sately

← All recipes

Meals · Roasts, ribs & slow cooker

Slow-roast lamb shoulder

48

A whole bone-in lamb shoulder rubbed with salt and pepper and left in a low oven under foil for hours, then uncovered so the top turns crisp and dark. The meat pulls away from the bone with a spoon, and the skimmed juices go straight back in.

Time
330 min (10 prep + 320 cook)
Servings
6
Per serving
400 kcal
Protein
35 g

Ingredients

Steps

  1. Heat the oven to 325°F. Pat the shoulder dry and rub it all over with the salt, pepper and, if using, the garlic powder and rosemary. Set it in a deep roasting tin.
  2. Pour the broth in around the meat. Cover the tin very tightly with a double layer of foil, so no steam can get out.
  3. Roast for 4 1/2 hours, checking once around halfway and adding a splash of water if the tin looks dry. The meat is ready when it pulls away from the bone with a fork, at 195–205°F.
  4. Take off the foil and raise the oven to 400°F. Roast uncovered for 30 minutes, until the top is dark and crisp.
  5. Lift the lamb onto a board and rest it for 20 minutes. Meanwhile, pour the juices into a jug and spoon the fat off the top.
  6. Pull the meat apart with two forks, throwing away the bones and any large pieces of fat, and stir the skimmed juices back through it. Leftovers keep 4 days in the fridge, with their juices; reheat covered. It freezes for 3 months.

Good to know

Can I use a leaner cut?

A leg works, at about 83 instead of 48, but it has less fat and connective tissue to melt. Cook it for 4 hours covered and keep plenty of juices in the tin.

What if I am not strict carnivore?

A squeeze of lemon through the pulled meat at the end, or fresh rosemary and garlic in the tin, are classic extras.

Alternative

Per

Calories
212
Protein
(36%)
19 g
Fat
(63%)
15 g
Carbohydrates
(1%)
1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
562 mg

More meals

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 2402 kcal goes into the pot and 1133 g of ingredients comes out as about 1133 g of food: 212 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.