This slow roasted lamb shoulder might just be the best roast lamb you’ve ever had! We have tender, fall-apart meat that is incredibly juicy and flavourful, cooked with roasted vegetables all in the one pot. Served with a simple gravy made from the pan drippings, this comforting roast couldn’t be easier and makes the ultimate Sunday family dinner.
For more family favourite lamb recipes, try my air fryer lamb chops or use the leftovers of this roast to make these Greek-style lamb pitas.
One of the most common meals from my childhood was a lamb roast. I’ve made so many over the years that I can basically do it now without thinking. But as I have only recently started eating lamb again after a few years off, I thought it was about time to publish my favourite way to make a lamb roast, just in time for Easter and ANZAC Day.
The smell of the lamb roasting through the house, with the classic combination of garlic and rosemary, is just divine. Once it’s finished cooking, the meat literally falls apart and is so tender and juicy – it’s just so delicious and sure to be a staple family favourite.
And the vegetables? Well they have been slow roasted in the pan with the lamb, so they are incredibly flavourful and unlike any vegetables you’ve had before. Just one bite of those potatoes had me fully transported to my childhood and that weekly roast dinner.
For more simple roast dinners, make sure to try my air fryer roast chicken, or this air fryer roast pork!
Key Ingredients
This is a classic roast lamb dinner so the ingredients you’ll need are fairly standard and easy to get. The quality of your dish will mostly come down to your lamb shoulder which you can get at the supermarket or local butcher.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Lamb shoulder – this is my preference when slow roasting a lamb as the shoulder contains more fat which breaks down completely when roasted for a long time making the meat incredibly tender, juicy, and full of flavour. I use one that’s about 1.3-1.5 kilograms which will feed around 4 people but you can easily adjust the cooking time and make a larger one if needed.
- Garlic – the garlic is sliced and stuffed into the lamb to help flavour the meat while roasting.
- Rosemary – the essential herb when it comes to lamb! We are also using this to infuse flavour into the meat with the garlic. Rosemary has a hard, woody stem so works well for this, but if you don’t have it then you can just use some dried oregano and rub it over the lamb with the salt and pepper.
- Vegetables – I am using a combination of onions, carrots and potatoes in my roast as a trivet for the lamb which will then become a delicious side to be served with it.
- Stock – you will need to cook the lamb with some liquid. I find beef stock or chicken stock works well for extra flavour but you can just use water if you like.
Equipment and Tools
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Dutch Oven Pot with Lid– For the best results you want to use a large pot that is big enough to fit your lamb shoulder and has a lid for easy roasting. This cast iron pot is really versatile and perfect for this style of pot roast.
Step-By-Step Instructions
This is the kind of recipe I love to make when having a dinner party as you can get it all prepped and in the oven roasting away before anyone arrives, and then they will be greeted with the most amazing aromas!
To get started, you’ll need to prepare the lamb. Grab a small, sharp knife and cut small slits all over the lamb and insert a sliver of garlic and a small sprig of rosemary into each cut. This is going to flavour the lamb meat as it roasts.
Rub the lamb with the olive oil and season it well with salt and pepper.
To the base of your large roasting pot, add in the vegetables and the stock or water – depending on what you’re using. Place the lamb, sitting on top of the vegetables and cover with a lid.
Roast the lamb in the oven for around 3 hours. You’ll know it’s done when you press a fork into it and it feels soft and tender. If it feels tough, then it needs more time. Lamb shoulder is very hard to overcook, so don’t worry if it does take a little longer as you really want to make sure all that fat has broken down and melted.
Once done, the final step is to increase the heat and remove the lid for the final 20-30 minutes of roasting. This caramelises the fat on the outside of the lamb and makes it so delicious so don’t skip this step. You want to make sure there is still liquid in the pot for this step as well, otherwise the vegetables will burn, so top it up if needed.
Once the lamb is browned, you can carefully remove it from the pot with the vegetables. I say carefully as you should literally be able to just pull the bone out with your hands because the meat is that tender.
With the remaining liquid in the pot, you can make a gravy. Place this onto the stove and sprinkle in some flour. Whisk it in well, scraping up all the browned bits in the pan. Pour in the extra stock and simmer, whisking constantly until the gravy thickens. Taste and season with salt and pepper as needed.
Serve the lamb and the vegetables with the gravy and a side of green veg. I like to do some simple green peas, but some air fryer broccolini would also be great!
Storage Instructions
Store leftover lamb and vegetables in an airtight container in the fridge for up to 3-4 days. Keep the gravy in a separate container if possible.
The gravy will solidify as it cools, but you can just reheat it in the microwave or in a small saucepan, stirring frequently, on the stove to bring it back to the desired consistency.
To reheat the lamb, gently heat it in the microwave or in a covered pan on the stovetop with a splash of stock or water to keep it moist.
Recipe FAQs
Yes you can. A bone-in lamb shoulder will have more flavour and result in juicier meat, but if you prefer to use a boneless one, just keep in mind that it cooks a little faster, so check it after about 2½ hours. You’ll still want it tender and easy to pull apart with a fork.
It should be fall-apart tender. You’ll know it’s ready when you can pull the meat apart easily with a fork. If it’s still tough, it just needs a bit more time in the oven.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More slow cooked favourites:
Red Wine Braised Lamb Shanks
Slow Cooked Beef Ragu
Slow Cooked Curried Sausages
Slow Cooker Beef Stew
Slow Roasted Lamb Shoulder
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Ingredients
- 1.3-1.5 kilogram lamb shoulder bone in
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3-4 garlic cloves peeled and sliced
- 2 sprigs rosemary
- 1 onion peeled and quartered
- 2-3 carrots peeled and cut into chunks
- 3-4 potatoes peeled and cut into chunks
- 1 ½ cups beef or chicken stock
For the gravy:
- 2 tablespoons plain flour/all purpose flour
- 1 ½ cups beef or chicken stock
- Salt and pepper
Instructions
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Preheat the oven to 180°C (350°F).
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Use a sharp knife to cut small slits all over the lamb and insert the sliced garlic and small sprigs of rosemary into the slits.
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Rub the lamb all over with olive oil, then season with salt and pepper.
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Place the onion quarters, carrot chunks, and potato chunks into the base of a large, lidded ovenproof pot or roasting dish. Pour in 1½ cups of beef or chicken stock.
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Place the prepared lamb shoulder on top of the vegetables. Cover with the lid (or tightly cover with foil if using a roasting dish) and roast for 3 hours, or until the meat is tender and pulls apart easily with a fork.
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Remove the lid or foil and increase the oven temperature to 220°C (425°F). Make sure there is still a little liquid in the base of the pot and add a little more water or stock if needed. Roast the lamb for a further 20-30 minutes, or until the top is golden and slightly crisp.
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Carefully remove the lamb and vegetables from the pot and transfer to a platter. Cover loosely with aluminium foil and rest for 30 minutes.
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Make the gravy. Place the pot with the remaining liquid on the stovetop over medium heat.
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Sprinkle in the flour and whisk well to form a paste, scraping up any browned bits from the bottom of the pot.
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Gradually pour in the extra 1½ cups of stock, whisking continuously until smooth. Simmer the gravy, whisking, until thickened to your liking.
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Season to taste with salt and pepper, then remove from the heat.
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Serve the roasted lamb shoulder with the vegetables and the gravy, and any additional sides you prefer.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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