Traditional Lamb Shoulder Roast Recipe – Australian Special
A traditional lamb shoulder roast is a classic and comforting dish that celebrates rich, savory flavors and tender meat. This roast features a succulent lamb shoulder, seasoned with garlic, rosemary, and thyme, then slow-cooked to perfection. The result is a juicy, fall-off-the-bone lamb complemented by roasted vegetables like carrots, potatoes, and onions. Ideal for family gatherings or special occasions, this dish offers both a hearty main course and an inviting aroma that fills the kitchen. Whether served with a side of mint sauce or a simple gravy, a lamb shoulder roast is a timeless centerpiece for any festive meal.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
Traditional Lamb Shoulder Roast Ingredients:
- 1 (4-5 lb or 1.8-2.3 kg) lamb shoulder, bone-in
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 2 tsp salt
- 1 tsp black pepper
- 1 cup (240 ml) dry white wine or beef broth
- 1 cup (240 ml) water
- 2 large onions, quartered
- 4 large carrots, peeled and cut into chunks
- 4-5 medium potatoes, peeled and cut into chunks
How to make Traditional Lamb Shoulder Roast:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Lamb: Pat the lamb shoulder dry with paper towels. Rub it all over with 3 tbsp olive oil.
Mix 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 2 tsp salt, and 1 tsp black pepper in a small bowl. Rub this mixture all over the lamb.
Sear the Lamb: Heat a large ovenproof skillet or Dutch oven over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes per side. Remove the lamb and set aside.
Prepare the Vegetables: In the same skillet, add the quartered onions, carrot chunks, and potato pieces. Cook for about 5 minutes, stirring occasionally, until they start to brown.
Deglaze and Roast: Pour 1 cup of white wine or beef broth and 1 cup of water into the skillet, scraping up any browned bits from the bottom.
Return the lamb to the skillet, placing it on top of the vegetables.
Roast: Cover the skillet with a lid or foil and roast in the preheated oven for 2.5 to 3 hours, or until the lamb is tender and easily pulls apart with a fork. Baste occasionally with the pan juices.
Rest and Serve: Remove the lamb from the oven and let it rest, covered loosely with foil, for about 15 minutes before carving. Serve with the roasted vegetables and pan juices. Enjoy your traditional lamb shoulder roast!
Recipe Notes:
Choosing the Lamb: Opt for bone-in lamb shoulder for maximum flavor and juiciness. A bone-in roast typically has more flavor than a boneless cut.
Seasoning: Make sure to rub the seasoning mix well into the meat and, if possible, let it marinate for a few hours or overnight in the refrigerator to deepen the flavors.
Searing: Searing the lamb before roasting helps to lock in the juices and creates a rich, flavorful crust. Don’t skip this step if you want a more robust flavor.
Vegetables: The vegetables (onions, carrots, and potatoes) will cook in the lamb’s juices, absorbing flavors and becoming a delicious side dish. You can also add other root vegetables like parsnips or turnips if you prefer.
Deglazing: Scraping up the browned bits from the bottom of the skillet when deglazing adds extra depth of flavor to the roast and the gravy.
Roasting Time: Cooking times can vary based on the size of the roast and your oven. A general rule is to roast for about 30 minutes per pound. For a 4-5 lb lamb shoulder, this is approximately 2.5 to 3 hours. Use a meat thermometer to check for doneness; the internal temperature should reach around 190°F (88°C) for fall-off-the-bone tenderness.
Resting: Let the roast rest before carving to allow the juices to redistribute throughout the meat, ensuring it remains moist and tender.
Gravy: Use the pan drippings to make a flavorful gravy. Simply strain the drippings, skim off excess fat, and reduce the liquid on the stovetop. You can thicken it with a cornstarch slurry if desired.
Serving: This roast pairs wonderfully with a fresh mint sauce, a side of steamed green vegetables, or a hearty grain like couscous or quinoa.
