Slow Roasted Lamb Shoulder
This slow roasted lamb shoulder develops a beautifully caramelized exterior while remaining moist and flavorful inside. Often accompanied by roasted vegetables and a flavorful gravy, slow-roasted lamb shoulder is a comforting, gourmet dish perfect for special occasions or a hearty family meal. We hope you enjoy!
Servings: 0
Ingredients
- 1.5 lbs lamb Shoulder, chops we used chops because we could not find whole lamb shoulder
- 1 yellow onion, quartered
- 1 tbsp butter
- 1 tsp sea salt
- 1 tsp garlic powder 3-4 garlic cloves, diced
- 1 tsp rosemary, dried 3 fresh rosemary sprigs
- ½ tsp black pepper
- 16 oz chicken bone broth chicken stock works too
To Serve:
- mashed potatoes
- gravy
- green beans
Instructions
- Preheat oven to 325℉.
- Season lamb on both sides using sea salt and black pepper.
- Heat dutch oven on stove at medium high heat. Once warm, add butter and lamb shoulder. Sear on both sides for 2-3 minutes. (If using whole shoulder try 3-4 minutes)
- Remove lamb from pot and add quartered onion. Season with a sprinkle of sea salt, pepper, garlic powder, and fresh or dried rosemary. Let cook for a few minutes.
- Then add your lamb back in, and pour in the chicken stock.
- Cover your dutch oven and roast in the oven for about 30 minutes or until the internal temperature is 145F degrees with a 3 minute rest (USDA recommended)
To Serve:
- We served ours with mashed potatoes, gravy, and green beans.
Notes
Note for a bigger piece of lamb: You can also find a bigger lamb shoulder and follow the same directions, just roast in the oven for much longer. Anywhere from 1-3 hours depending on the size.
For the crockpot: You can also use a crockpot as well, just throw everything into the crockpot and let it cook on low for a 4-6 hours. You can sear the meat first in butter for extra flavor, but it's not required.