Slow roasted shoulder of lamb

Slow cooked lamb that melts in your mouth

Slow roasted shoulder of lamb

Slow roasted shoulder of lamb

SERVES: 6 PREP TIME: 10 mins COOK TIME: 12 hours


  • 4 Tablespoons Olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon dried basil leaf
  • ½ teaspoon dried parsley
  • ½ teaspoon ground coriander
  • ½ teaspoon coriander seeds
  • A pinch of ground cloves
  • Shoulder of lamb on the bone (approx. 2kg)
  1. Pre-heat the oven to 120˚C
  2. Pour the olive oil into a mixing bowl or jug and add all the herbs and spices to make a marinade and mix together.
  3. Place the shoulder of lamb in a roasting tray and pour the marinade over the top.
  4. Using your hands (gloves optional!) massage the marinade all over the lamb, turning it over as you go.
  5. Cover with lid or aluminium foil, and place in the oven for 8 hours (overnight is great).
  6. Remove from the oven, turn shoulder over and leave covered to cool down (at least 1 hour).
  7. Turn the oven up to 150˚C and return the lamb, still covered, to the oven for about 2 hours.
  8. Approximately an hour before you want to serve the lamb, remove the foil and turn the oven up to 180˚C – this crisps up the outside of the now falling off the bone lamb. You can adjust the timing depending on how crispy you like your lamb.
  9. Serve immediately


  • The timings are hugely adaptable – you can make them work around your schedule, the size of the shoulder you have chosen and your taste!
  • Experiment with the herbs and spices in the marinade – swapping around, adding your favourites or varying the quantities.
  • Serve with your favourite dips, salads and vegetables.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

  • By Matilda Bathurst, BSc Hons, RGN, RM, PGCE (Primary)

    A life enthusiast, nurturer and willing learner; mother, teacher, walker extraordinaire, registered midwife & nurse. Thriving into my elder years.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer