Slow Cooked Lamb Shoulder Roast
February 23, 2022 • 0 comments
Adapted from Recipe Tin Eats. A simply delightful evening roast, tender and pleasant in flavor. A great recipe to make on a Sunday afternoon for a nice Sunday evening supper. Slow roasted at 350, then finished at 425.
- (3 lbs) Lamb Shoulder Roast
- (2 Tbsp) Olive Oil
- (To taste) Salt
- (To Taste) Pepper
- (1 Medium) Onion, chopped
- (4 Cloves) Garlic, pressed
- (A few sprigs) Rosemary
- (1 cup) Water
Adapted from Recipe Tin Eats.
- Preheat oven to 465 degrees F.
- Rub the roast with olive oil, salt, and pepper.
- Using a thin, sharp knife, make about a dozen slices into the top of the roast and stuff bits of garlic and rosemary into the cuts.
- Place remaining garlic, rosemary, and the onion in the base of the roasting pan, then set roast on top.
- Pour water around the roast into the roasting pan.
- Cover the pan with the lid, then turn down the oven to 350.
- Roast for 3 hours for a 3.5 pound roast. For a 2.2 pound roast, roast for 2 hours and 45 minutes, approximately.
- Remove the pan lid and turn the oven up to 425 again to brown the roast for about 20 minutes. Add more water, if none remains.
- The roast is ready when you can shred the meat off with a fork. If not, place it back in the oven with the lid on at 350 until you can.
- Let the roast rest outside of the oven for 20 minutes before serving.
Use the leftover juices from the pan to make a simple gravy, if you like!