Name: Slow-Cooked Lamb Shoulder Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: British
Ingredients: 1.2-1.4 kg lamb shoulder (about 3 pounds); 2 tablespoons olive oil; 1.5 teaspoons salt; 1 teaspoon pepper; 1 teaspoon smoked paprika; 5 sprigs rosemary, needles pulled off and chopped; 6-8 cloves garlic, cut in halves lengthways; 2/3 cup red wine; 1 cup water; 4 tablespoons honey

Description

This Slow-Cooked Lamb Shoulder recipe features tender, flavorful lamb roasted to perfection with a delicious blend of garlic, rosemary, and smoked paprika, finished with a sweet honey glaze. Slow roasting allows the meat to become juicy and fall-apart tender, ideal for a comforting family meal or special occasion.

Ingredients

Scale

Lamb and Seasoning

1.2-1.4 kg lamb shoulder (about 3 pounds)
2 tablespoons olive oil
1.5 teaspoons salt
1 teaspoon pepper
1 teaspoon smoked paprika
5 sprigs rosemary, needles pulled off and chopped
6-8 cloves garlic, cut in halves lengthways

Liquids and Glaze

2/3 cup red wine
1 cup water
4 tablespoons honey

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 180°C (356°F) to prepare for slow roasting your lamb shoulder.
Prepare the lamb: Score the surface of the lamb shoulder lightly. Rub it thoroughly with olive oil, then season generously with salt, pepper, smoked paprika, chopped rosemary, and add halved garlic cloves, pressing them into the cuts.
Cook the lamb: Place the lamb shoulder in a roasting pan and pour in the red wine and water. Cover the pan tightly with foil and roast the lamb in the preheated oven for 2 hours, allowing the meat to slowly cook and become tender.
Glaze and finish roasting: After 2 hours, remove the foil and brush the lamb with honey to create a beautiful glaze. Continue roasting uncovered for an additional 30 minutes to caramelize the honey and develop a rich crust.
Rest and serve: Remove the lamb from the oven and let it rest for about 10-15 minutes to retain its juices. Slice or carve the lamb and serve with the pan sauce made from the roasting liquids.

Notes

Scoring the lamb helps the marinade and seasoning penetrate deeper for better flavor.
Resting the lamb after roasting ensures a juicy, tender result.
The honey glaze adds a subtle sweetness and enhances the roasting crust.
Use a meat thermometer to ensure the internal temperature reaches about 90°C (195°F) for fall-apart tenderness.
Leftover lamb can be refrigerated and used in sandwiches or salads within 3 days.