Matt Preston's Roast Shoulder of Lamb

Tender, succulent, and infused with Mediterranean flavors, Matt Preston's Roast Shoulder of Lamb is the ultimate show-stopper for your next gathering. This slow-roasted masterpiece highlights the rich flavor of bone-in lamb shoulder, beautifully complemented by aromatic garlic, fresh rosemary, and zesty lemon. The lamb is nestled atop a bed of hearty vegetables, then gently braised in dry white wine and chicken stock for an impressive depth of flavor. Cooked low and slow to melt-in-your-mouth perfection, this recipe creates a deliciously savory sauce from pan drippings, perfect for drizzling over the tender meat. With just 20 minutes of prep before the oven does all the work, this roast lamb shoulder is an effortless yet elegant dish ideal for entertaining or a special Sunday dinner. Pair it with roasted potatoes or seasonal vegetables for a truly unforgettable meal experience.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 kg lamb shoulder (bone-in)
• 8 pieces garlic cloves, peeled
• 4 pieces fresh rosemary sprigs
• 2 tablespoons olive oil
• 2 teaspoons sea salt
• 1 teaspoon black pepper, freshly ground
• 1 piece lemon
• 250 ml dry white wine
• 500 ml chicken stock
• 1 piece onion, roughly chopped
• 1 piece carrot, roughly chopped
• 1 piece celery stalk, roughly chopped

Directions

Step 1

Preheat your oven to 150°C (300°F).

Step 2

Using a small knife, make slits all over the lamb shoulder. Insert a garlic clove and a small sprig of rosemary into each slit.

Step 3

Rub the lamb shoulder with olive oil, sea salt, and freshly ground black pepper. Zest half the lemon and sprinkle it over the lamb.

Step 4

In a large roasting pan, scatter the chopped onion, carrot, and celery to make a bed for the lamb.

Step 5

Place the lamb shoulder on top of the vegetables. Pour the white wine and half the chicken stock into the pan.

Step 6

Cover the roasting pan tightly with aluminum foil, ensuring it is well-sealed to keep the moisture in.

Step 7

Place the pan into the preheated oven and roast for 3.5 to 4 hours, or until the lamb is tender and easily pulls apart with a fork.

Step 8

After 3 hours, check the liquid levels in the pan. If it looks dry, add the remaining chicken stock.

Step 9

Once cooked, remove the lamb from the oven and transfer it to a large plate or board. Cover with foil and let it rest for 15 minutes.

Step 10

Strain the juices from the pan into a small saucepan, discarding the vegetables. Simmer the juices over medium heat until slightly reduced to make a simple sauce.

Step 11

Serve the lamb shoulder with the sauce drizzled over the top, alongside your favorite sides like roasted potatoes or steamed vegetables.

Nutrition Facts

Serving size	(3197.3g)

Amount per serving	% Daily Value*
Calories	5741.5

Total Fat 433.7g	0%
Saturated Fat 164.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1530mg	0%
Sodium 6382.5mg	0%
Total Carbohydrate 46.3g	0%
Dietary Fiber 9.4g	0%
Total Sugars 15.8g
Protein 383.9g	0%

Vitamin D 0IU	0%
Calcium 410.5mg	0%
Iron 41.4mg	0%
Potassium 6055.5mg	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: 69.4%

Protein: 27.3%

Carbs: 3.3%