Slow-Roasted Lamb Shoulder Recipe

Cooking Directions

• STEP 1.Preheat the oven to 275°F (135°C).
• STEP 2.In a small bowl, mix together the garlic, rosemary, thyme, salt, and pepper to make a paste.
• STEP 3.Rub the paste all over the lamb shoulder, making sure to coat it evenly.
• STEP 4.Place the lamb shoulder in a roasting pan and cover tightly with foil.
• STEP 5.Roast the lamb shoulder in the preheated oven for 4-5 hours, or until it is tender and easily pulls apart with a fork.
• STEP 6.Remove the foil and increase the oven temperature to 425°F (220°C).
• STEP 7.Return the lamb shoulder to the oven and roast for an additional 15-20 minutes, or until the exterior is crispy and browned.
• STEP 8.Remove the lamb shoulder from the oven and let it rest for 10-15 minutes before carving.
• STEP 9.Serve the slow-roasted lamb shoulder with roasted vegetables and mashed potatoes for a delicious meal.

Cooking Tips

• Marinating the lamb shoulder overnight will enhance the flavor and tenderness.
• Make sure to let the lamb shoulder rest before carving to allow the juices to redistribute.
• You can use a meat thermometer to ensure the lamb shoulder reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Storage and Serving

• Leftover slow-roasted lamb shoulder can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the lamb shoulder in a covered baking dish and warm in a preheated oven at 325°F (163°C) until heated through.
• Serve the slow-roasted lamb shoulder as a main dish with your favorite sides, or use the leftovers to make sandwiches or wraps.