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
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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.
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.