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Slow-Roasted Lamb Shoulder with Rosemary and Root Vegetables
A generous bone-in lamb shoulder rubbed with garlic and rosemary, roasted low and slow until it pulls apart at the touch of a fork, sitting on a bed of caramelised carrots, parsnips and potatoes. A proper Sunday roast that carves itself.
Serves 5Prep 20 minCook 270 minLamb
Containsmustard
Protein 23%Carbs 21%Fat 56%
About 776 kcal a serve — 43 g protein, 40 g carbs, 46 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 5
Method
Heat the oven
prepPreheat your oven to 160°C (fan-forced). Take the lamb out of the fridge 30 minutes ahead so it comes up towards room temperature.
Make the rub
prepOn a board, finely chop the rosemary leaves and garlic together. Scrape into a small bowl and mix with the olive oil, Dijon mustard, salt flakes and black pepper into a rough paste.
In the bowlRosemary rub →
Rub the lamb
prepPat the lamb shoulder dry with paper towel. Rub the rosemary paste all over, working it into any folds and scoring the fat lightly with a knife so the flavour gets in.
On the boardSeason →
Bed of vegetables
prepScatter the potatoes, carrots, parsnips and onion across the base of a large deep roasting tray. Pour in the stock and wine.
In the roasting trayLayer up →
Sit the lamb on top
assembleNestle the lamb shoulder on top of the vegetables, fat side up. Cover the tray tightly with foil.
In the roasting trayCover →
Slow roast covered
cookRoast, covered, for 3 hours 30 minutes. The liquid will keep everything moist while the lamb breaks down.
Uncover and brown
cookRemove the foil, spoon a little pan juice over the vegetables, and roast uncovered for a further 30–45 minutes until the lamb is deeply browned and pulls apart with a fork.
Rest and serve
finishLift the lamb onto a board and rest, loosely covered, for 15 minutes. Pull or carve into chunks and serve over the roasted vegetables and potatoes, spooning the pan juices on top.
On the boardRest →
15 min
Cook's noteA 1.6 kg bone-in shoulder yields roughly 700 g of cooked meat, which gives a genuinely generous 40 g+ protein per serve. If you can only get boneless, drop to 1.3 kg and reduce the covered time by 30 minutes. Leftover lamb is excellent shredded through a salad or into wraps the next day.
Estimated per serve
776 kcal · 43 g protein · 40 g carbs · 46 g fatestimates, within ~10%
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