Slow-Roasted Rosemary Lamb Shoulder

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This Slow-Roasted Rosemary Lamb Shoulder is the kind of meal that makes your kitchen smell like a countryside inn. The tender meat falls apart with just a fork, infused with fragrant rosemary, garlic, and olive oil. It’s hearty, rustic, and perfect for cozy gatherings or special weekend dinners.

What makes this dish shine is the long, slow roast that coaxes every ounce of flavor from the lamb. The outer layer crisps beautifully, while the inside stays incredibly juicy and succulent. It pairs wonderfully with roasted vegetables or creamy mashed potatoes.

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What Kind of Lamb Shoulder Should I Use?

Look for bone-in lamb shoulder for this recipe. It offers more flavor and moisture during the slow roast process. A 4 to 5-pound cut is ideal, and if you can find one with a good fat cap, even better. The fat will render down during cooking, basting the meat naturally.

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Ingredients for the Slow-Roasted Rosemary Lamb Shoulder

• 4 to 5 lbs bone-in lamb shoulder
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 lemon, juiced
• 1 cup chicken or beef broth
• 1 large onion, sliced
• Optional: a few sprigs of fresh rosemary for roasting

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How To Make the Slow-Roasted Rosemary Lamb Shoulder

Step 1: Prepare the Marinade

In a small bowl, mix the minced garlic, chopped rosemary, salt, pepper, olive oil, and lemon juice. This will be your aromatic marinade.

Step 2: Rub and Rest

Place the lamb shoulder on a roasting rack inside a baking dish or roasting pan. Rub the marinade all over the lamb, getting into every crevice. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 3: Preheat and Roast

Preheat your oven to 300°F (150°C). Let the lamb come to room temperature for about 30 minutes before roasting. Add the onion slices and rosemary sprigs to the bottom of the pan, then pour in the broth. Roast uncovered for about 4 to 4.5 hours, or until the meat is incredibly tender and pulls apart easily.

Step 4: Rest Before Serving

Remove the lamb from the oven and tent it loosely with foil. Let it rest for 15-20 minutes to allow the juices to redistribute.

Step 5: Serve and Enjoy

Shred or carve the lamb and serve with your favorite sides, spooning some of the pan juices over the meat for extra flavor.

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How to Serve and Store Slow-Roasted Rosemary Lamb Shoulder

Serve the lamb with roasted potatoes, herbed couscous, or a warm vegetable medley. A drizzle of the pan juices adds a rich, savory finish. Don’t forget a bright salad to balance the richness.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The meat also freezes well for up to 2 months—just reheat gently to retain its tenderness.

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Frequently Asked Questions

How do I know when the lamb is done?

It should be fork-tender and nearly falling off the bone. You can test it with a fork—if it pulls apart easily, it’s ready.

Can I use dried rosemary?

Yes, though fresh rosemary provides a more vibrant flavor. If using dried, reduce the amount to 1 tablespoon.

What can I substitute for broth?

Water works in a pinch, but broth adds more depth. You can also use red wine or a mix of both.

Do I need to sear the lamb first?

No need. The long, slow roast creates a delicious crust naturally.

What sides go best with lamb shoulder?

Try roasted root vegetables, mashed potatoes, or even a creamy polenta for a comforting combination.

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Want More Dinner Ideas?

If you love this Slow-Roasted Rosemary Lamb Shoulder, you might enjoy these satisfying dinner recipes too:

• Creamy Garlic Chicken Breasts for a quick yet flavorful meal.
• Shipwreck Dinner for a one-pan nostalgic classic.
• Creamy Crockpot Chicken Spaghetti that makes dinner almost too easy.
• Chicken Cordon Bleu Casserole for a cheesy, cozy comfort bake.
• Baked Ziti with Ground Beef and Ricotta when you want pasta and warmth in one.

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