Lamb Shoulder Roast
Slow roast lamb shoulder with potatoes is your Sunday lunch treat! The texture and flavor improves the longer it roasts, this information, tips and suggestions is shared in the full recipe post. Learn how to make a tender lamb shoulder roast with meat that falls off the bone, for approximately 3 to 3 ½ hours. You can use a lamb stock to roast the lamb in and if you can't find it, water will work because the drippings from the meat will create a tasty fat dripping sauce. Turn that into your favorite gravy or pull the meat off using 2 forks, no gravy and enjoy! Either way, this lamb roast will impress you and your family.
Ingredients
- 1 kg lamb shoulder bone in
- 3 tbsps olive oil
- 1 teaspoon salt and pepper Smell and Taste
- 1 teaspoon lamb spice rub Smell and Taste
- ¼ teaspoon vegetable spice Smell and Taste
- 2 tbsps. freshly squeezed lemon juice
- 4 medium potatoes chopped into chunks skin on
- 2 cups water lamb stock or you can also use beef or vegetable stock.
Instructions
- Take the lamb shoulder out the fridge an hour ahead of roasting and leave it at room temperature in the the plastic for no mess.
- Preheat the oven to 180°C
- Use a sharp knife and score the fatty bits of the lamb. Make quite quite deep but not deep enough to cut right through. You can ask your butcher to do this for you too.
- Combine 1 tablespoon of olive oil, ½ teaspoon salt & pepper and ½ teaspoon lamb dry rub and the lemon juice into a small bowl/cup and coat the lamb.
- Pour the water into the pan and place the lamb shoulder on the rack. If you don't have a roasting rack use onions or a mix of onions, carrots, celery which you can later use for a stock. Try and make the roast lay straight over the veggies or over the rack so you can get even cooking on top, Use round squashed pieces of foil and veggies to help prop the roast up. See more in the post on this.
- Place the lamb in a large baking tray and cover it with foil. Don't let the foil touch the lamb so 'tent' it over the lamb. Roast for 2 hours 40 minutes.
- After 2 hours and 40 minutes remove the lamb and baste it with the juices in the pan. Add the potatoes into the pan around the lamb and give them a drizzle of the remaining olive oil, salt & pepper and sprinkle the remaining ½ teaspoon of lamb rub onto the potatoes. Return to the oven to continue roasting for 20 minutes, uncovered.
- When the 20 minutes is up open the oven and remove the lamb. Transfer the lamb to a serving platter. Turn the potatoes and add the ¼ tsp Vegetable Spice. Return to the oven to roast for another 20 to 25 minutes, depending on the size and how they look to you.Tent the lamb with foil and let it rest in those 20 minutes that the potatoes are finishing off. Use the same foil that you used to cover roast it.
- Add the potatoes to the platter and serve.
Notes
No sauce or gravy Lamb shoulder is a lot fattier than the leg of lamb so it barely ever needs a gravy or sauce to go with it, use the pan juices, there are plenty!
Roasting Times and Weight The weight of this lamb shoulder is 1kg but it still needed minimum 2 hours to roast while covered. It went back in for another 30 to 40 minutes plus uncovered time of 20 minutes. The times don't really change that much for a bigger roast (maybe 20 minutes or so roasting time) because lamb shoulder needs to breakdown the connective tissue and that's done by slow roasting for a longer time.
Roasting potatoes If you have an air fryer this cuts the time down in half. Simply air fry the potatoes for 20 minutes on 200 C. then add them into the roasting pan juices in the last lap of the roasting time, they all need the last 20 minutes to collect the flavors from the juices in the pan. The air fryer will cook them but the pan juices and oven heat will get them golden brown and moist inside!
No air fryer The potatoes will need 40 minutes to roast so follow the recipe card.
Spices The vegetable spice is only added in the last 20 minutes when the potatoes are halfway there, to prevent the spices burning for a long period. If the potatoes are smaller, take them out sooner or when you are happy with them.
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Nutrition
Calories: 310kcalCarbohydrates: 25gProtein: 24gFat: 13gSaturated Fat: 3gCholesterol: 67mgSodium: 83mgFiber: 3gSugar: 1g
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