Ultimate Slow-Roasted Lamb Shoulder with Juicy Lamb Jus Recipe
This Ultimate Slow-Roasted Lamb Shoulder recipe yields incredibly tender, fall-apart lamb infused with rosemary, oregano, and garlic. Slow-roasted for 12 hours at low heat, this dish delivers rich flavors and melt-in-your-mouth texture, perfect for a special family meal or festive occasion. The succulent lamb is served with a luscious homemade jus made from the roasting liquids enhanced and thickened to perfection.
- Prep Time: 15 minutes
- Cook Time: 12 hours 45 minutes
- Total Time: 13 hours
- Yield: 5 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Greek-inspired
Ingredients
Lamb and Marinade
- 1.6 - 2.2kg / 3.2 - 4.4lb bone-in lamb shoulder
- 2 cups water
- 1 brown onion, unpeeled, cut into 6 wedges
- 2 1/2 tsp fresh rosemary, finely chopped
- 1 tbsp dried oregano
- 2 large garlic cloves, finely chopped
- 1 tsp kosher or cooking salt (or 3/4 tsp table salt)
- 1/2 tsp black pepper
- 1/4 cup extra virgin olive oil
For the Jus
- 1 tsp cornflour / cornstarch
- 1/4 cup water
- 1/4 tsp salt
Instructions
- Preheat the oven: Set your oven to 230°C/450°F (210°C fan) to prepare for initial roasting.
- Mix marinade and rub lamb: Combine rosemary, oregano, garlic, salt, pepper, and olive oil in a small bowl. Rub this mixture thoroughly all over the lamb, ensuring it gets into all cracks and crevices.
- Marinate: If time allows, leave the lamb marinating for 2 hours at room temperature in the roasting pan or up to 24 hours refrigerated. This step is optional but enhances flavor.
- Prepare roasting pan: Scatter the brown onion wedges evenly in the base of a roasting pan. Place the lamb shoulder on top of the onions. Pour 2 cups of water into the pan to keep moisture during roasting.
- Roast uncovered: Place pan in the preheated oven and roast uncovered for 45 minutes at 230°C/450°F to develop a golden crust.
- Slow-roast: Lower the oven temperature to 100°C/210°F. Cover the lamb with baking paper, then seal tightly with a double layer of foil to prevent evaporation. Roast slowly for 12 hours, ideally overnight.
- Check tenderness: Use two forks to test the side of the lamb. The meat should be tender and pull apart easily. If not yet tender, cover and cook longer until done.
- Remove lamb and keep warm: Transfer the lamb to a large dish and cover loosely with foil to retain warmth for up to 2-3 hours.
- Prepare jus: Strain the liquid from the roasting pan through a sieve into a saucepan. Bring to boil over medium-high heat, then simmer until reduced to about 1 cup (250ml).
- Thicken the jus: In a small bowl, whisk cornflour with water to create a slurry. Gradually pour this into the reducing jus, stirring continuously to prevent lumps. Cook for 1-2 minutes until the jus thickens to a syrupy consistency. Season with salt and freshly ground pepper to taste.
- Serve: Serve the slow-roasted lamb shoulder with the thickened jus. Use tongs to tear the meat apart—no carving knife needed. Pair with Greek lemon roasted potatoes or roasted vegetables for a complete meal.
Notes
- The bone-in lamb shoulder adds extra flavor and helps retain moisture during slow roasting.
- The onions and water in the roasting pan create a moist cooking environment that prevents the meat from drying out.
- The optional marinating step enhances flavor but can be skipped to save time.
- Covering the lamb tightly during slow roasting seals in moisture, ensuring tender, juicy meat.
- Leftover lamb can be reheated gently in a covered dish at low oven temperature to maintain tenderness.