What is a Lamb Shoulder?

Lamb shoulder is a cut of meat that comes from the upper foreleg of a lamb. It is an amazingly flavourful cut, perfect for roasting slow as it is a hard working muscle yet has plenty of fat.

Step 1: Prepare the Lamb Shoulder

Start by preheating your oven to 325°F (225°C). While the oven is heating up, prepare the lamb shoulder by trimming any excess fat and silver skin. Season the lamb generously with salt and pepper, or your choice of herbs and spices.

Step 2: Sear the Lamb Shoulder

In a large, oven-safe skillet or roasting pan add to the oven for at least 30 minutes till you achieve a great colour all around and a proper crisp to the skin.

Step 3: Add Your Aromatics

Once the lamb shoulder is well coloured, remove it from the pan and set it aside. Lower your oven temperature to 160°C. In the same pan, add some chopped onions, garlic, carrots, and celery. Sauté the vegetables until they are softened and slightly caramelized.

Step 4: Roast the Lamb Shoulder

Return the seared lamb shoulder to the pan, placing it on top of the sautéed vegetables. Add some chicken stock and white wine to the pan, filling it about halfway up the sides of the lamb shoulder. Cover the pan tightly with foil or a lid and transfer it to the preheated oven.

Step 5: Slow Roast to Perfection

Roast the lamb shoulder in the oven for approximately 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork. During the slow roasting process the flavors will have developed and the meat should have become incredibly tender.

Step 6: Rest and Serve

Once the lamb shoulder is cooked to perfection, remove it from the oven and let it rest for about 15 minutes. This allows the juices to redistribute throughout the meat, resulting in a flavorful roast. Carve the lamb shoulder into thick slices and serve it with the roasted vegetables and pan juices.

Roasting a lamb shoulder may take some time and patience, but the end result is well worth the effort.