Lamb Shoulder Recipe
This Lamb shoulder recipe is fall off the bone tender and so juicy! You don’t need to wait for marinades and the oven does all the work for you. So it’s a win win! Lamb shoulder is a budget friendly roast with so much richness and flavor. We finish off with lots of fresh pomegranate, orange juice and olive oil instead of gravy for a bright and festive taste!
Ingredients
Lamb Shoulder
- 6-8 pound lamb shoulder
- 6 cloves garlic cut in half
- 3 sprigs fresh rosemary leaves only
- 1 cup balsamic vinegar
- Zest of 1 orange
- Zest of 1 lemon
- 1/2 cup citrus jucie
- 1/3 cup olive oil
- 2 teaspoons each salt and pepper
- 2 teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoon Italian seasoning or oregano
- 1 teaspoon chilli flakes
- 2 onion cut into discs
- 6 cloves garlic smashed
- 2 sprigs rosemary
- 1 cup stock
Pomegranate Glaze
- 1 1/2 cup pomegranate arils from 2 pomegranates
- 1/4 cup citrus juice
- 2 tablespoons olive oil
- 1 tablespoons fresh herbs parsley and thyme
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 400 degrees F.
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Line a large roasting pan with foil and then add parchment paper.
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Layer the onions and whole garlic cloves and rosemary at the bottom of the pan.
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In a small bowl, mix the balsamic vinegar with the citrus juice, olive oil and spices.
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Use a small knife and poke the meat lightly, just enough to insert a bit of the garlic clove inside
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Take the cut up garlic cloves and fresh rosemary leaves and insert it among the slits you made in the meat
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Place the meat on the roasting pan and drizzle with the balsamic sauce.
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Massage the sauce on the back and front of the meat, and rub it in well.
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Make sure the meat is placed on the roasting pan over the onion slices with the fat side up.
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Pour the stock around the shoulder.
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Place a layer of parchment paper and then foil to secure the pan is tightly sealed.
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Roast the lamb for 1 hour and drop the temperature to 350 degrees F. Let the meat roast for
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another 2-2.5 hours until tender. Flip the pan halfway for even heating and roasting.
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Keep the lamb covered for 10-15 minutes to rest slightly and cool down a bit before serving.
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Make the fresh pomegranates glaze by mixing all ingredients together in a bowl.
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Remove the lamb and serve on a platter drizzled generously with the pomegranates.
Recipe Video
Recipe Notes
Tips for Success
- 1. Always buy American lamb for its fresh and tasty flavor!
2. Trim the fat just enough for your taste.
3. Poke the lamb lightly without breaking the meat too much.
4. You can marinate the meat overnight if you need to, but not more than that.
5. When roasting, place the fat side up, and it will melt into the meat as it cooks.
6. Make sure to cover the meat very well when roasting. You can use a double layer of foil for that or a tight-fitting lid if your pan has one.
7. Use a thermometer to be safe because size and oven variance change cook time.
8. You can optionally make a simple gravy using the drippings from the pan.
9. You can’t truly overcook this, so don’t worry if it stays longer in the oven.
10. Glaze with the pomegranate and fresh citrus herb olive oil for a bright finish. Glaze it while it’s still warm.
11. Let the meat rest for about 10 minutes before slicing it.
12. Leftovers make the BEST lamb sandwiches , tacos and more!
What to Serve with this Lamb Shoulder Recipe?
Anything from veggies, rice, roast potatoes, sweet potatoes and salads!
What temperature should lamb shoulder be roasted to?
The USDA recommends an internal temperature minimum of 145 degrees F, this will give you evenly sliced meat. If you want the fall off the bone results, roast it until about 200 degrees F.
How long does it take to roast a 6 lb lamb shoulder?
Time varies depending on what you want. American lamb is super fresh and tender, so on average you’ll be roasting it for 2-3.5 hours.
Should lamb shoulder be covered when roasting?
For this recipe, YES! We love soft and tender fall off the bone lamb shoulder.
Is lamb shoulder better than leg of lamb?
They are both different and have different flavors. The shoulder is fattier with more connective tissue so it’s ideal for long, slow cooking and shredding. The left however is leaner and great for roast and slice. The shoulder cut offers deeper, more gelatinous richness and is usually less
expensive.
Bone-in or boneless — which is better?
Bone-in adds flavor and helps even cooking; boneless is easier to carve and faster to cook. For big gatherings, bone-in shoulders are traditional and feel more festive!
Can I cook lamb shoulder in a slow cooker?
Yes! A slow cooker is excellent for pulled lamb. Brown the meat first with a simple salt and pepper seasoning. Use a large cast iron and brown for 6-8 minutes per side. Then add the sauce and stock and cook on low for 6-8 hours or on high for 3-4 hours. You can alternatively broil the shoulder once cooked for the brown finish and crisp exterior.
How long can I store leftover roasted lamb shoulder?
Refrigerate the leftovers in an airtight container for 3-4 days in the fridge. You can likewise freeze the shredded meat for 3 months in a well sealed bag.
How do I reheat leftover lamb without drying it out?
Keep the drippings in the pan in a separate container and use it to reheat the meat gently in a 300 degrees F oven. Cover the meat with foil and reheat for 15 minutes.