12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without the alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Chicken broth is often less expensive and adds flavor.

lamb shoulder

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is a cheaper alternative while still being flavorful.

Preheat oven to 230°C / 450°F (210°C fan).

Mix the Marinade ingredients in a small bowl. Rub all over the lamb surface, getting it right into all the cracks and crevices!

If time permits, marinate for 2 hours on the counter in a roasting pan, or up to 24 hours in the fridge.

Scatter onion in the base of the roasting pan. Place lamb shoulder on top. Pour water into pan.

Roast uncovered for 45 minutes.

Turn oven down to 100°C/210°F. Cover lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours.

Check meat – Test side of lamb with two forks. The meat should be fall-apart tender. If not, cover and return to oven.

Remove lamb to a large dish. Cover loosely with foil to keep warm.

Strain all the liquid in the roasting pan into a saucepan. Bring to a boil then simmer rapidly on medium-high until it reduces down to 1 cup (250ml).

Mix cornflour with water. Pour into jus in a thin stream while stirring continuously. Continue to cook for a minute or two over medium heat, stirring every now and then, until it thickens to a syrup consistency. Add salt and pepper to taste.

Serve Slow Roasted Lamb with Jus.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens