Roasted Lamb Shoulder Herbs (Printable)
Slow-roasted lamb shoulder infused with aromatic herbs and lemon for tender, flavorful meat.
# What You Need:
→ Lamb
01 - 1 (5–6 lbs) bone-in lamb shoulder
02 - 2 tbsp olive oil
03 - 1 tbsp kosher salt
04 - 1 tsp freshly ground black pepper
→ Herb Marinade
05 - 4 garlic cloves, minced
06 - 2 tbsp fresh rosemary, chopped
07 - 1 tbsp fresh thyme, chopped
08 - 1 tbsp fresh oregano, chopped
09 - Zest of 1 lemon
10 - 2 tbsp lemon juice
→ Vegetables for roasting base
11 - 2 onions, thickly sliced
12 - 2 carrots, peeled and cut into large chunks
13 - 2 celery stalks, cut into large chunks
→ Liquids
14 - 1 cup dry white wine or low-sodium chicken broth
# How To Make It:
01 - Preheat the oven to 325°F.
02 - In a small bowl, combine olive oil, salt, pepper, garlic, rosemary, thyme, oregano, lemon zest, and lemon juice to create a herb paste.
03 - Pat the lamb shoulder dry with paper towels. Rub the herb paste thoroughly over the lamb, making sure to get into any crevices.
04 - Arrange the onions, carrots, and celery in the bottom of a large roasting pan. Place the lamb shoulder on top of the vegetables.
05 - Pour the white wine or chicken broth into the pan around the lamb, not over it.
06 - Cover the pan tightly with foil. Roast in the preheated oven for 2½ hours.
07 - Remove the foil and increase the oven temperature to 400°F. Continue roasting for another 30 minutes, or until the lamb is well browned and the meat is tender and pulls away easily from the bone.
08 - Remove from the oven and let rest, loosely covered with foil, for 15 minutes before carving.
09 - Serve with pan juices and roasted vegetables.
# Expert Suggestions:
01 -
- The meat becomes so tender it literally falls off the bone with just a gentle nudge from your fork
- The herb crust creates this incredible contrast where the outside is deeply caramelized while the inside stays succulent and juicy
02 -
- Patting the meat completely dry before applying the herb paste is non-negotiable. Wet meat steams instead of roasting, and youll miss out on that gorgeous caramelized crust.
- The temperature jump in the last 30 minutes is what creates the restaurant-quality exterior. Low and slow gets you tender meat, but high heat finishes it with professional-level browning.
03 -
- If the herb paste feels too thick to spread, warm the olive oil slightly first. A few seconds in the microwave makes it more pliable and easier to work with.
- Use a meat thermometer if you want precision. You are looking for around 95°C (203°F) internal temperature for that perfectly tender, falling-apart texture.