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Slow Roasted Lamb Shoulder, raw in the baking tray
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Slow Roasted Lamb Shoulder, easy!

A delicious tender moist slow roasted lamb shoulder, with rosemary & garlic
Course Main
Cuisine English
Keyword Easter, Easter Lamb, lamb, lamb shoulder, slow roast, Sunday dinner, Sunday roast, tender lamb
Prep Time 10 minutes
Cook Time 4 hours 40 minutes
Total Time 4 hours 50 minutes
Servings 3
Calories 491kcal

Ingredients

  • 1 1/2-2 kilo shoulder of lamb
  • Handful Rosemary stalks
  • 1 Garlic bulb cloves removed, unpeeled
  • Drizzle of Olive oil
  • Sea salt
  • Ground black pepper
US Customary - Metric

Instructions

  • Pre-heat the oven (max temp)
  • Lay most of the rosemary in a large roasting tin with most of the garlic cloves.
  • Lay the lamb shoulder on top slash the fat several times then rub over some olive oil, salt & pepper
  • Top with the remaining rosemary & garlic cloves.
  • Cover tightly with foil & put into the oven, immediately lower the temperature to 170 c.
  • Roast for 4 hours or until the meat pulls apart with a fork.
  • To crisp up remove foil & roast for a further 30-40mins
  • Remove from the oven, transfer the meat to a board & cover with foil to rest for at least 30 mins.

Notes

*** All nutritional information is approximate and intended as a guide 

Nutrition

Calories: 491kcal | Carbohydrates: 1g | Protein: 63g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 202mg | Sodium: 218mg | Potassium: 908mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 6mg