Slow Roasted Lamb Shoulder

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By Team Studio Kitchen

Slow roasted lamb is such a treat in our house in fact the last one we did was so magnificent we can’t wait to do it again. The process is remarkably simple, demanding minimal attention—a perfect solution for our hectic days when we crave something both special and delectable. After marinating overnight, it's a seamless transition into the oven for a leisurely slow roast. The lamb effortlessly works its magic, leaving you thoroughly satisfied.  Serve it with some roast potatoes and a simple salad and Tzatziki  is mandatory.

We've used a fantastic Greek dried oregano in this recipe but if you happen to have fresh, peppery oregano, feel free to substitute it. Keep in mind that not all oregano varieties are equal; some may be tasteless and soapy. It's advisable to avoid those types.

We've used a 1.5kg lamb shoulder but there is enough marinade for a much bigger shoulder and if you have left overs give our Slow-Roasted Lamb Shoulder Toasted Pita a try.

Time

48

hour

0

minutes

Degree of Difficulty

Easy

Save

1

Portions

6
servings

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Ingredients

Servings

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1.5 kg lamb should boned, excess fat removed (but not all)
2 whole lemons, finely grated zest and juice
2tsp Dijon mustard, don’t be stingy, make them heaped
150 ml light olive oil
2tbsp fresh oregano, chopped
2tbsp fresh thyme, chopped
2tbsp fresh rosemary, chopped
5 large garlic cloves, grated
 salt flakes to taste
 black pepper to taste
1

To make the marinade.... combine all the ingredients in a large bowl, except the lamb and salt and pepper. Add the lamb shoulder and massage the marinade all over and inside any hidden gaps, we want flavour everywhere! Cover and refrigerate for a minimum of 12 hours and up to 24.

 

 

2

Preheat the oven to 150°C and place the meat in a roasting tin and season well with the salt and pepper.

 

3

Roast the lamb for 3-5 hours basting it regularly with the cooking juices and fat. When the meat is tender and cooked, leave it to rest before pulling it apart.

 

1
0 hours 0 minutes

To make the marinade.... combine all the ingredients in a large bowl, except the lamb and salt and pepper. Add the lamb shoulder and massage the marinade all over and inside any hidden gaps, we want flavour everywhere! Cover and refrigerate for a minimum of 12 hours and up to 24.

 

2
0 hours 0 minutes

Preheat the oven to 150°C and place the meat in a roasting tin and season well with the salt and pepper.

3
0 hours 0 minutes

Roast the lamb for 3-5 hours basting it regularly with the cooking juices and fat. When the meat is tender and cooked, leave it to rest before pulling it apart.

Recipe Tags lamb, sandwich, slow cooked