Description
This Slow-Cooked Lamb Shoulder recipe results in tender, flavorful meat infused with aromatic herbs and a hint of sweetness from honey. Perfect for a special dinner or a holiday feast!
Ingredients
Units
Scale
Lamb Shoulder:
- 1.2-1.4 kg lamb shoulder about 3 pounds
Seasoning:
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 5 sprigs rosemary needles pulled off and chopped
- 6-8 cloves garlic cut in halves lengthways
Glaze:
- 2/3 cup red wine
- 1 cup water
- 4 tablespoons honey
Instructions
- Preheat the oven: Preheat the oven to 180 C / 356 F.
- Prepare the lamb: Score the lamb shoulder, season with olive oil, salt, pepper, smoked paprika, rosemary, and garlic.
- Cook the lamb: Roast the lamb covered with foil for 2 hours, then uncover, glaze with honey, and roast for another 30 minutes.
- Rest and serve: Rest the lamb, then carve and serve with pan sauce.
Notes
- Lamb shoulder sizes and cooking times provided.
- Make-ahead and storage tips for convenience.
- Variation for boneless lamb shoulder cooking time.
