Shoulder of Lamb, Slow-Roasted

I originally made this for a holiday dinner last year.

Because we had guests and we were all having a rather festive time I only grabbed a few quick photos in the kitchen. The photos were awful but the lamb was wonderful.

Obviously, I had to make it again so I could get decent photos.

As it turns out, decent photos of a slow-roasted, covered, shoulder of lamb are not possible.

Ignore the photos and take my word for it: this lamb is wonderful.

Unlike a leg of lamb which can be roasted in a hot oven and served pink (or roasted in a slow oven…) a shoulder requires more tender care or it can be…. chewy.

Also, while they look large, there is not nearly as much meat on a shoulder as on a leg. We had this shoulder as the main course one night, in a risotto with white beans the next night and a lunch sandwiches for mon mari.

There were, of course, also dog treats.

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Shoulder of Lamb, Slow-Roasted

Lamb shoulder, unlike a leg of lamb, are best cooked slowly with moist heat. The meat is tender and juicy.

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 10 minutes
  • Yield: 6 1x
  • Category: Lamb


  • 1 lamb shoulder, app 3 – 4 lbs (1.5 – 2 kilos
  • 1 large carrot, cut into sticks
  • 1 large rib celery, cut into sticks
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 3 tbs sherry vinegar
  • 2 tbs brown sugar
  • 2 tbs Dijon-style mustard
  • 2 tsp rosemary
  • 1 cup (8oz, 250ml) white wine


  • Spread vegetables in a roasting pan large enough to hold the lamb.
  • Place the lamb on the vegetables.
  • Mix the vinegar, sugar, mustard, and rosemary.
  • Pur mixture over lamb
  • Add white wine to pan.
  • Cover and roast 210F (100C) for 7 hours
  • Remove and let rest for 15 minutes.
  • Carve the lamb and serve.


I used a 9 x 13 sheet cake pan and covered it with foil.
We discarded the vegetables.

Slow Roasted Shoulder of Lamb

It looks like there would be enough to feed a small army but remember – this is a shoulder. There is a ‘shoulder blade’ that takes up a lot of space.

We are slowly emptying our freezer of lamb but, as they are quadrupeds, we still have 2 legs and 1 shoulder.

Last year we had 1 leg cut into slices for grilling. I made the other leg when I had the family here after our reunion in Morocco and the 2 shoulders were served at the holiday dinner.

This year, due to the pandemic lock-down we’ll be eating it all ourselves.

Leg of lamb for Thanksgiving and Christmas; shoulder of lamb for New Year’s Eve should about take care of it.

Those events will be followed by lamb curry, lamb stir-fry, lamb risotto, lamb pasta, lamb sandwiches, lamb for breakfast, lunch, dinner for humans and dog…..

It’s a good thing we like it.

2 thoughts on “Shoulder of Lamb, Slow-Roasted”

  1. It looks delicious – a recipe I will be trying. Roast lamb is a favourite here both as a roast but also the leftovers get cubed and turned into Moussaka, one of my husbands favourite dishes. I use the recipe from the Cordon Bleu “course” published weekly over a period of a few years starting in the late 60s. I bought all 72 issues, plus the storage files and several of the special offers of kitchen equipment and glassware. All of it is still in use today.

    • I subscribed to a few similar sets – but not that one. We’ve been and will be eating a lot of lamb. Different this year with everything locked down – plus it was a bigger lamb. Good thing we like it. I have to try Moussaka. I’ve never made it and should!

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