Lamb Shoulder Roast Boneless
This lamb roast shoulder is the juiciest and easiest lamb recipe you will ever make. It’s seasoned with robust spices, rosemary, and thyme. This is my fool-proof method of making roast successfully and without any marinating time.
Experimenting with boneless lamb shoulder was a culinary journey that required patience and precision. With each experiment, I honed my skills and refined my palate, learning what worked and what didn’t. I adjusted cooking times and temperatures, experimented with different cooking methods, and even tried marinating the lamb overnight to infuse it with maximum flavor.
Finally, after much trial and error, I found the perfect combination of spices and seasonings that transformed the boneless lamb shoulder into a masterpiece of flavor and tenderness. Despite numerous attempts, achieving the perfect doneness remained elusive until I introduced a game-changing tool: the meat thermometer.
Why make this lamb shoulder?
- The recipe is very simple and easy. In fact, if you are a novice at cooking a roast, then this is the perfect roast recipe for you. No tying and no searing the meat before roasting, and yet you get the most tender meat ever!
- Usually, I am a big advocate of marinating meat for as long as you can. But, in this one, the spices used are so robust that, while you can, it is not necessary to marinate.
- Most of the ingredients are easy to find or pantry staples.
- The lamb is tender and juicy, perfect with or without any gravy.
Ingredients and substitutes
- Lamb – I am using a boneless lamb shoulder. Ask the butcher to give you a cut that’s high up and just above the bone. Alternatively, you can also get one with the bone removed and tie it with kitchen twine.
- Spices – Today, I am using coriander, cumin, and paprika because these are robust flavors that let me skip the extra marinating time.
- Ginger garlic – Ginger pairs well with lamb and beef, but it’s often underused. You can omit the ginger. But, if possible, I highly recommend it.
- Fresh herbs – Of course, lamb is always great with fresh rosemary and thyme. Having said that, if you don’t have fresh herbs, use one tablespoon of dry ones in your marinade.
- Optional ingredients – You can add one teaspoon of onion powder to the marinade along with fresh garlic cloves, lemon juice, and lemon zest.
Step-by-step: How to make a lamb shoulder roast
Prep
- Preheat the oven to 190°C / 375°F Gas Mark 5 for at least 20 minutes.
- Marinade – In a bowl, combine the spices (paprika, cumin, and coriander) along with salt, black pepper, garlic, and ginger. And set aside.
Pro tip – The spice rub is not wet but almost dry, and that is what we want. This way, it will stick to the lamb throughout the cooking time.
- Lamb – Trim excess fat off the lamb and pat dry on all sides.
Pro tip – If the lamb is wet, the marinade will slide off the meat as soon as it starts cooking. So, if the meat is frozen, ensure that it is thawed at least an hour before marinating. - Generously rub the spice marinade all over the lamb, making sure to rub the sides as well.
Pro tip – You can leave this lamb to marinate in the fridge for up to 12 hours or on the counter for an hour. But it is not necessary. - Place the lamb in a roasting pan on the roasting rack. Generously brush with olive oil.
Pro tip – If using a thermometer like me, add it in the center of the thickest part of the meat. - Add 1 cup of water to the roasting pan to prevent the lamb fat drippings from smoking in the oven.
Pro tip – If you find the water has evaporated and the fat is smoking, feel free to add another cup of water during the roasting time.
Roast
- Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.
- Medium rare – between 130°F and 135°F, approximately 20 minutes per pound
- Medium – between 135°F and 140°F, approximately 22 to 23 minutes per pound–
- and Medium well – between 145°F to 150°F, approximately 25 minutes per pound.
- Well Done is between 155 and 165°F, or approximately 30 minutes per pound.
- When it reaches the desired doneness, remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.
Gravy
- Place the roasting rack on medium-low heat with 1/2 cup of water. Add the broth and use a flat spatula to deglaze the pan, scraping as much as possible but avoiding the burnt parts.
- Then, add the flour and stir well, bringing it to a boil on medium-high heat. Continue to cook until it thickens. If necessary, add a few tablespoons of water or broth.
- Strain the gravy through a sieve or mesh to remove any lumps.
- Then, pour into a sauceboat to serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges, and side salad like avocado, tomato, or beet.
Tips for success
- Both the shoulder and leg of lamb are very similar hard-working muscles and would need the same cooking method and temperature. So you can use a leg of lamb for this recipe, too.
- Lamb with veggies – you can add up to 4 cups of cubed veggies such as potatoes, carrots, parsnips, along with a few sprigs of rosemary and thyme in the bottom of the roasting rack. You can also see my recipe for lamb shoulder bone-in in red wine sauce.
- Roasting the lamb – place the lamb on the roasting rack, fat side up, uncovered. This will give a nice, crusty brown color on the outside.
- Temperature for cooking lamb – I like to cook the lamb at one temperature: 190°C/375°F, Gas Mark 5.
But, you can also start at a higher temperature of 400°F/200°C/Gas Mark 6 for 20 minutes, then reduce the temperature to 350°F/177°C/Gas Mark 4 for the remaining cooking time. - Serve lamb roast with – you can try a side of potatoes like mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, or potato wedges. Rice pilafs and pilaus are perfect with slow-cooked meats, such as quick vegetable pilaf or fragrant rice with fruit and nuts. If you’re looking for a low-carb alternative, try cauliflower rice.
- Side dish for lamb: almost any vegetable works well. Try quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.
Frequently asked questions
How long will this lamb roast shoulder keep?
This roast lamb shoulder will keep in the fridge for 4 to 5 days. And you can even freeze it for up to a month. I like to slice the meat into thin slices and place them in ziplock bags so I can use them for sandwiches during the following weeks. Kids love these sandwiches.
How much lamb per person?
Ideally, 4 lbs of lamb should be enough for six people. It sounds like a lot, but meat shrinks during cooking. So this 4 lb will be a little over 3 lb after cooking. Personally, I think it is better to have more meat than less. There is so much you can do with leftovers.
What are the roast cooking time and internal cooked temperature for lamb?
The cooking time and internal temperature for lamb depend on how you like to serve your lamb.
– Medium rare – between 130°F to 135°F, approximately 20 minutes per pound
– Medium – between 135°F and 140°F, approximately 22 to 23 minutes per pound
– and Medium well – between 145°F to 150°F, approximately 25 minutes per pound.
– Well Done is between 155 and 165°F, or approximately 30 minutes per pound.
Do I need a thermometer to cook lamb?
I personally prefer to use a meat thermometer, so I don’t have to calculate and watch the clock every so often. But you can certainly do without it. However, if you are new to cooking or roasting meat, a thermometer can take the guesswork out. The most important point to note is to make sure you insert the thermometer needle in the deepest part of the thick meat.
Lamb Shoulder Roast in the Oven
This lamb roast shoulder recipe is the juiciest and easiest lamb recipe you will ever make. It's seasoned with robust spices, rosemary, and thyme. This is my foolproof method to successfully making roast without any marinating time.
Video
Ingredients
- 4 lbs (2 kg) boneless lamb shoulder
- 2 tbsp Olive oil
- ½ tsp Salt
- ½ tsp Pepper
Marinade
- 2 tbsp Sweet smoked paprika or 1 tbsp hot and 1 tbsp sweet
- 2 tbsp Coriander powder
- 1 tsp Cumin powder
- 2 tbsp Garlic grated
- 1 tbsp Ginger grated (optional)
- 2 tbsp Rosemary fresh chopped (or 1 tbsp dried)
- 1 tbsp Thyme leaves fresh chopped (or 1/2 tbsp dried)
Gravy
- ½ cup (120 ml) Water
- ½ cup (120 ml) Broth or wine
- 1 tbsp Flour
- 2 tbsp Butter (optional for a richer flavor)
Method
Lamb roast
- Preheat the oven at 190°C / 375°F Gas Mark 5 for at least 20 minutes.
- Marinade – In a bowl, combine the spices (paprika, cumin, and coriander), along with salt, pepper, garlic, and ginger. Set aside.2 tbsp Sweet smoked paprika, 2 tbsp Coriander powder, 1 tsp Cumin powder, 2 tbsp Garlic, 1 tbsp Ginger , 2 tbsp Rosemary , 1 tbsp Thyme leaves
- Lamb – Trim excess fat off the lamb and pat dry on all sides. Generously rub the spice marinade all over the lamb, making sure to rub the sides as well. Place the lamb in a roasting pan on the roasting rack. Generously brush with the olive oil. Add one cup of water to the roasting pan to prevent the fat drippings from the lamb from smoking in the oven.4 lbs boneless lamb shoulder, 2 tbsp Olive oil, ½ tsp Salt, ½ tsp Pepper, ½ cup Water
- Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.– Medium rare – between 130 F to 135 F, approximately 20 minutes per pound – Medium – between 135 F to 140 F, approximately 22 to 23 minutes per pound – Medium well – between 145 F to 150 F, approximately 25 minutes per pound.– Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
- Rest: When the lamb reaches the desired doneness, remove it from the oven. Move the lamb to a serving platter and cover it with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.
Gravy
- Place the roasting rack on medium-low heat with 1/2 cup water. Add the broth and use a flat spatula to deglaze the pan, scraping as much as possible but avoiding the burnt parts.½ cup Broth
- Then, add the flour and stir well, bringing the mixture to a boil on medium-high heat. Continue to cook until it thickens. If necessary, add a few tablespoons of water or broth.1 tbsp Flour, 2 tbsp Butter
- Then, pour into a sauceboat to serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges, and side salad like avocado, tomato, or beet.
Notes
- Both the shoulder and leg of lamb are very similar hard-working muscles and would need the same cooking method and temperature. So you can use a leg of lamb for this recipe too.
- Lamb with veggies – you can add up to 4 cups of cubed veggies such as potatoes, carrots, parsnip, along with a few sprigs of rosemary and thyme in the bottom of the roasting rack. You can also see my recipe for lamb shoulder bone-in in red wine sauce.
- Roasting the lamb– place the lamb on the roasting rack, fat side up uncovered. This will give a nice crusty brown color on the outside.
- Temperature for cooking lamb – I like to cook the lamb at one temperature 190°C/ 375°F Gas Mark 5. But, you can also start at a higher temperature of 400F/200C/Gas Mark 6 for 20 minutes then reduce temperature to 350F/177C/ Gas Mark 4 for the remaining cooking time.
- Internal temperature for lamb – I cook my lamb medium-rare to about 135 F using a meat thermometer. But, you can also do it without a thermometer and cook it to your desired doneness. Here’s a guide you can use.
- Medium rare – between 130 F to 135 F, approximately 20 minutes per pound
- Medium – between 135 F to 140 F, approximately 22 to 23 minutes per pound.
- and Medium well – between 145 F to 150 F, approximately 25 minutes per pound.
- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
- Serve lamb roast with – you can try a side of potatoes like mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges. Rice pilafs and pilaus are perfect with slow-cooked meats such as quick vegetable pilaf or fragrant rice with fruit and nuts. If you looking for a low-carb alternative try cauliflower rice.
- Side dish for lamb – almost any vegetable works great on the side. Try
quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Roast Leg of Lamb or Boneless Leg of Lamb
- Mini Lamb Pot Pies, Lamb Pot Pie with Biscuits
- Lamb Shoulder in Red Wine Sauce
- See all roast recipes
Excellent! Super easy, fast, and so delicious! Didn’t have any coriander on hand, so I substituted with basil. I definitely recommend using fresh rosemary and thyme — it makes a huge difference! Butter in the gravy is a no. I tried this and as a result realized that lamb is rich and fatty enough (IMHO). I didn’t have any cooking wine for the gravy, so I used the juice of half a lemon. Aside from the extra fat from the butter, the gravy was yummy. Husband approved!
Thank you for your lovely feedback Jeni
perfect
Lamb shoulder recipe did not work out for us. We had fresh NZ lamb shoulder but I really think it needs to be slow cooked rather than oven roasted at 375 degrees. The butcher told me 350 but even then I think it would have been tough and chewy. I will treat lamb shoulder like lamb shanks next time and put them in the slow cooker for hours.
Every cut of meat is different, Cynthia! You can use a different technique for every recipe! Perhaps next time you can try 350F and slow cook.
Thank you, thank you, thank you for this awesome recipe!!! This was my second time making a lamb roast (the first time didn’t go so well…), and I was a little nervous about it. I followed your recipe closely, and the lamb shoulder turned out absolutely delicious. It was the perfect spice combination, and surprisingly very easy to make. I will definitely be bookmarking this one again for future use.
Thank you so much for the lovely feedback, Theresa. Happy to hear you enjoyed this lamb roast.
Could you give the quantity for the broth and flour please. There was no mention under the ingredient list!
Just 1 tbsp flour with 1/2 cup broth would work Maria. Thanks
Wow what an incredible centerpiece! It looks so juicy and flavorful and I appreciate how the recipe is full of tips and baking temperatures. Delicious!
Thank you so much for the lovely feedback, Jamie.
I’ve never made a lamb roast before, but seems similar to a pork or beef roast.
I have never made a lamb roast before but now I am inspired it’s a perfect meal for the holiday season. I am sure all my family will be pleased eating such a succulent dish.
This rub was absolutely amazing, and the lamb shoulder came out so beautifully. The meat was super tender. I’m definitely going to be reusing that rub recipe for other proteins!
Thank you so much for the lovely feedback, Julia. I am so happy you enjoyed this recipe.
This is a winner! The lamb came out so flavorful and tender. I love this recipe, fantastic– thank you so much. Give this 5 stars.
Thank you for the lovely feedback, Jenny. Happy you enjoyed this curry.