12-Hour Slow-Roasted Lamb Shoulder
Bone-in lamb shoulder is rubbed with rosemary, oregano, garlic, and olive oil, then roasted until tender and served with a rich jus made from the pan juices.
By Cookin' Kitchen
- Total: 15 hours 10 minutes
- Servings: 5 servings
Recipe
12-Hour Slow-Roasted Lamb Shoulder
Bone-in lamb shoulder is rubbed with rosemary, oregano, garlic, and olive oil, then roasted until tender and served with a rich jus made from the pan juices.
Cookin' · https://cookin.club/recipes/12-hour-slow-roasted-lamb-shoulder
- Prep
- 10 minutes
- Cook
- 13 hours
- Rest
- 2 hours
- Total
- 15 hours 10 minutes
- Servings
- 5
Ingredients
For 5 servings
Lamb
Marinade
Lamb jus
Equipment
- Oven
- Small bowl
- Roasting pan
- Baking paper
- Aluminum foil
- Two forks
- Large dish
- Strainer
- Saucepan
- Tongs
Instructions
Roast the lamb
Step 1: Preheat the oven to 230°C / 450°F (210°C fan).
Step 2: Mix the marinade ingredients in a small bowl. Rub the mixture all over the lamb, working it into the cracks and crevices.
Step 3: If time permits, marinate the lamb for 2 hours on the counter in a roasting pan, or for up to 24 hours in the fridge. This step is optional.
Step 4: Scatter the onion in the base of a roasting pan. Set the lamb on top and pour the water into the pan.
Step 5: Roast uncovered for 45 minutes.
Step 6: Turn the oven down to 100°C/210°F, for either a fan or standard oven. Cover the lamb with baking paper, then a double layer of foil, and seal very tightly to prevent water from evaporating. Roast for 12 hours.
Step 7: Test the side of the lamb with two forks. The meat should be fall-apart tender. If it is not, cover it and return it to the oven.
Step 8: Remove the lamb from the roasting pan and transfer it to a large dish. Cover it loosely with foil to keep it warm; it will stay warm for 2 to 3 hours.
Make the lamb jus
Step 9: Strain all the liquid from the roasting pan into a saucepan. Bring it to a boil, then simmer rapidly over medium-high heat until it reduces to 1 cup (250 ml).
Step 10: Mix the cornflour with the water. Pour the mixture into the jus in a thin stream while stirring continuously. Cook over medium heat for a minute or two, stirring occasionally, until the jus thickens to a syrup consistency. Add salt and pepper to taste.
Serve
Step 11: Serve the lamb with the jus. Use tongs to pull off the tender meat; it does not need to be carved with a knife.
Tip: Greek lemon roasted potatoes or roasted vegetables make suitable sides.
Notes
For make-ahead serving, cool the cooked lamb and jus to room temperature, cover, and refrigerate. Take the lamb out of the fridge 3 hours before serving, then reheat it covered in a 150°C/300°F oven for 1 hour for one shoulder. Reheat the jus in a microwave or saucepan.
Cooked lamb keeps in the fridge for 4 to 5 days or in the freezer for 3 months. The jus can be made days ahead and refrigerated.
Nutrition per serving
- Calories
- 377 kcal
- Fat
- 21 g
- Saturated fat
- 5 g
- Carbohydrates
- 4 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 41 g
- Sodium
- 727 mg
- Cholesterol
- 129 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Rosemary, oregano, garlic, salt, pepper, and olive oil season this bone-in lamb shoulder. A brief uncovered roast gives it a browning head start before the long, covered cook.
The lamb slow-roasts for 12 hours at a low temperature, then the pan juices are reduced and thickened into a jus. Marinating is optional: give it 2 hours at room temperature or up to 24 hours in the fridge if you have time.
Ingredients at a glance
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