Entrée: United Kingdom – Roast Lamb Shoulder with Garlic and Rosemary

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 50 min

Additional 20 min

Total 4 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 bone-in lamb shoulder roast (3–4 lb (1.4–1.8 kg))
6–8 garlic cloves, sliced
3–4 sprigs fresh rosemary, chopped
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) sea salt
1 tsp (5 ml) freshly ground black pepper
Zest of 1 lemon (optional)
1 / 2 cup (120 ml) dry white wine or stock (optional for roasting pan)

Show original ingredient measurements

1 bone-in lamb shoulder roast (3–4 lb / 1.4–1.8 kg)
6–8 garlic cloves, sliced
3–4 sprigs fresh rosemary, chopped
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) sea salt
1 tsp (5 ml) freshly ground black pepper
Zest of 1 lemon (optional)
1 / 2 cup (120 ml) dry white wine or stock (optional for roasting pan)

Instructions

1. Preheat oven to 325°F (160°C). Pat lamb dry and make small slits all over with a knife.  
2. Insert garlic slices into slits. Mix chopped rosemary, olive oil, lemon zest, salt and pepper to a paste and rub all over the roast.  
3. Place roast on a rack in a roasting pan; pour wine or stock into the pan if using. Cover loosely with foil.  
4. Roast low and slow for about 3–3½ hours (until fork-tender and internal temp ~190°F/88°C for shreddable lamb).  
5. Remove foil, increase oven to 425°F (220°C) and roast 15–20 minutes to brown and crisp the exterior.  
6. Rest 15–20 minutes before carving or shredding and serve with pan juices.