Lamb Shoulder with Garlic Herbs (Print Page)

Tender slow-roasted lamb with aromatic garlic and herbs.

# What You Need:

→ Lamb

01 - 1 bone-in lamb shoulder, approx. 4.4 lbs, trimmed
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Aromatics & Herbs

04 - 8 garlic cloves, peeled and halved
05 - 2 large onions, thickly sliced
06 - 2 carrots, cut into chunks
07 - 1 lemon, cut into wedges
08 - 6 sprigs fresh rosemary
09 - 6 sprigs fresh thyme
10 - Fresh parsley for garnish

→ Cooking Liquid

11 - 1 cup dry white wine
12 - 1 cup low-sodium chicken or vegetable stock

# Directions:

01 - Preheat oven to 320°F.
02 - Pat lamb shoulder dry with paper towels, rub with olive oil, salt, and pepper.
03 - Make small incisions in lamb and insert halved garlic cloves into slits.
04 - Place onions, carrots, and lemon wedges in a large roasting pan and set lamb on top.
05 - Scatter rosemary and thyme sprigs around and over the lamb.
06 - Pour wine and stock into pan around the lamb, avoiding pouring over it.
07 - Cover pan tightly with foil or lid and roast for 4 hours, basting once or twice with juices.
08 - Remove cover, increase oven to 400°F and roast uncovered for 20 to 30 minutes until browned and crisp.
09 - Remove lamb from oven and rest covered loosely with foil for 20 minutes.
10 - Shred or slice lamb, garnish with parsley, and serve with pan juices and vegetables.

# Expert Tips:

01 -
  • The lamb becomes so tender it practically melts on your tongue without any fussy techniques.
  • You make it once and it becomes the meal everyone remembers and asks you to repeat.
  • Most of the work is just assembly—the oven does the real magic for you.
02 -
  • Don't skip the resting step at the end—that's when the fibers relax and reabsorb the juices, turning good meat into unforgettable meat.
  • The wine and stock should come up just enough to create steam, not drown the lamb—if your pan is shallow, use less liquid and add more as it cooks if needed.
03 -
  • Insert the garlic the night before if you have time—it infuses more gently into the meat and mellows even further by cooking day.
  • If your oven runs hot, tent the lamb with foil for part of the cooking time so the top doesn't brown before the inside is tender.

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