Low Sodium Herb-Crusted Roast Lamb Shoulder

Elevate your next dinner gathering with this Low Sodium Herb-Crusted Roast Lamb Shoulder, a flavorful and health-conscious take on a classic roast. This recipe combines tender, slow-roasted lamb with a vibrant herb crust made from fresh rosemary, thyme, and parsley, perfectly balanced with zesty lemon and a subtle kick of mustard. By skipping added salt, this dish lets the natural flavors of the lamb and herbs shine, creating a heart-healthy option without sacrificing taste. The result is a succulent and aromatic roast with a golden, crispy crust that’s ideal for holiday feasts or special occasions. Simple to prepare yet undeniably impressive, this low-sodium lamb shoulder pairs wonderfully with roasted vegetables or a fresh salad for a complete, wholesome meal. Perfect for those seeking flavorful low-sodium recipes packed with herbs and slow-cooked perfection!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1.5 kilograms Lamb shoulder
• 6 each Garlic cloves
• 3 tablespoons Fresh rosemary
• 2 tablespoons Fresh thyme
• 3 tablespoons Fresh parsley
• 1 tablespoon Lemon zest
• 4 tablespoons Olive oil
• 1 teaspoon Ground black pepper
• 1 teaspoon Mustard powder

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Peel and finely chop the garlic cloves.

Step 3

Chop the fresh rosemary, thyme, and parsley finely.

Step 4

In a small bowl, combine the chopped garlic, rosemary, thyme, parsley, and lemon zest.

Step 5

Mix in the olive oil, ground black pepper, and mustard powder to create a loose paste.

Step 6

Place the lamb shoulder on a clean work surface or a large baking tray.

Step 7

Using your hands or a brush, thoroughly coat the lamb shoulder with the herb mixture. Ensure the mixture is pressed into any crevices and covers the entire surface of the meat.

Step 8

Transfer the herb-coated lamb shoulder to a roasting pan.

Step 9

Cover the pan with aluminum foil to prevent excessive browning and to keep the meat moist during the initial stages of roasting.

Step 10

Place the roasting pan in the preheated oven and roast for about 2.5 hours.

Step 11

After 2.5 hours, remove the foil and continue roasting the lamb for another 30 minutes to allow the crust to become golden brown and crispy.

Step 12

Check the internal temperature of the lamb with a meat thermometer; it should read at least 63°C (145°F) for medium-rare, 70°C (160°F) for medium, or up to 77°C (170°F) for well-done, depending on preference.

Step 13

Once cooked, remove the lamb from the oven. Allow it to rest for at least 15 minutes before carving.

Step 14

Carve the lamb shoulder into slices and serve warm. Enjoy with your favorite side dishes!

Nutrition Facts

Serving size	(1603.3g)

Amount per serving	% Daily Value*
Calories	4748.5

Total Fat 374.6g	0%
Saturated Fat 149.9g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1500mg	0%
Sodium 1302.4mg	0%
Total Carbohydrate 12.5g	0%
Dietary Fiber 3.8g	0%
Total Sugars 0.4g
Protein 320.3g	0%

Vitamin D 0IU	0%
Calcium 366.6mg	0%
Iron 27.6mg	0%
Potassium 4315.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.7%

Protein: 27.2%

Carbs: 1.1%