Recipe of the Day: Slow Roasted Lamb Shoulder

Take some time to create this succulent slow-roasted lamb shoulder, a wonderful option for a Sunday roast.

Serve the roast lamb shoulder with roast vegetables, salad or roast potatoes.

Juicy Slow Roasted Lamb Shoulder Recipe:

For the sauce

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of sugar
  • 1 tablespoon low sodium soy sauce
  • 4 large garlic cloves, coarsely chopped
  • ½ cup sun-dried tomatoes, chopped and packed in oil
  • ⅓ cup fresh mint leaves
  • ⅓ cup fresh parsley
  • 2 lemons, in juice
  • ¼ cup hot water

For the Lamb

  • 4-pound shoulder of lamb
  • 2 tablespoons of olive oil
  • 2 teaspoons of salt
  • 1 teaspoon freshly ground black pepper
  • 2 large yellow onions, peeled and cut into thick rings
  • 6 garlic cloves, crushed
  • 1 cup water, (you can also use red wine or stock)


  1. Remove the lamb from the refrigerator 1 hour before you are ready to work with it.
  2. Preheat oven to 450˚F (232˚C).
  3. In a food processor or blender, combine Worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun-dried tomatoes, mint leaves, parsley, lemon juice, and hot water; pulse to make a thick sauce. Put it aside.
  4. Place the lamb shoulder, fat side up, on a work surface, such as a large cutting board.
  5. Using a sharp knife, make several cuts on the top.
  6. Rub the lamb with olive oil; season with salt and pepper.
  7. Cover the lamb with half of the prepared sauce. Keep the other half in the fridge until you are ready to serve the lamb.
  8. Place the onion rings and the crushed garlic in the base of a pan.
  9. Place the lamb shoulder on top of the onions, fat side up.
  10. Pour 1 cup of water into the pan.
  11. Cover with aluminum foil.
  12. Place the pan in the oven and lower the heat to 350°F (176°C).
  13. Roast for 3 hours.
  14. Remove foil and increase heat to 425˚F (218°C). Check for any liquid in the pan; if not, add a cup of water.
  15. Continue roasting for about 20 to 25 minutes, or until golden brown on top and the internal temperature registers 145°F (218°C).°C). Start checking the internal temperature around the 15 minute mark.
  16. When ready, remove from the oven.
  17. Transfer the lamb to a cutting board and cover loosely with aluminum foil; let it rest for 20 minutes.
  18. Drizzle with the reserved sauce.
  19. to serve

This recipe can be found at

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