Easy Slow Roasted Lamb Shoulder

There’s something deeply satisfying about cooking a lamb shoulder. It’s the kind of dish that asks very little of you (unlike the rest of the world), just a bit of chopping, a generous massage (we get it lamb shoulder we get it), and enough time for the oven (or BBQ) to work its slow magic. The result? The most amazing tender meat that falls apart with a poke of a fork and tastes like you’ve been slaving away all day (side note: you haven’t, but we won’t tell).

This recipe is as easy as making toast. Rub it, roast it, shred it. It’s also very forgiving. Forgot to marinate overnight? Don’t worry, this one doesn’t need it. He’s low touch baby. Just let the lamb come to room temp, give him a lil massage with a few basic ingredients that you’ll have in your pantry (if you don’t have salt then move on pls) and let the oven do the hard work while you enjoy the smell of impending greatness. You can even get fancy with a drizzle of pomegranate molasses at the end if you’re feeling fancy.

Perfect for Sunday lunches, midweek “I need a hug” dinners, or impressing the in-laws with very little actual effort. You're welcome.

Easy Slow Roasted Lamb Shoulder

Feeds: 4–6 Hungry Piglets
Prep Time: 20 Mins. Cooking Time: 4.5 Hours.

Ingredients

• 3 Tbsp olive oil
• 3 sprigs rosemary (roughly 3 Tbsp of leaves, chopped)
• ½ tsp salt (or more to your taste)
• 1 litre chicken stock
• Foil to cover
• 1 Lamb shoulder (bone in for flavour, boneless if you're in a rush)

Method

1. Take your lamb shoulder out of the fridge and let it come to room temp for about 30–60 minutes.
2. Strip rosemary leaves (3 sprigs) from the stem and finely chop.
3. In a bowl, combine rosemary, salt (½ tsp), and olive oil (3 Tbsp). Give it a good stir—it should be an oily, herby mix.
4. Place the lamb in a tray or baking dish and pour the herb oil over it, massaging it gently all over, including underneath.
5. Pour chicken stock (1L) into the tray around (not on top of) the lamb—this keeps the marinade where it belongs.
6. Roast uncovered at 250°C in the oven or BBQ for about 30-40 minutes to get that lovely colour and kick things off.
7. Then, cover with foil, drop the temp to 150°C and let him slowly cook for at least 4 hours.
8. Optional: In the final 30 minutes, pour over a little pomegranate molasses or sticky balsamic for extra richness and shine.
9. You’ll know it’s done when you can twist a fork into the meat and it melts apart like butter, you’re done. Rest for 5 mins covered in foil and tea towels to keep him warm. Shred and serve.

Note: very important you serve him up hot to trot so make him the last thing to shred and serve at a dinner party. The juice around him can be quite fatty so don’t pour all over him before serving just see how you go with a little.

To Serve

Pile onto a platter, shred apart with forks, and serve with flatbreads, a big salad, roasted veggies or mash and greens. Or just stand there at the bench and eat it straight off the tray, we won’t judge.