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4.67 from 6 votes

Roasted Lamb Shoulder

A basic recipe for roasted shoulder of lamb. You will only need the lamb shoulder, salt and pepper.
Prep Time10 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 25 minutes
Course: Meat Recipes
Cuisine: International
Servings: 6 people
Calories: 736kcal
Author: Adina

Ingredients

  • 3.5 to 4.5 lb shoulder of lamb bone-in, 1.5-2 kg, Note
  • fine sea salt or Kosher
  • freshly ground black pepper

Instructions

  • Bring to room temperature: Take the lamb shoulder out of the fridge one hour before roasting it.
  • Preheat the oven to 460°F/ 240°C.
  • Prepare lamb: If the thick layer of skin is still on, remove it (it's usually already removed). Remove the silver skin on the underside of the lamb's shoulder using a small sharp knife.
  • Season lamb: Place the lamb shoulder in a roasting pan. Sprinkle it generously with salt and pepper, rub the spices into the piece of meat, and place the roasting dish in the oven.
  • Roast at high temperature for 15 minutes.
  • Reduce the temperature to 360°F/ 180°C and continue slow cooking the shoulder of lamb for 3 hours.
  • Cover with foil if required: If, during the last hour of the cooking time, you notice that the shoulder threatens to get too dark, cover the dish loosely with a piece of aluminum foil. It depends on your oven, so check to be safe.
    Remove the foil during the last 10-15 minutes of the cooking time.
  • Rest: Once ready, place the lamb shoulder on a serving platter, cover it loosely with aluminum foil and let rest for about 15-20 minutes before carving.

Notes

  1. If your lamb shoulder is larger than that, you should add about 30 minutes for each extra 2 lbs/ 1 kg.

Nutrition

Serving: 1/6 of the dish | Calories: 736kcal | Protein: 61g | Fat: 52g | Saturated Fat: 22g | Polyunsaturated Fat: 26g | Cholesterol: 243mg | Sodium: 325mg