Melt-in-Your-Mouth Slow Cooked Garlic Lamb Shoulder
Nutritional value per serving
Calories450kcal
Carbs3gram
Fat30gram
Protein35gram
Ingredients
- Lamb shoulder, bone-in (look for fresh or well-chilled meat, ideally from a reputable butcher)1.5 kg
- Garlic cloves (choose firm, plump cloves without sprouting)6 piece
- Olive oil (extra virgin preferred for flavor)3 tbsp
- Fresh rosemary (or dried rosemary if unavailable, fresh preferred for flavor)2 tbsp
- Salt (preferably sea salt or kosher salt)1.5 tsp
- Black pepper (freshly ground best)1 tsp
- Onion (medium, yellow or white)1 piece
- Carrots (medium-sized, peeled and chopped)2 piece
- Beef or vegetable stock (low sodium ideal)250 ml
This slow cooked lamb shoulder recipe will fill your kitchen with irresistible aromas and deliver tender, juicy meat that's perfect for a comforting meal. The garlic infuses the lamb as it cooks low and slow, breaking down the connective tissue to create a tender texture that falls apart easily. With just a few simple ingredients and common kitchen tools, anyone can make this delicious dish. The total cost of ingredients is approximately $15 USD / €13 / £11 / ₹1200, and the recipe yields about 4 servings. Each serving contains roughly 450 kcal. This dish is suitable for a moderate diet, especially if enjoyed with vegetable sides. Difficulty level is easy to medium, and cooking time is around 6 hours. Safe food handling practices are emphasized to ensure a delicious and safe outcome.
Preparation instructions
Prepare and season the lamb shoulder
1Preheat your oven to 140°C (285°F). Pat the lamb shoulder dry with paper towels to remove moisture for better browning. Cut several small slits into the lamb and insert whole garlic cloves into these slits to infuse flavor. Rub the lamb all over with olive oil, then season generously with salt, black pepper, and rosemary. This seasoning step locks in flavor and aids in creating a beautiful crust.
Sear the lamb shoulder
2Heat a large oven-safe pan or skillet over medium-high heat. Once hot, place the lamb shoulder fat side down and sear for about 5 minutes until the surface is golden brown. Turn and sear all sides similarly. This searing caramelizes the meat, enhancing flavor and texture. After searing, transfer the lamb to a plate briefly.
Prepare vegetables and deglaze the pan
3Lower heat to medium. Chop onion and carrots into chunks. Add a little olive oil to the pan if needed, then sauté onion and carrots for 5 minutes until slightly softened. Pour in the stock and scrape any browned bits from the pan (called deglazing) — these add depth to the cooking liquid.
Slow cook the lamb shoulder in the oven
4Return the lamb shoulder to the pan, placing it on top of the vegetables. Cover the pan tightly with a lid or aluminum foil. Place in the preheated oven and cook slowly for 5 to 6 hours. The low temperature allows the connective tissue in the meat to break down safely, ensuring tenderness. For food safety, the lamb should reach an internal temperature of at least 71°C (160°F). Use a meat thermometer inserted into the thickest part avoiding bones to check.
Rest and serve
5Once cooked, remove the lamb from the oven and let it rest covered loosely with foil for 15-20 minutes. Resting allows the juices to redistribute, keeping the meat moist and flavorful. After resting, shred the meat with forks or slice as desired. Serve with the cooked vegetables and your choice of sides.
Cooking Tips
-Use a meat thermometer; it’s the safest way to ensure your lamb is cooked through.
-If you don’t have fresh rosemary, dried rosemary works — just use 1 tablespoon instead of 2.
-To avoid cross-contamination, wash hands and utensils thoroughly after handling raw lamb.
-Leftover lamb is great for sandwiches or salads the next day.
-If you want a richer sauce, strain the cooking liquid, then reduce it on the stove to concentrate flavors.
Equipment Needed
- Oven
- Oven-safe heavy pan or Dutch oven with lid
- Sharp knife
- Cutting board
- Meat thermometer
- Tongs or spatula
- Paper towels
- Forks (for shredding)
Grocery Shopping List
- [ ] Lamb shoulder, bone-in (~1.5 kg) - Approx. $12.00. Choose fresh meat with firm, pinkish flesh and smooth fat.
- [ ] Garlic cloves (6 pieces) - Approx. $0.50. Look for firm cloves, no sprouting.
- [ ] Olive oil (3 tbsp) - Approx. $0.30 (from your pantry). Extra virgin for best flavor.
- [ ] Fresh rosemary (optional 2 tbsp) - Approx. $1.00. If unavailable, dried rosemary works.
- [ ] Salt and pepper - Pantry staples.
- [ ] Onion (1 medium) - Approx. $0.60. Choose firm onions without soft spots.
- [ ] Carrots (2 medium) - Approx. $0.40. Look for firm, bright orange carrots.
- [ ] Beef or vegetable stock (250 ml) - Approx. $1.50. Choose low sodium if available.
Total approximate cost: $15.30
Tips: Buy fresh herbs and vegetables for the best flavor, and select lamb from a trusted source for quality and safety.
FAQ
How do I know when the lamb shoulder is fully cooked?
Use a meat thermometer inserted into the thickest part of the lamb (avoiding bone). It should reach a minimum of 71°C (160°F) to be safely cooked. The meat should be tender and easy to shred.
Can I use a slow cooker instead of the oven?
Yes, you can. Sear the lamb first, then cook it on low in the slow cooker for 7-8 hours with vegetables and stock until tender.
Do I need to marinate the lamb?
Marinating is optional. This recipe uses garlic inserted into the meat and rosemary for flavor. Marinating can add more depth but isn't necessary for great results.
How do I avoid cross-contamination when handling raw lamb?
Always wash your hands with soap and hot water before and after handling raw meat. Use separate cutting boards and utensils for raw meat and other ingredients and clean all surfaces thoroughly.