Slow Cooked Lamb Shoulder Garlic

The smell of lamb slowly braising has this way of taking over the entire house. I remember a rainy Sunday when I let this cook for hours, and every time I opened the oven door to baste, that aromatic rush of garlic and herbs hit me like a warm embrace. My neighbor actually knocked on my door to ask what I was making. That's when I knew this recipe was something special.

I made this for my fathers birthday last year, and he kept sneaking into the kitchen to check on it. When I finally pulled it from the oven, the skin was golden and the meat was practically collapsing. Everyone went silent for that first bite. Thats the kind of dinner people remember.

Ingredients

• 1 bone-in lamb shoulder about 2.5 kg: The bone adds incredible depth to the final dish and helps the meat stay moist during those long hours of cooking
• 6 cloves garlic: Dont be shy with garlic here, it mellows beautifully and becomes almost sweet as it slow cooks
• Fresh rosemary thyme and oregano: Fresh herbs make a noticeable difference in the aromatic paste, though dried oregano works in a pinch
• Lemon zest: This bright note cuts through the rich lamb and adds a subtle Mediterranean brightness
• Onions carrots and celery: These humble vegetables form a flavorful bed that keeps the lamb elevated and creates a natural sauce base
• Dry white wine and stock: The wine deglazes the pan and adds acidity while the stock builds body for the serving juices

Instructions

Get the oven ready:

Preheat your oven to 160°C 320°F so its fully heated by the time your lamb is ready to go in

Season the meat:

Pat the lamb shoulder completely dry with paper towels, then season it generously all over with salt and pepper

Make the herb paste:

Pulse the garlic, rosemary, thyme, oregano, lemon zest and olive oil in a food processor until you have a fragrant coarse paste

Coat the lamb:

Rub the herb mixture thoroughly over the lamb pressing it into the meat so it really sticks

Sear for flavor:

Heat olive oil in a large roasting pan or Dutch oven over medium-high heat and brown the lamb on all sides for about 5 to 7 minutes total

Build the base:

Remove the lamb and arrange the onions carrots and celery in the pan, then place the lamb back on top of the vegetables

Add the liquids:

Pour the wine and stock around the lamb not over it, so you dont wash off that beautiful herb paste

Start the slow cook:

Cover the pan tightly with foil or a lid and transfer to the oven for 4 hours, basting occasionally with the pan juices

Finish with color:

Uncover the lamb and cook for another 30 minutes to develop that gorgeous golden brown crust

Rest before serving:

Let the lamb rest loosely covered for 20 minutes so the juices redistribute back into the meat

Make it shine:

Skim any excess fat from the pan juices and serve the lamb alongside the vegetables with that rich sauce spooned over everything

Save

This dish has become my go-to for special occasions because it feeds a crowd and makes the house smell incredible for hours. Last Christmas my aunt asked if I could teach her how to make it, and we spent the whole afternoon in the kitchen together. Those are the moments that make cooking worth it.

Getting Ahead

You can rub the herb paste onto the lamb the night before and refrigerate it covered. This extra time lets the flavors penetrate deep into the meat. Just take it out of the fridge about an hour before you plan to cook so it comes to room temperature.

Choosing Your Lamb

Look for a shoulder with a nice layer of fat on top, this will baste the meat as it renders down. Bone-in takes longer but adds so much flavor. If you can only find boneless, reduce the cooking time slightly and check for doneness earlier.

Serving Suggestions

Creamy mashed potatoes are perfect for soaking up those rich pan juices. A simple green salad with bright vinaigrette cuts through the richness. Crusty bread is practically mandatory for sopping up every last drop of sauce.

• Pour any remaining pan juices into a small pitcher and let guests help themselves
• A glass of the same wine you used in the cooking makes a perfect pairing
• Leftover lamb makes the most incredible sandwiches the next day with just a little mustard

Save

There's something deeply satisfying about a recipe that rewards patience so generously. This lamb is worth every minute of the wait.

Common Recipe Questions

→ How do I prepare the herb and garlic paste?

Pulse garlic, rosemary, thyme, oregano, lemon zest, and olive oil in a food processor until smooth to create a fragrant, flavorful paste.

→ What is the best way to sear the lamb shoulder?

Heat olive oil in a large pan over medium-high heat and brown the lamb on all sides to develop deep flavor and a rich crust.

→ Can I use a different type of wine for cooking?

Yes, red wine can be used instead of white for a deeper, richer flavor profile in the braising liquid.

→ How long should the lamb rest after cooking?

Let the lamb rest loosely covered for about 20 minutes to allow the juices to redistribute, ensuring moist, tender meat.

→ What sides complement this slow-cooked lamb shoulder?

Creamy mashed potatoes, crusty bread, or roasted vegetables make excellent accompaniments to soak up the flavorful pan juices.