Juicy Rosemary-Glazed Slow-Roasted Lamb Shoulder Recipe

Succulent and aromatic slow-roasted lamb shoulder whispers tales of Mediterranean culinary magic.

Rustic kitchens buzz with anticipation when this recipe emerges.

rosemary-infused meat promises a symphony of deep, complex flavors.

Gentle cooking techniques unlock incredible tenderness that melts effortlessly on your tongue.

Each bite transports you to sun-drenched hillsides where herbs grow wild and free.

Passionate cooks understand that patience transforms simple ingredients into extraordinary experiences.

Let this extraordinary dish become your weekend celebration of comfort and joy.

Slow-Roasted Lamb Shoulder With Seasoning Swaps

• Herb-Crusted Lamb Variation: Replace rosemary with a mixture of thyme, oregano, and parsley for a Mediterranean-inspired flavor profile.
• Keto-Friendly Version: Swap honey in the glaze with sugar-free maple syrup or erythritol to reduce carbohydrates while maintaining sweetness.
• Gluten-Free Adaptation: Ensure all ingredients like Dijon mustard and broth are certified gluten-free, and use tamari instead of traditional soy sauce if needed.
• Spicy Moroccan Lamb Spin: Add ground cumin, coriander, and a pinch of cayenne pepper to the initial rub for a North African-inspired heat and complexity.

FAQs

• What makes this lamb shoulder so tender?

The slow roasting process at a low temperature breaks down the tough connective tissues, resulting in incredibly soft and melt-in-your-mouth meat. The long, gentle cooking allows the lamb to become fork-tender and develop rich, deep flavors.

• Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary, but use about one-third the amount of fresh rosemary. Dried herbs are more concentrated, so reduce the quantity to prevent overpowering the dish’s delicate flavor profile.

• Do I need any special equipment to make this recipe?

You’ll only need a roasting pan, aluminum foil, and a small bowl for mixing the herb rub and glaze. A meat thermometer can be helpful to ensure perfect doneness, but it’s not absolutely necessary.

• How do I know when the lamb is perfectly cooked?

The lamb is ready when it’s fork-tender and easily falls apart when pierced with a fork. This typically occurs after 3-3.5 hours of slow roasting at 300°F. The meat should be so tender that it practically melts in your mouth.

What Makes Tender Slow Roasted Lamb Shoulder Irresistible

• Savor Slow-Cooking Magic: Perfect for transforming tough lamb shoulder into melt-in-your-mouth deliciousness with minimal hands-on effort.
• Weekend Entertaining Hero: Impressive main dish that requires simple preparation but delivers restaurant-quality results, making you look like a culinary pro.
• Flavor Explosion Technique: Rosemary and honey glaze creates complex, sweet-savory notes that elevate the tender roasted meat from ordinary to extraordinary.
• Minimal Prep, Maximum Satisfaction: Total cooking time spans several hours, but actual hands-on work takes less than 30 minutes, ideal for busy home cooks wanting delectable meals without constant monitoring.

Lamb Shoulder with Rosemary Ingredients

• Lamb Shoulder: Rich and flavorful cut perfect for slow roasting, tender when cooked low and slow, best purchased from a trusted butcher with good marbling.

• Rosemary, Garlic: Classic Mediterranean herbs that infuse deep flavor into lamb, fresh herbs provide more intense taste compared to dried.

• Salt, Black Pepper: Essential for enhancing meat's natural flavor, kosher or sea salt recommended.
• Olive Oil: Helps distribute herbs and creates rich, smooth coating for the lamb.
• White Wine, Chicken Broth: Adds moisture and helps create delicious pan juices, can be substituted for each other.
• Lemon Juice: Provides bright acidity to balance rich meat.

• Honey, Dijon Mustard, Balsamic Vinegar: Creates a complex sweet and tangy glaze that caramelizes beautifully on the lamb's surface.
• Olive Oil: Helps blend and distribute glaze ingredients smoothly.
• Salt, Black Pepper: Balances and enhances glaze flavors.

Slow-Roasted Lamb Shoulder Rosemary Prep

Step 1: Warm Up the Oven

Fire up your oven to a cozy 300°F.

This low and slow temperature will help transform your lamb into a melt-in-your-mouth masterpiece.

Step 2: Massage the Meat

Gently pat the lamb shoulder dry with paper towels.

• Minced garlic
• Chopped fresh rosemary
• Olive oil
• Salt
• Black pepper

Lovingly massage this aromatic mixture all over the lamb, ensuring every inch is covered with deliciousness.

Step 3: Begin the Slow Roast

Nestle the lamb into a roasting pan.

• White wine
• Lemon juice

Wrap the pan tightly with aluminum foil and let the lamb slowly cook for 3-3.5 hours.

The meat should become so tender it falls apart with a gentle touch of a fork.

Step 4: Craft the Glorious Glaze

• Honey
• Dijon mustard
• Fresh rosemary
• Olive oil
• Balsamic vinegar
• Salt
• Black pepper

Step 5: Caramelize and Shine

After the initial roasting, remove the foil and brush the lamb generously with the glaze.

Return to the oven uncovered for 20-30 minutes, basting occasionally until the exterior transforms into a golden, caramelized work of art.

Step 6: Rest and Serve

Let the lamb rest for 10 minutes after removing from the oven.

This allows the juices to redistribute, ensuring maximum tenderness.

Slice and serve, drizzling the pan juices over the meat for an extra burst of flavor.

Roasting Tips for Lamb Shoulder

• Allow the lamb to come to room temperature before seasoning to ensure even cooking and maximum flavor absorption.
• Brush the glaze carefully to create a beautiful caramelized exterior without burning the meat's surface.
• Replace white wine with chicken broth or vegetable stock if you prefer a non-alcoholic cooking method that still adds moisture and depth.
• Use a meat thermometer to confirm the lamb reaches an internal temperature of 145°F for medium-rare or 160°F for medium doneness.
• Store any remaining lamb in an airtight container with its pan juices to maintain moisture and reheat gently to preserve tenderness.

Lamb Shoulder Storage & Reheating

• Store leftover lamb in an airtight container within 2 hours of cooking. Place meat in shallow containers to cool quickly and prevent bacterial growth.
• Wrap meat tightly with plastic wrap or aluminum foil. Refrigerated lamb stays fresh for 3-4 days when sealed properly.
• Warm lamb slices in the oven at 325°F for best results. Sprinkle 2-3 tablespoons of broth or water over meat to prevent drying out. Cover with foil and heat for 10-15 minutes until internal temperature reaches 165°F.
• Freeze unused portions for up to 3 months. Thaw overnight in the refrigerator before reheating to maintain tenderness and flavor.

Lamb Shoulder Add-Ons You’ll Love

• Elevate Lamb's Flavor Profile: Pair with bold Cabernet Sauvignon, its robust tannins cutting through the rich meat perfectly.
• Wine Symphony: Choose Syrah or Grenache from Rhône Valley, matching the lamb's rosemary and herb undertones with their spicy, complex notes.
• Mediterranean-Inspired Side Kick: Serve alongside Greek tzatziki and roasted lemon potatoes, creating a harmonious plate that complements the lamb's succulent texture.
• Herbal Beverage Boost: Enjoy a crisp rosemary-infused gin cocktail, echoing the herb's presence in the dish and refreshing the palate between bites.

Tender Slow-Roasted Lamb Shoulder Glazed with Rosemary Recipe

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4.6 from 38 reviews

• Total Time: 3 hours 45 minutes
• Yield: 6 1x

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Description

Rosemary-infused lamb shoulder promises a culinary journey through Mediterranean flavors, melting hearts with its rich, succulent profile. Herb-crusted and slow-roasted to perfection, you’ll savor each tender bite of this elegant dish that whispers comfort and tradition.

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Ingredients

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Lamb Ingredients:

• 4 pounds (1.8 kilograms) bone-in lamb shoulder
• 1 cup (240 milliliters) dry white wine (or chicken broth)
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Glaze Ingredients:

• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• Salt, to taste
• Pepper, to taste

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Instructions

1. Carefully pat the lamb shoulder completely dry using clean paper towels to ensure optimal seasoning adherence and crisp exterior development.
2. Create a robust herb-infused rub by blending minced garlic, freshly chopped rosemary, olive oil, sea salt, and cracked black pepper into a fragrant paste.
3. Massage the aromatic herb mixture thoroughly into every crevice of the lamb shoulder, ensuring comprehensive flavor penetration.
4. Position the seasoned lamb shoulder inside a deep roasting pan, then gently pour white wine and fresh lemon juice around the meat to create a flavorful braising liquid.
5. Completely seal the roasting pan with aluminum foil, creating a tight moisture-trapping environment for slow, gentle cooking.
6. Roast the lamb in a preheated 300°F (150°C) oven for approximately 3-3.5 hours, allowing the meat to become exceptionally tender and succulent.
7. Midway through roasting, whisk together a luxurious glaze combining honey, Dijon mustard, additional rosemary, olive oil, balsamic vinegar, salt, and pepper.
8. After initial roasting, uncover the lamb and generously brush the prepared glaze across the entire surface, creating a beautiful caramelized coating.
9. Return the glazed lamb to the oven uncovered, basting periodically to enhance color and develop a rich, glistening exterior.
10. Once the glaze transforms into a golden, slightly crisp layer, remove the lamb from the oven and allow it to rest for 10 minutes.
11. Slice the lamb against the grain and serve immediately, drizzling remaining pan juices over the meat for added moisture and flavor complexity.

Notes

• Choose a high-quality, well-marbled lamb shoulder for maximum tenderness and rich flavor.
• Marinate the lamb overnight in the herb mixture to enhance depth of flavor and ensure more intense seasoning.
• Consider trimming excess fat, leaving a thin layer to keep the meat moist during slow roasting.
• For gluten-free adaptation, replace Dijon mustard with a certified gluten-free version or use whole grain mustard.
• Low and slow cooking guarantees melt-in-your-mouth texture, so avoid rushing the roasting process.
• Use a meat thermometer to check internal temperature, aiming for 145°F for medium-rare or 160°F for medium doneness.
• Fresh rosemary delivers superior flavor compared to dried herbs, so invest in quality sprigs.

• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 490
• Sugar: 7 g
• Sodium: 640 mg
• Fat: 30 g
• Saturated Fat: 9 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 0 g
• Protein: 37 g
• Cholesterol: 105 mg