Slow Roasted Lamb Shoulder

Lamb is one of my favourite meats. I have been cooking this, or a similar version, of lamb shoulder for years. It is super easy to prepare and mouthwateringly good! This is my favourite, inspired by Yotam Ottolenghi’s Slow-Cooked Lamb Shoulder with Mint and Cumin from his book Simple.

A word of warning, though, you do need to be prepared! The lamb needs to sit in the marinade for several hours (overnight is best) and then be cooked in a low oven for many hours. Ottolenghi calls for a 6-hour cooking time, which is ideal, but you can get away with 4-5 hours, as I have done here.

This marinade recipe can be used with bone-in or deboned shoulder or leg. It will take a little longer to cook if using a bone-in.

Spice mix preparation

Meat covered in marinade prior to baking

Baked lamb before shredding

Why Slow Cooking?

Slow-cooking tough cuts of meat like lamb shoulder is a perfect way to tenderise the meat and enhance flavour. Essentially, it is because the connective tissues, such as collagen, can be tough when the meat is cooked quickly at high temperatures. However, when it is cooked slowly at low temperatures, it breaks down gradually, resulting in tender meat. Slow cooking also helps to retain the natural juices and moisture within the meat, preventing it from drying out during the cooking process and allowing time for the marinade to permeate the meat thoroughly, enhancing its taste and tenderness.

If you have time, try cooking the lamb for 12 hours at 100C. It is absolutely worth it, although I never manage to leave enough time to pull it off!

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Slow Roasted Lamb Shoulder

Author: Lee Newcombe

Prep time: 5 HourCook time: 5 HourTotal time: 10 Hour

Inspired by no other than Yotam Ottolenghi from his book Simple, this lamb is melt-in-your-mouth delicious! It is versatile and easy, perfect for entertaining a crowd!

Ingredients

• 2 lemons, zest finely grated, to get 1 tbsp, then juiced to get 4 tbsp
• 6 garlic cloves, peeled and crushed
• 1 tbsp paprika
• 2 tsp ground cumin
• 1 cup loosely packed mint leaves
• 1 cup loosely packed coriander leaves
• 3 tbsp olive oil
• pinch of salt
• 1 large lamb shoulder (about 2kg)

Instructions

1. Put the lemon zest, lemon juice, crushed garlic, spices, herbs and oil in the small food processor bowl with a teaspoon and a half of salt and plenty of pepper. Blitz to a rough paste and set aside.
2. Put the lamb in a large bowl and stab the meat all over with a small, sharp knife about 30 times. Rub the spice paste all over the meat, massaging it into the incisions, then cover with clingfilm and refrigerate for at least four hours (ideally overnight).
3. Heat the oven to 160C. Transfer the lamb and all its marinade into a large, high-sided baking dish. Cover the tray tightly with tin foil and roast it for four hours, basting it three or four times during cooking time (and resealing the tray with foil each time).
4. Turn the oven up to 220C, remove the foil, and roast for another half an hour until the lamb is browned all over and the meat is falling apart off the bone. Remove from the oven and let it sit for 20 minutes to half an hour before serving.

Please note: The nutritional information is included as a guide only.