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Slow roasted shoulder of lamb

  • Prep Time
    20 minutes
  • Cook Time
    20 minutes
  • Serving
    4 People
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1 lamb

10 cloves garlic

1 red onion

1 carrot

1 stalk of celery

1/2 cup white wine

2 lemons

2 cups of water

Salt & pepper

Oregano or rosemary


In the middle of a baking dish, thickly slice an onion into four pieces. Cut the carrot into thick slices and make a celery bed for the shoulder to sit on. Make a few slits in the shoulder and press the garlic in. Leave it rest whole in the pan. Salt & pepper the lamb and place it over the bed. Sprinkle oregano, juice one lemon, and pour over. Slice the other lemon and put in the roasting dish. Place the lamb in a hot oven 180 degrees for about 60 minutes and then reduce to 120 degrees for another 30 mins or more, if needed, and cover with foil.

During cooking, be sure to check if it needs water as it takes a while to cook, and it should evaporate. Spoon the sauce over the lamb occasionally. Once done, take out the shoulder and squash all the veggies in the sauce, push through a sieve to make the sauce. If needed, thicken it with a little corn flour. Serve with lemon roasted potatoes or with tzatziki.

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