Slow Cooked Shoulder of Lamb with Roasted Veggies

Indulge in the irresistible flavors of this Slow Cooked Shoulder of Lamb with Roasted Veggies, a hearty, one-pot masterpiece that’s perfect for cozy family dinners or special occasions. This recipe combines fall-off-the-bone tender lamb, slow-cooked to perfection with garlic, fresh rosemary, thyme, and a zing of lemon, creating a melt-in-your-mouth meat that’s infused with rich, aromatic flavors. Paired with a medley of caramelized roasted vegetables, including carrots, parsnips, red onions, and golden new potatoes, this dish is both comforting and elegant. The slow cooking process ensures maximum flavor while keeping the effort minimal, making it a stress-free yet impressive centerpiece. Serve with the sumptuous pan juices for a dish that’s as visually stunning as it is delicious.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:300 mins

Total Time:330 mins

Servings: 6

Ingredients

• 2 kg shoulder of lamb
• 4 tbsp olive oil
• 6 pieces garlic cloves
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 piece lemon
• 200 ml white wine
• 300 ml chicken or lamb stock
• 4 pieces carrots
• 3 pieces parsnips
• 2 pieces red onion
• 500 g new potatoes
• 2 tsp sea salt
• 2 tsp black pepper

Directions

Step 1

Preheat your oven to 150°C (300°F) or 130°C (265°F) for fan ovens.

Step 2

Pat the lamb shoulder dry with paper towels and score the fat lightly in a crosshatch pattern.

Step 3

Rub 2 tablespoons of olive oil, sea salt, and black pepper all over the lamb shoulder.

Step 4

Peel and slice the garlic cloves into thin slivers. Insert them into the scored fat of the lamb, along with the rosemary and thyme sprigs.

Step 5

Zest and juice the lemon. Set aside the juice, and rub the zest over the lamb shoulder.

Step 6

Heat 2 tablespoons of olive oil in a large, oven-safe roasting pan or casserole dish. Sear the lamb on all sides over medium-high heat until golden, about 5 minutes per side. Remove the lamb and set aside.

Step 7

Deglaze the pan by pouring in the white wine and scraping up any browned bits with a wooden spoon. Let the wine reduce by half, about 2 minutes.

Step 8

Add the chicken or lamb stock and the reserved lemon juice to the pan. Stir well and return the lamb shoulder to the pan.

Step 9

Cover the pan tightly with foil or a lid, and transfer to the preheated oven. Cook for 4 hours, basting the lamb with the juices every hour.

Step 10

Meanwhile, prepare the vegetables. Peel the carrots, parsnips, and onions, and cut them into large chunks. Halve the new potatoes. Toss all the vegetables with a drizzle of olive oil, sea salt, and black pepper.

Step 11

After 4 hours of cooking the lamb, remove it from the oven and scatter the prepared vegetables around it. Increase the oven temperature to 180°C (350°F) or 160°C (320°F) for fan ovens, and return the pan to the oven, uncovered.

Step 12

Roast for an additional 1 hour, until the vegetables are caramelized and the lamb is tender and easily pulls apart with a fork.

Step 13

Remove the lamb from the oven and let it rest for 15 minutes while covered loosely with foil.

Step 14

Serve the lamb shoulder shredded, with the roasted vegetables and the rich pan juices spooned over the top. Enjoy!

Nutrition Facts

Serving size	(4033.4g)

Amount per serving	% Daily Value*
Calories	6649.4

Total Fat 467.3g	0%
Saturated Fat 171.3g	0%
Polyunsaturated Fat 8.3g
Cholesterol 1506.6mg	0%
Sodium 7798.7mg	0%
Total Carbohydrate 216.5g	0%
Dietary Fiber 34.4g	0%
Total Sugars 47.1g
Protein 384.7g	0%

Vitamin D 0IU	0%
Calcium 649.9mg	0%
Iron 40.6mg	0%
Potassium 9918.0mg	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: 63.6%

Protein: 23.3%

Carbs: 13.1%