Description
This slow-cooked lamb shoulder recipe results in tender, flavorful meat that is perfect for a special dinner or gathering. The lamb is seasoned with aromatic herbs and spices, then slow-roasted to perfection.
Ingredients
Units
Scale
Lamb Shoulder:
- 1.2–1.4 kg lamb shoulder
Seasoning:
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 5 sprigs rosemary, chopped
- 6–8 cloves garlic, halved lengthways
Roasting:
- 2/3 cup red wine
- 1 cup water
- 4 tablespoons honey
Instructions
- Preheat the oven: Heat the oven to 180°C (356°F).
- Prepare the lamb: Score the lamb shoulder and season with olive oil, salt, pepper, paprika, rosemary, and garlic.
- Roast: Place the lamb in a roasting pan with water and wine, cover with foil, and roast for 2 hours and 15 minutes.
- Glaze and brown: Uncover, drizzle with honey, and roast for another 30 minutes until caramelized.
- Rest and serve: Rest the lamb, then carve and serve with pan sauce.
Notes
- Cooking time varies based on lamb shoulder size.
- Boneless lamb shoulder requires adjusted cooking times.
- Veggies can be added during the last stage of cooking.
- Make-ahead and storage tips provided for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 calories
- Sugar: Approximately 10g
- Sodium: Approximately 800mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 17g
- Trans Fat: 0g
- Carbohydrates: Approximately 12g
- Fiber: Approximately 1g
- Protein: Approximately 30g
- Cholesterol: Approximately 100mg
