Succulent Slow Roast Lamb

slow roasted lamb shoulder-5

Succulent Slow Roast Lamb

Lamb shoulder is my favourite cut for this because it’s less expensive and tends to be fattier so it stays super moist.

Don’t be put off by the long cooking time, as you really don’t need to actually do anything 95% of the time.

Enough for 3-4
1 lamb shoulder (also called forequarter) bone in
Pinch dried chilli flakes, optional

1. Turn your oven to 180C (350F).

2. Sprinkle lamb with chilli, if using, and a good few pinches of sea salt flakes. Wrap lamb in two layers foil, sealing well. Place on a roasting tray.

3. Pop lamb in the oven and set your timer for 1 hour.

4. After the first hour, reduce the heat to 150C (300F). Continue to cook for another 4 hours or longer until the lamb is so tender you can cut it with a spoon (literally). You can cool and refrigerate.

5. Remove foil from the lamb and cook at 180C (350F) to brown. Carve and serve warm.

short on time – fast roast at 180C for about 2 hours total.

vegetarian / vegan – slow roast some field mushrooms instead. About 1 hour at 150C / 350F.

extra flavours – 2 tablespoons ground coriander seed, or finely slice 2 lemons and pop in the foil or a big bunch of thyme or rosemary.

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  • Hi Jules,
    I keep forgetting that foil can be used for more than keeping the frost off leftovers.

    I used to have a couple of ‘lamb providers’ who would call to confirm that I would take a lamb when the boxes of frozen cuts came back from the butcher. Store-bought is still acceptable, though.

    This recipe looks like a keeper, although I might sprinkle on a little more ‘heat’ during the prep.

    • Yes foil is great Daryle!

      And if you like more heat – definitely go for it.

      Now I have small mouths to feed I find I’m relying on my chilli oil more and more to keep things interesting for the adults.


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