$$ · roasts, smokers, and long cooks
ThermoPro TP20 Wireless Meat Thermometer
Monitoring large cuts where opening the smoker or oven would cost heat.
Slow-roasted shoulder of lamb is the antidote to overcomplicated cooking — five hours in a low oven and the meat dissolves from the bone, delivering enormous flavour with minimal effort.
Serves 6 peoplePrep 20 minCook 5 hr
Ingredients & method
Ingredients
- 2 kg bone-in lamb shoulder
- 6 garlic cloves, sliced
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 tsp dried oregano
- 2 tsp sweet paprika
- Coarse salt and black pepper
- 400 ml water or lamb stock
- Flatbread, yogurt, and cucumber to serve
Method
- 1Score the shoulder deeply all over. Mix oil, lemon, oregano, paprika, salt, and pepper into a paste. Push garlic slices into the scores and rub paste all over the surface.
- 2Place in a deep roasting dish. Add water or stock. Cover very tightly with two layers of foil.
- 3Roast at 160 °C for 5 hours without opening the foil — this is the trap for steam that slowly renders the collagen.
- 4After 5 hours, remove the foil and raise the oven to 220 °C. Roast for 20 more minutes to colour and caramelise the surface.
- 5The meat should fall apart when prodded. Shred it with forks and serve with flatbread, yogurt, cucumber, and the reduced cooking juices.
Useful gear for this recipe
$$ · steak and roast doneness without guesswork
ThermoWorks Thermapen ONE
Checking steaks, roasts, chops, and thick cuts quickly.
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Chef's tip
Do not open the foil early to check — the accumulated steam is what makes the shoulder pull-apart tender. Trust the time.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.