Ultimate slow-roasted lamb: 12-hour Lamb Shoulder
Recipe video above. A 3-hour lamb shoulder is great. A 12-hour lamb shoulder is better! The meat is even more succulent because a lower cooking temperature means less moisture loss, and better flavour infusion from the rub. The sauce is a Lamb Jus made using the braising juices so it has phenomenal flavour. Don't be intimidated, it's simple and no more difficult to make than gravy!This is an excellent make-ahead recipe for gatherings. Why? Because you can make up to 4 shoulders in one standard oven. And the room for error is also almost nil; it's almost entirely hands-off cooking that magically takes care of itself overnight. Most importantly, the meat is so juicy it reheats 100% perfectly. I cook it overnight and reheat to serve that evening.About scaling up: 2 shoulders can be cooked in one large pan with no change to cook time. 4 shoulders (2 lambs in 2 pans, on 2 shelves) takes about 14 to 15 hours.
- Prep time
- 10 min
- Cook time
- 13 hr
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.6 - 2.2kg / 3.2 - 4.4lb lamb shoulder (, bone-in (Note 1))
- 2 cups water ((Note 2))
- 1 brown onion ((unpeeled), cut into 6 wedges (Note 3))
- 2 1/2 tsp fresh rosemary (, chopped (finely))
- 1 tbsp dried oregano
- 2 garlic cloves (big!) (, finely chopped)
- 1 tsp salt (, kosher or cooking salt (or 3/4 tsp table salt))
- 1/2 tsp black pepper
- 1/4 cup extra virgin olive oil
- 1 tsp cornflour / cornstarch
- 1/4 cup water
- 1/4 tsp salt
Instructions
- 1
Preheat oven to 230°C / 450°F (210°C fan).
- 2
Marinade/rub: Mix the Marinade ingredients in a small bowl. Rub all over the lamb surface, getting it right into all the cracks and crevices!
- 3
Marinate 2 - 24 hrs: If time permits, marinate for 2 hours on the counter in a roasting pan, or up to 24 hours in the fridge. I skip this step more often than not, however. (Note 4)
- 4
Prepare roasting pan: Scatter onion in the base of the roasting pan. Place lamb shoulder on top . Pour water into pan.
- 5
Roast uncovered for 45 minutes.
- 6
Slow-roast 12 hours: Turn oven down to 100°C/210°F (both fan and standard, Note 5). Cover lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I always do overnight!).
- 7
Check meat – Test side of lamb with two forks. The meat should be fall-apart tender. If not, cover and return to oven.
- 8
Remove lamb: There will (should!) be a lot of liquid pooled under the lamb in the roasting pan. Remove lamb to a large dish. Cover loosely with foil to keep warm. It will stay warm for 2 to 3 hours. See Note for reheating / making ahead.
- 9
Reduce liquid: Strain all the liquid in the roasting pan into a saucepan (Note 2). Bring to a boil then simmer rapidly on medium-high until it reduces down to 1 cup (250ml).
- 10
Thicken: Mix cornflour with water. Pour into jus in a thin stream while stirring continuously. Continue to cook for a minute or two over medium heat, stirring every now and then, until it thickens to a syrup consistency. Add salt and pepper to taste.
- 11
Serve Slow Roasted Lamb with Jus. Use tongs for tearing meat off - no knife for carving needed! Pictured in post with Greek Lemon Roasted Potatoes, a perfect match for this Greek-ish flavoured lamb. Roasted Vegetables would also be ideal.