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Close up of slow roasted shoulder of lamb with herb crust in almond Le Creuset casserole and green check tea towel.

Slow Roasted Shoulder of Lamb

Deliciously soft and tender, pull apart Slow Roasted Shoulder of Lamb - Baked in the oven, low and slow with a herb coating giving a crunchy crust. Full of the flavour of rosemary, mint, garlic and lemon this Slow Roasted Shoulder of Lamb recipe is a real crowd pleaser.

Course Main Course
Cuisine Family Food
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 People
Calories 249 kcal
Author Sarah Barnes

Ingredients

  • 2 kg Lamb shoulder, bone in This weight doesn't need to be exact, just thereabouts

For the rub

  • 30 g Fresh mint Removed from the stalks, leaves only
  • 30 g Fresh rosemary Removed from the stalks, leaves only
  • 30 g Fresh parsley
  • 4 Cloves Garlic Peeled
  • 2 Lemons
  • 3 tsp Ground cumin
  • 3 tbsp Sun-dried tomato paste
  • Sea salt and freshly ground black pepper
  • 4 tbsp Olive oil

To garnish

  • 10 g Fresh mint

Instructions

  1. Pre-heat the oven to 140C.

  2. Blitz together the mint, rosemary, parsley, garlic, lemon (zest only!), cumin, sun-dried tomato paste, salt and pepper and olive oil.

  3. Add more olive oil if needed to make a smooth paste. Rub all over the lamb shoulder in a lidded casserole dish.

  4. Put the lid on and cook for about 4 hours, until the meat pulls apart with a spoon.

Nutrition Facts
Slow Roasted Shoulder of Lamb
Amount per Serving
Calories
249
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
100
mg
33
%
Sodium
 
283
mg
12
%
Potassium
 
575
mg
16
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Protein
 
32
g
64
%
Vitamin A
 
795
IU
16
%
Vitamin C
 
21.8
mg
26
%
Calcium
 
64
mg
6
%
Iron
 
4.4
mg
24
%
* Percent Daily Values are based on a 2000 calorie diet.