This slow-cooked roast lamb shoulder is marinated with garlic, ginger, and fresh herbs. It's roasted alongside veggies and red wine, then served with a rich red wine gravy. Perfect for the weekend or festive dinner with family and friends.
Table of Content
Lamb is always a great choice for us on festive occasions. So we often use the leg or shoulder. There is a difference between the leg and shoulder. Read more about cuts of lamb
Firstly, lamb shoulder is quite a fatty cut of meat. So, it is a great cut for slow cooking. And, it stays juicy and tender. Moreover, compared to a leg of lamb, lamb shoulder is usually less expensive.
Why make this lamb shoulder?
- This recipe is fairly simple and easy because most of the flavor comes from the herbs and the cooking method. No tieing and no searing the meat before roasting!
- Usually I am a big advocate of marinating meat as long as you can. But, in this one the marinade and herbs 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.
- This is a slow-cooked lamb shoulder so the meat is fork-tender and juicy perfect with or without any gravy.
- And leftovers make delicious pastrami slices for sandwiches or can be frozen for up to a month. I also use leftovers in meat piel like my chicken pot pie or shepherd's pie.
- There are three components to this lamb shoulder.
- The marinade - The nice, strong flavors of garlic, ginger and herbs means you can cook this without a long marinating time.
- Veggies - Potatoes, carrots, parsnips, and turnip are excellent for such roasting. It's like making a full meal in one pan.
- Gravy - While the lamb is delicious with or without gravy. This gravy is made with red wine and perfect served over mashed potatoes.
Ingredients and substitutes
- Lamb - I am using the bone-in lamb shoulder. But, you can also use leg of lamb for this recipe.
- Herbs - Now, rosemary, thyme, and parsley make a perfect match with lamb. I would highly recommend fresh for this recipe.
- Red Wine - Always use good red wine for cooking. One that you would drink. So, if you cook with wine often, it's best to add a bottle to your weekly shopping list. I am using a merlot today but a shiraz or pinot noir would work beautifully too.
- Vegetables - I used carrots, potatoes, onions, and lemon. And yet, you can also use parsnip and sweet potatoes. Cut them into large chunks so they won't become too soft. Also, I highly recommend onions and lemon. Because, the onions caramelize adding sweetness both to the lamb and the gravy.
- Stock - I prefer to use chicken or vegetable stock. And yet, if you don't have stock, go ahead and use water. The lamb is full of flavor, so the dripping will make the veggies absolutely delicious.
Step by step instructions
Marinade
- Roughly chop the parsley, rosemary, ginger, garlic, and thyme. In a mortar and pestle, crush all marinade ingredients along with the olive oil, salt, and pepper.
Alternatively, you can use a food processor. Just make sure to blend it coarse not too smooth.
Trim, Sear, and marinate
- Using a sturdy cutting board and paring knife, remove excess fat and silver skin from the shoulder.
- Heat a skillet on high heat. Then, sear the shoulder on all sides - remove from heat.
Pro tip - use cast-iron or metal (no non-stick pan) and make sure it is very hot before you place the lamb. Leave it for 2 to 3 minutes before you turn it to the other side. This will give a better color. - Next, generously rub the marinade on the shoulder. Set aside.
Pro tip - alternatively, you can skip the searing and marinate the meat for up to 12 hours in the fridge.
Roast
- Preheat the oven at 200°C / 400°F Gas Mark 6 for at least 20 minutes.
- In a large roasting pan - add the veggies. Then, place the marinated shoulder on top of the veggies.
- Add a few more sprigs of thyme and rosemary to the roasting rack. Place the onions and lemons slices on top of the shoulder.
Pro tip - Make sure to thaw chilled meat at least 2 hours before cooking to prevent uneven cooking. - Season with salt, pepper, and drizzle some olive oil all over the veggies. This will prevent them from burning.
- Next, pour the stock and red wine around the shoulder over the veggies in the roasting rack.
Pro tip - do not pour the liquids over the meat otherwise all the marinade will wash down to the pan. - Loosely tent the roasting pan with aluminum foil. Put the roasting rack in the oven and immediately reduce the temperature to 325°F / 165°C / Gas Mark 3
- Roast for about 60 minutes, basting at least once in between. Then, remove the foil and continue to roast uncovered for another 60 to 90 minutes, basting once or twice in between
Pro tip - cooking covered will help keep the moisture in the pan, cooking uncovered later will give a lovely deep color to the roast. - Remove from the oven. Transfer the shoulder to a platter and veggies to a bowl. Cover them with aluminum foil to keep warm while you make the gravy.
Pro tip - Tidy the meat by removing any chared herbs and caramelized onions. Make sure these are in the pan for the gravy.
Make Gravy
- Place the roasting pan over medium heat and add the red wine and stock.
Deglaze the pan, scrape with a spatula to remove all the caramelized bits of veggies, herbs, and meat. Avoid the dark burnt parts. - Add flour and continue to cook a minute or two more until thickened. Strain the gravy through a sieve or mesh.
Pro tip - when cooking add more stock or water if necessary to make the gravy. - 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, beet.
More roast recipes
- How to cook roast a leg of lamb
- Slow-cooked lamb curry recipe - authentic spices
- Lamb Roast Shoulder Boneless
- Roast Leg of Lamb
- How to roast leg of lamb
Frequently asked questions
How long will this lamb keep?
This lamb will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month. I like to make small portions and save them in ziplock bags so we can use them for sandwiches during the week.
How much lamb meat do I need?
Ideally, a 4 lb lamb should be enough for 6 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 than less meat. There is so much you can do with leftovers.
What side dish goes with lamb roast?
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.
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Printable Recipe
Roast Lamb Shoulder in Red Wine
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 200°C / 400°F Gas Mark 6
Difficulty: Easy
Calories: 246kcal
Adjust Servings Here: 8 servings
Description
This roast lamb shoulder is marinated with garlic, ginger, and fresh herbs. It's roasted alongside veggies, then served with a rich red wine gravy. Perfect for the weekend or festive dinner with family and friends.
Video
Ingredients
- 4 to 5 lbs (2 to 2.5 kg) Lamb shoulder
- 1 cup (240 ml) Stock - chicken / vegetables
- 1 cup (240 ml) Red wine
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 2 sprigs Parsley
Marinade
- 3 sprigs Rosemary leaves only
- 3 sprigs Thyme leaves only
- 3 sprigs Parsley leaves only
- 4 cloves Garlic leaves or (3 tablespoon chopped)
- ½ inch Ginger
- 1 teaspoon Salt coarse
- ½ teaspoon Pepper
- 2 tablespoon Olive oil
Vegetables
- 3 Potatoes cut into 3-inch cubes
- 3 Carrot cut into 3-inch pieces
- 1 Onion large - sliced thick
- 1 Lemon large - sliced - sliced thick
Gravy
- 1 cup (240 ml) Stock or water
- ½ cup (120 ml) Red wine
- 1 tbsp All-purpose flour or gluten-free flour
Instructions
Marinade
- Roughly chop the parsley, rosemary, ginger, garlic, and thyme. In a mortar and pestle, crush all marinade ingredients along with the olive oil, salt, and pepper. Alternatively, you can use a food processor. Just make sure to blend it coarse not too smooth.
Trim, Sear, and marinate
- Using a sturdy cutting board and paring knife, remove excess fat and silver skin from the shoulder.
- Heat a skillet on high heat. Then, sear the shoulder on all sides - remove from heat.Pro tip - use cast-iron or metal (no non-stick pan) and make sure it is very hot before you place the lamb. Leave it for 2 to 3 minutes before you turn it to the other side. This will give a better color.
- Next, generously rub the marinade on the shoulder. Set aside.Pro tip - alternatively, you can skip the searing and marinate the meat for up to 12 hours in the fridge.
Roast
- Preheat the oven at 200°C / 400°F Gas Mark 6 for at least 20 minutes.
- In a large roasting pan - add the veggies. Then, place the marinated shoulder on top of the veggies.
- Add a few more sprigs of thyme and rosemary to the roasting rack. Place the onions and lemons slices on top of the shoulder.Pro tip - Make sure to thaw chilled meat at least 2 hours before cooking to prevent uneven cooking.
- Season with salt, pepper, and drizzle some olive oil all over the veggies. This will prevent them from burning.
- Next, pour the stock and red wine around the shoulder over the veggies in the roasting rack. Pro tip - do not pour the liquids over the meat otherwise all the marinade will wash down to the pan.
- Loosely tent the roasting pan with aluminum foil. Put the roasting rack in the oven and immediately reduce the temperature to 325°F / 165°C / Gas Mark 3
- Roast for about 60 minutes, basting at least once in between. Then, remove the foil and continue to roast uncovered for another 60 to 90 minutes, basting once or twice in between Pro tip - cooking covered will help keep the moisture in the pan, cooking uncovered later will give a lovely deep color to the roast.
- Remove from the oven. Transfer the shoulder to a platter and veggies to a bowl. Cover them with aluminum foil to keep warm while you make the gravy. Pro tip - Tidy the meat by removing any chared herbs and caramelized onions. Make sure these are in the pan for the gravy.
Make Gravy
- Place the roasting pan over medium heat and add the red wine and stock. Deglaze the pan, scrape with a spatula to remove all the caramelized bits of veggies, herbs, and meat. Avoid the dark burnt parts.
- Add flour and continue to cook a minute or two more until thickened. Strain the gravy through a sieve or mesh. Pro tip - when cooking add more stock or water if necessary to make the gravy.
- 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, beet.
Recipe Notes
- Always thaw the lamb shoulder before cooking - a few hours at least 2 hours. Cooking chilled meat cause uneven baking causing the outer parts of the meat to overcook.
- A lamb shoulder is a large chunk of meat and not much exposed. So, make sure to over-season the meat, because only some of it will penetrate the meat. The rest of it will get crusted on.
- Elevate the bone from the base if possible. This encourages even cooking by circulating the air.
- This is a slow-cooked recipe so you don't need to check the temperature and time because the meat should cook until fork tender.
- Let the meat rest after cooking. If you cut the meat too soon all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.
- 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 Information
Serving: 149- gCalories: 246- kcalCarbohydrates: 9.3- gProtein: 16.9- gFat: 14.7- gSaturated Fat: 5.9- gPolyunsaturated Fat: 8.8- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 64- mgSodium: 432- mgPotassium: 0- mgFiber: 1.3- gSugar: 1.3- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Anne Godsey
The greatest lamb dish ever!!! I cook the lamb in wine and broth with rosemary and garlic.
The roast carrots, new potatoes, onions and parsnips separately then serve together.
Only way to cook lamb.
Veena Azmanov
Thank you, Anne. I am so happy you enjoyed this recipe. I love cooking veggies separately sometimes too.
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heather – I think the mushrooms look super dark because of the marinade (the soy sauce). They soak up a little of the liquid, so that gives it the dark caramel color 🙂
Veena Azmanov
There are no mushrooms in my recipe - Thanks