Traditional Lamb Shoulder Roast Recipe – Australian Special
Experience a true Australian comfort roast with this traditional lamb shoulder roast recipe. The meat is coated in a fragrant blend of rosemary, thyme, and garlic and slow-roasted alongside onions, carrots, and potatoes until it’s fall-off-the-bone tender. This slow-roasted lamb is perfect for gatherings—rich, aromatic, and thoroughly hearty.
- 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:
Preheat and sear: Start by searing the lamb shoulder in an oven-safe pan—it locks in juices and builds a flavorful crust.
Roast at 190 °C (375 °F): According to the recipe’s timing, roast for about 2.5–3 hours, or until the lamb is tender and easily pulls apart—as per culinariefy’s details.
Rest before carving: Let the lamb rest loosely under foil for 15 minutes to allow juices to redistribute, keeping every slice moist and flavorful.
