Slow Cooked Lamb Shoulder Roast
This incredibly tender lamb shoulder roast, flavoured with spices and herbs, has been slow cooked for over 3 hours in the oven, for juicy perfection.
Equipment
- mixer
- large pot with lid or oven tray
Ingredients
fore the marinate
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon smoked paprika powder
- 1 tablespoon fennel seeds
- 1 tablespoon ginger sliced and peeled
- 2 garlic cloves peeled
- 1 sprig rosemary leaves removed from stalk
- 3 sprig thyme leaves removed from stalk
- 4 tablespoon olive oil
- ¼ teaspoon sea salt
for the lamb
- 1.6 kilogram lamb shoulder bone-in
- 1 brown onion peeled and cut in half
- 1 garlic bulb cut in half
- salt and pepper
Instructions
for the marinade
- Add all the spices and herbs in a mixer and add olive oil, ginger and garlic. Mix to a spice oil consistency and pour over the lamb. Rub the meat all around and season with salt and pepper. Finally drizzle more olive oil on the lamb and around.
for the lamb
- Pre-heat the oven to 220°C (425°F).
- Place the lamb in a large pot or roasting tray. Pierce the flesh with the tip of a knife about 15 times.
- Pour the marinade over the lamb. Rub the meat all around and season with salt and pepper. Finally drizzle more olive oil on the lamb and around.
- Place the lamb in the oven uncovered. Roast for 15-20 minutes, you want the top of the lamb to be brown roasted but not burned.
- Reduce the heat to 150°C (300°F). Add the onion and garlic to the roasting tray and leave the lamb to cook for 3 hours covered with a tight lid or foil.
- While the lamb is in the oven, once in a while check if the lamb is cooking properly. The sound is sometimes enough to let you know if it is slow cooking the right way. If you hear a sizzle, the temperature is too high if you hear nothing it is too low.
- After 3 hours you should be able to peel the meat away with a fork, if not the lamb needs longer.
- When the lamb is cooked, take it out and remove the lid. Transfer the cooking juices in a pot, remove some of the fat from the top and reduce about ¾ to gravy consistency.
- Roast the lamb for 5-10 minutes until you have a nice roasting colour. Remove the lamb and let it rest for 10 minutes before serving.
Notes
how long can I keep leftovers?
If stored correctly, refrigerated in an airtight container, the lamb can be kept for up to 5 days.
how to re-heat leftover lamb
The best way to re-heat any leftover lamb is in an ovenproof dish. Cover with a lid and bake in the oven at 160°C (320°F) until the core is hot.
Nutrition
Nutrition Facts
Slow Cooked Lamb Shoulder Roast
Amount Per Serving (180 g)
Calories 436
Calories from Fat 207
% Daily Value*
Fat 23g35%
Cholesterol 161mg54%
Sodium 275mg12%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 51g102%
Vitamin A 39IU1%
Vitamin C 3mg4%
Calcium 67mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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