nutrition
Photos: James Collier, raw lamb roast image: American Lamb
Now that you know how to cook lamb shoulder in the oven, try these lamb recipes too:
Oven Roasted Lamb Chops +Easy Apricot Sauce
To be fair, Armenian food isn't the only way to eat lamb (though Armenian food IS pretty great). This lamb recipe for lamb chops with apricot sauce is cooked in the oven and probably easier than you think. It makes for an impressive, delicious, and really simple meal! Just marinate the meat with a rub for a few hours, roast in the oven, and done! The spicy apricot sauce is addictive and super-simple too.
Lula Kebab - Maybe our Favorite Lamb Recipe
One of the best Armenian foods I think you should try now is Lula Kebab. Consisting of ground lamb or a blend of ground beef and lamb, it is basic to Armenian cooking. Seasoned with onion and fresh herbs, it is cooked on skewers and often served alongside pilaf and salad. It is also filling for meat dolma. Sadly, if you don't have a Hye Deli or Mediterranean meat counter near you, you probably can't buy it, but why not make it? It's that easy.
Simple Shepherd's Pie
This comforting Shepherd’s Pie recipe is one of my family's favorites. Mashed potatoes, meaty gravy, and veggies all in one, what's not to love?
While you may not want to serve it with the Colcannon, using Irish Mashed Potatoes to top this Emerald Isle classic will be fabulous the next day!
Brian says
Delicious and really tender