Slow-cooked Roast Lamb - How to make it tender and juicy!

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice offers sweetness without alcohol.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and more affordable.

Take the lamb out of the fridge about 1 hour before cooking.

Cut the lamb with a knife but not all the way through, so it stays in one piece.

Prepare a seasoning mix with 1 tablespoon each of oregano, mint, rosemary, thyme, brown sugar, salt, and black pepper; mix well.

Stuff the lamb with minced garlic, using 3 big cloves.

Rub the seasoning mix all over the lamb.

Preheat the oven to 150°C (about 300°F).

Place the lamb in an oven-safe pot with a lid and cook for 2.5 hours.

After 2.5 hours, take the pot out of the oven, flip the lamb upside down, and put it back in for another 2.5 hours.

During the first 5 hours, ensure the lamb is half above and half under the marinade surface level.

Lower the oven temperature to 125°C (about 255°F).

Cut the lamb into smaller pieces so it is fully submerged in the marinade.

Add 0.5 liters of hot black coffee, 1 tablespoon of green peppers, and 0.5 liters of hot boiling water to the pot.

Cover the pot and return it to the oven at 150°C for 5 hours, flipping the lamb upside down halfway through.

After 8 hours of cooking, remove the lamb from the oven; it should be super moist and tender.

Use the delicious liquid from the bottom of the pot to baste the lamb pieces.

Cooking Techniques

Equipment Needed

Spice Level: