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sliced meat on a plate with potatoes and green beans

Roasted Lamb Shoulder

A basic recipe for roasted shoulder of lamb. You will only need the lamb shoulder, salt and pepper.
Course Meat Recipes
Cuisine International
Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Servings 6
Calories 736kcal
Author Adina


  • 1,5 kg to 2 kg/ 3.3 oz to 4.4 oz shoulder of lamb bone in (See note)
  • fine sea salt
  • freshly ground black pepper


  • Take the lamb shoulder out of the fridge one hour before you start roasting it.
  • Preheat the oven to 240 degrees Celsius/ 460 degrees Fahrenheit. Remove the silver skin on the under side of the lamb shoulder using a small sharp knife.
  • Place the lamb shoulder, skin side up, in a roasting pan. Sprinkle it generously with salt and pepper, rub the spices lightly into the piece of meat and place the roasting dish in the oven. Roast the lamb shoulder at this temperature for 15 minutes.
  • Lower the heat to 180 degrees Celsius/ 360 degrees Fahrenheit and continue slow cooking the shoulder of lamb for 3 hours.
  • If, during the last hour of the cooking time, you notice that the skin threatens to get too dark, cover the roast loosely with a piece of aluminum foil. I didn't have to do that, but it really depends on your oven, so check to be on the safe side. Remove the aluminum foil again during the last 10-15 minutes of the cooking time, to allow the skin to become crispy and achieve the desired color.
  • 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.



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


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