Name: Slow roasted lamb shoulder recipe
Prep time: 20 min
Cook time: 320 min
Total time: 340 min
Yield: 4
Ingredients: 1 garlic bulb; 1 bunch rosemary; 1 lamb shoulder roast, on the bone; 1 tbs olive oil; 1 tbs plain flour; 500 ml chicken stock (liquid); 2 tbs capers chopped; 2 tbs red wine vinegar; 1/2 bunch mint chopped

by mrsmcnic Last updated on 05/02/2025

This is the most tender lamb you will ever make – fall-off-the-bone delicious. Surrounded in rosemary and garlic and roasted in the oven, the pan juices make the most sumptuous gravy. Not just for a Sunday, this roast can be enjoyed any day!

How to make this slow-roasted lamb shoulder: key tips

The rosemary and garlic works in two ways in this dish – it creates a bed for the lamb shoulder so that it doesn’t sit directly on the pan and stick to the base, plus it infuses the lamb with mouth-watering herb and garlic flavours. There’s no need to remove the leaves from the rosemary stems. As the rosemary cooks, the leaves will come away naturally. You can pick out the stems before serving, if you like.

Cook the lamb until it is fork tender, which means the fibres of the lamb will easily separate when pried gently with a fork.

Key ingredients in this slow-roasted lamb shoulder recipe

For your slow roast, use a lamb shoulder on the bone, or boned and rolled lamb. These are available from the supermarket or butcher.

I think this gravy is well worth making. A step up from mint sauce, the chopped capers and mint in the gravy adds a wonderful freshness that cuts through the richness of the roasted lamb.

Looking for yummy potato sides for your lamb? Try roasted potatoes, a potato bake, or silky mashed potatoes.

This recipe was originally submitted by mrsmcnic, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

- Australia's Best Recipes Team

Ingredients

1 garlic bulb
1 bunch rosemary
1 lamb shoulder roast, on the bone
1 tbs olive oil

Gravy

1 tbs plain flour
500 ml chicken stock (liquid)
2 tbs capers chopped
2 tbs red wine vinegar
1/2 bunch mint chopped

Method

Step 1

Preheat oven to 150C.
Step 2

Separate the cloves of garlic.
Step 3

Lay ½ the rosemary and ½ the peeled garlic in the base of a roasting tray.
Step 4

Lay the shoulder on top. Unroll it if using a rolled one.
Step 5

Cover with the rest of the garlic and rosemary, and the olive oil.
Step 6

Cover tightly with foil and bake for 4-5 hours.
Step 7

Rest for 15 minutes prior to serving. Reserve juices from roasting pan.
Step 8

Gravy: Place roasting tray over hob on medium heat.
Step 9

Add the flour and chicken stock and bring to boil. Boil until thickens, then add red wine vinegar, capers, mint and 2 tablespoon of juices from roasting pan.
Step 10

Serve with lamb.

Equipment

1 large roasting pan

Recipe Notes

from Australia’s Best Recipes team

What do I serve with this slow-roasted lamb shoulder?

You can serve your lamb shoulder with roasted diced potato as the cook has here. I also like to roast other veg, such as pumpkin and carrots, then add greens such as steamed frozen peas, or steamed green beans or broccolini – I’m a traditionalist at heart! Then pour the gravy with capers and mint over everything.