🍔 What is Slow-Roasted Lamb Shoulder?

Slow-roasted lamb shoulder is a classic dish known for its juicy, fork-tender meat and deep flavors. Originating from Mediterranean and Middle Eastern cuisines, this dish is typically slow-cooked with aromatic herbs and spices to enhance its natural richness. The slow roasting process allows the connective tissue to break down, resulting in a melt-in-your-mouth texture.

The key ingredients include:

Lamb shoulder – A well-marbled cut that becomes tender with slow cooking.
Rosemary & garlic – Classic aromatics that enhance the depth of flavor.
Honey – Adds a subtle sweetness and caramelized crust.
Olive oil & seasoning – To keep the meat juicy and flavorful.

💡 Why You Should Try This Recipe

✅ Unbelievably Tender: Slow roasting ensures the meat is incredibly soft and flavorful.
✅ Minimal Effort, Maximum Flavor: Simple preparation with amazing results.
✅ Perfect for Any Occasion: Ideal for festive gatherings, family meals, or a special weekend treat.
✅ Healthy & Nutritious: Packed with protein and essential nutrients.

🌟 Pro Tips & Variations

🔥 Sear Before Roasting – Browning the lamb first enhances its depth of flavor. 🌿 Herb Variations – Swap rosemary for thyme or oregano for a different twist. 🍽️ Add Veggies – Roast potatoes, carrots, or onions alongside the lamb for a complete meal. 🛋️ Storage Tip – Leftovers keep well for up to 3 days in the fridge and taste even better the next day!

📊 FAQs – Common Questions

❓ Can I use a different cut of lamb?
Yes! You can substitute with lamb leg, but adjust the cooking time accordingly.

❓ How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently in the oven at 300°F to retain moisture.

❓ Can I make this ahead of time?
Absolutely! Slow-roasted lamb tastes even better the next day as the flavors deepen.

🎉 Final Thoughts – Enjoy & Share!

If you’re looking for a show-stopping yet easy-to-make dish, this slow-roasted lamb shoulder is a must-try! The combination of rosemary, garlic, and honey creates an unforgettable depth of flavor that will leave everyone asking for seconds.

Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!

Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary, Garlic, and Honey

Recipe by Chef Haven

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Total time

minutes

Ingredients

1.2-1.4 kg (approximately 3 lbs) lamb shoulder
Opt for bone-in lamb shoulder for enhanced flavor and tenderness.
2 tablespoons olive oil
Extra-virgin olive oil adds a rich, fruity flavor to the lamb.
1.5 teaspoons salt
Adjust according to taste; kosher salt is recommended for even seasoning.
1 teaspoon black pepper
Freshly ground black pepper provides a subtle heat and aroma.
1 teaspoon smoked paprika
Adds a mild smokiness and depth to the flavor profile.
5 sprigs fresh rosemary, needles removed and chopped
Fresh rosemary imparts a pine-like, aromatic essence to the dish.
6-8 cloves garlic, sliced
Slicing the garlic allows it to melt into the meat, infusing it with a mellow, sweet flavor.
2/3 cup red wine
Choose a dry red wine like Cabernet Sauvignon or Merlot to enrich the sauce.
1 cup water
Keeps the meat moist during roasting and contributes to the pan juices.
4 tablespoons honey
Provides a sweet contrast to the savory elements and aids in caramelization.

Directions

Preheat the Oven:
Set your oven to 180°C (356°F) to ensure it’s adequately heated for roasting.
Prepare the Lamb:
On a clean cutting board, place the lamb shoulder with the meatier side facing up.
Using a sharp knife, score the top of the lamb in a crisscross pattern to allow the seasonings to penetrate deeply.
Drizzle the olive oil over the lamb, rubbing it thoroughly to coat all surfaces.
Season both sides evenly with salt, black pepper, smoked paprika, and the chopped rosemary.
Insert the sliced garlic into the scored cuts and any natural crevices in the meat to infuse flavor during roasting.
Roast the Lamb:
Place the seasoned lamb shoulder, meatier side up, into a deep roasting pan.
Pour the red wine and water into the pan around the lamb, ensuring not to wash off the seasoning.
Cover the pan tightly with a double layer of aluminum foil to trap moisture and heat.
Roast in the preheated oven for approximately 2 hours and 15 minutes, allowing the meat to become tender.*
Caramelize with Honey:
After the initial roasting period, remove the foil and baste the lamb with the pan juices.
Drizzle the honey evenly over the top of the lamb, spreading it gently to cover the surface.
Return the lamb to the oven, uncovered, and continue roasting for an additional 30 minutes. This step will create a caramelized, golden-brown crust.
Rest and Serve:
Once roasted to perfection, remove the lamb from the oven and loosely tent it with foil.
Allow the meat to rest for 5-10 minutes to let the juices redistribute.
Transfer the lamb to a serving platter, spooning the reduced pan juices over the top for added flavor.
Serve warm, pairing with your choice of sides such as roasted vegetables or a fresh salad.