Slow Roasted Lamb Shoulder with Garlic & Rosemary
A simple, slow-roasted lamb shoulder that becomes meltingly tender with minimal effort. The apple juice adds gentle sweetness and makes a rich, glossy pan gravy.
Serves: 4
Preparation time: 15 minutes
Cooking time: 3½–4 hours
Ingredients
- 1kg lamb shoulder
- 1½ tbsp olive oil
- 1½ tsp sea salt
- 1 tsp black pepper
- 5–6 garlic cloves, lightly crushed
- 2–3 sprigs fresh rosemary
- 1 large onion, cut into wedges
- 1 large carrot, roughly chopped
- 200ml apple juice (preferably not from concentrate)
- 200ml chicken or lamb stock
- 1 tsp Worcestershire sauce (optional)
Method
(See our cooking methods page for helpful tips to get the most out of your meat)
- Remove the lamb from the fridge 30 minutes before cooking.
- Preheat the oven to 160°C.
- Rub the lamb all over with olive oil, salt and pepper.
- Place the onion, carrot, garlic and rosemary in a roasting dish and set the lamb on top.
- Pour the apple juice and stock around the meat (not over it). Add Worcestershire sauce if using.
- Cover tightly with foil or a lid.
- Roast for 3½–4 hours, until the meat is completely tender and pulls apart easily with a fork. Check at 3½ hours and extend if needed.
- Remove the foil for the final 20–30 minutes to brown the top.
- Rest for 15–20 minutes before shredding or carving.
To Serve
Shred or carve and spoon over the pan juices. Lovely with mashed potatoes, roast vegetables, or soft polenta.
Tips
Lamb shoulder is ready when it surrenders. If it resists, it simply needs more time in the oven. Low and slow is the only rule that matters here.
