Ultimate slow-roasted lamb: 12-hour Lamb Shoulder
Total Time
13 hours and 10 minutes
Prep Time
10 minutes
Cook Time
13 hours
Rating
4.94 out of 5 stars
(131)
Ingredients
5 servings
- 1.6 - 2.2kg / 3.2 - 4.4lb lamb shoulder (, bone-in (Note 1)
- 2 cups water (Note 2)
- 1 brown onion (unpeeled), cut into 6 wedges (Note 3)
- 2 1/2 tsp fresh rosemary (, chopped (finely)
- 1 tbsp dried oregano
- 2 garlic cloves (big!) (, finely chopped)
- 1 tsp salt (, kosher or cooking salt (or 3/4 tsp table salt)
- 1/2 tsp black pepper
- 1/4 cup extra virgin olive oil
- 1 tsp cornflour / cornstarch
- 1/4 cup water
- 1/4 tsp salt
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Preparation
Step 1
Preheat oven to 230°C / 450°F (210°C fan).
Step 2
Marinade/rub: Mix the Marinade ingredients in a small bowl. Rub all over the lamb surface, getting it right into all the cracks and crevices!
Step 3
Marinate 2 - 24 hrs: If time permits, marinate for 2 hours on the counter in a roasting pan, or up to 24 hours in the fridge. I skip this step more often than not, however. (Note 4)
Step 4
Prepare roasting pan: Scatter onion in the base of the roasting pan. Place lamb shoulder on top . Pour water into pan.
Step 5
Roast uncovered for 45 minutes.
Step 6
Slow-roast 12 hours: Turn oven down to 100°C/210°F (both fan and standard, Note 5). Cover lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I always do overnight!).
Step 7
Check meat – Test side of lamb with two forks. The meat should be fall-apart tender. If not, cover and return to oven.
Step 8
Remove lamb: There will (should!) be a lot of liquid pooled under the lamb in the roasting pan. Remove lamb to a large dish. Cover loosely with foil to keep warm. It will stay warm for 2 to 3 hours. See Note for reheating / making ahead.
Step 9
Lamb Jus:
Step 10
Reduce liquid: Strain all the liquid in the roasting pan into a saucepan (Note 2). Bring to a boil then simmer rapidly on medium-high until it reduces down to 1 cup (250ml).
Step 11
Thicken: Mix cornflour with water. Pour into jus in a thin stream while stirring continuously. Continue to cook for a minute or two over medium heat, stirring every now and then, until it thickens to a syrup consistency. Add salt and pepper to taste.
Step 12
Serve:
Step 13
Serve Slow Roasted Lamb with Jus. Use tongs for tearing meat off - no knife for carving needed! Pictured in post with Greek Lemon Roasted Potatoes, a perfect match for this Greek-ish flavoured lamb. Roasted Vegetables would also be ideal.
Step 14
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