Roasted Lamb Shoulder Recipe
A tasty and soothing meal, this slow-roasted lamb shoulder is exceptionally delicate and flavored with celery, garlic, and fragrant herbs. The flesh is made luscious and fall-apart wonderful by the lengthy roasting period, which makes it ideal for a special occasion or a warm family meal.
Ingredients:
For the Lamb:
1 bone-in lamb shoulder (4–5 lbs)
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika (optional, for depth of flavor)
1 teaspoon dried oregano
1 teaspoon dried thyme
6 garlic cloves, minced
Juice of 1 lemon
For the Vegetables & Aromatics:
1 onion, sliced
4 celery stalks, chopped
1 cup fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 cup chicken or beef broth
½ cup white wine (optional, for extra richness)
Instructions:
Prep the Lamb
Preheat oven to 325°F (160°C).
Pat dry the lamb shoulder with paper towels.
Rub all over with olive oil, salt, black pepper, paprika, oregano, thyme, garlic, and lemon juice.
Sear the Lamb (Optional for Extra Flavor)
Heat a large oven-safe pan or Dutch oven over medium-high heat.
Sear the lamb shoulder for 3-4 minutes per side until golden brown.
Remove and set aside.
Prepare the Roasting Dish
In a roasting pan or Dutch oven, spread the onion, celery, parsley, rosemary, and thyme.
Place the lamb on top of the vegetables.
Pour broth and wine into the pan.
Slow Roast the Lamb
Cover tightly with foil or a lid and roast for 3.5 to 4 hours, basting with pan juices every hour.
Uncover for the last 30 minutes to allow the lamb to develop a crispy, golden crust.
Rest & Serve
Let the lamb rest for 15 minutes before shredding or slicing.
Serve with roasted potatoes, warm pita, or a fresh salad.
Serving Suggestions:
Pair with a bold red wine like Cabernet Sauvignon or Syrah.
Serve with a side of Greek salad, mashed potatoes, or couscous.
For a Mediterranean touch, serve with tzatziki and warm flatbread.
Carnivore Variation: Roasted Lamb Shoulder with Herbs
For a carnivore-friendly version of this dish, we’ll remove the vegetables and focus on pure meat, fat, and simple seasonings while maintaining maximum flavor and tenderness.
Ingredients:
1 bone-in lamb shoulder (4–5 lbs)
3 tablespoons animal fat (tallow, ghee, or lamb fat)
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 teaspoon dried thyme or rosemary (optional but enhances flavor)
½ cup beef broth or bone broth (for extra juiciness and nutrients)
Instructions
Prep the Lamb
Preheat oven to 300°F (150°C).
Pat dry the lamb shoulder with paper towels.
Rub all over with animal fat, salt, pepper, and optional herbs/garlic powder.
Sear for Extra Flavor (Optional but Recommended)
Heat a large cast-iron skillet or Dutch oven over medium-high heat.
Sear the lamb for 3-4 minutes per side until golden brown.
Remove and set aside.
Slow Roast the Lamb
Place the lamb in a roasting pan or Dutch oven.
Pour beef broth or bone broth into the pan.
Cover tightly with foil or a lid and roast for 4-5 hours, basting with the juices every hour.
Uncover for the last 30 minutes to develop a crispy crust.
Rest & Serve
Let the lamb rest for 15 minutes before shredding or slicing.
Serve with the rich pan juices drizzled over the meat.
Carnivore Serving Suggestions:
Serve with crispy lamb fat trimmings or butter for extra richness.
Pair with fried eggs or bone marrow for a hearty meal.
For added flavor, serve with homemade tallow gravy.
Nutrition Facts:
Roasted Lamb Shoulder with Celery and Herbs (Per Serving, Approx. 6 oz cooked lamb with some pan juices)
Calories: ~450, Protein: ~45g, Carbohydrates: ~2g (from celery & onion), Fat: ~28g, Saturated Fat: ~12g Fiber: ~0.5g Sugar: ~1g, Sodium: ~500mg (varies based on salt use)
For a Higher-Fat, Carnivore Version: Increase fat content by keeping more lamb fat and using tallow instead of broth.
For a Lower-Calorie Option: Trim excess fat and reduce added oil.