How to Cook Your Lamb Shoulder to Perfection!
Done right, lamb shoulder can create a show-stopping roast that's head and shoulders above the rest. Read on for a step-by-step guide to cooking your best lamb shoulder yet.
Choosing Your Lamb
The secret to a great lamb shoulder dish lies in starting with the best possible cut. Always look for grass-fed, dry-aged, pasture-raised lamb from a trusted butcher.
Let's Get Cooking!
Based on a 2kg lamb shoulder. Use a thermometer for other sizes.
- Take meat out of the fridge at least 30 minutes before cooking to reach room temperature
- Preheat oven to 220°C (200°C fan)
- Score the fatty skin and create small pockets with your fingers — these inject flavour into the meat
- Insert whole peeled garlic cloves and rosemary sprigs into each slit; massage all surfaces with olive oil, cracked black pepper and rock salt
- Roast skin side up for 20–30 minutes until browned, then turn and repeat
- Remove lamb, add vegetables and potatoes to the tin with olive oil, place lamb back on top; add lamb stock if needed
- Reduce to 140°C and roast for around 4 hours until meat falls off the bone
- Rest under foil for at least 20 minutes
- Make gravy from the pan deposits; carve against the grain or pull apart
- Serve with roasted vegetables, potatoes and mint sauce
