Delicious Lamb Shoulder in Red Wine Gravy (video)
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.
Lamb is always a great choice for us on festive occasions. While I make leg of lamb often, this lamb shoulder is one of our favorite recipes.
Did you know that the lamb shoulder is more flavorful than the leg of lamb? And yet, the leg of lamb always gets all the credit. 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. Today, I'm using what the butcher calls an oyster cut. It looks very similar to the leg of lamb really.
About this roast lamb shoulder
This recipe is fairly simple and easy because most of the flavor comes from the herbs and the cooking method. Hence, I call this my lazy day cooking because most of the work is done in the oven leaving me enough time to work on other things.
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 - If you plan to cook veggies with your meat, it's always wise to use vegetables that will benefit from the long cooking process. For instance, potatoes, carrots, parsnips, and turnip are excellent for such roasting. On the other hand, never use veggies like zucchini or tomatoes because they cook fast and release a lot of liquid during cooking. As a result, they tend to steam rather than roast the meat
- Gravy - This gravy is made with red wine and is like none other, provided you use good quality wine. No cooking wine. I use a rich Cabernet Sauvignon.
Ingredients and substitutes (Save/Pin)
- Herbs - Rosemary, Thyme, Parsley - Now, rosemary and thyme are the classic herbs that go so well with lamb. In addition, I love to add a third herb, such as parsley, to give it a bit more depth.
- Red Wine - Above all, 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. The red wine in this recipe gets flavored with all the wonderful veggies and herbs. As a result, the gravy/ sauce is absolutely delicious.
- Vegetables - I used carrots, potatoes, onions, and lemon. And yet, you can also use parsnip and sweet potatoes. And, if you use sweet potatoes, cut them into large chunks as they cook must faster. Also, I highly recommend onions and lemon. Because, the onions caramelize and give the shoulder so much sweetness, and the lemon juices over the lamb add so much flavor.
- Stock - You could also use water. But, 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 you won't be missing anything.
How to make a roast lamb shoulder (save/pin)
Vegetables
- Cut potatoes and carrots into large 2-inch pieces. And, cut the onions and lemon into thick slices. Set aside.
Marinade
- Remove leaves from the rosemary and thyme stalks (do not use stalks).
- Roughly chop the rosemary, ginger, garlic, and thyme.
- In a mortar and pestle, crush all the marinade ingredients - rosemary, thyme, garlic, and ginger along with the olive oil, salt, and pepper. And, set aside.
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.
- Next, generously rub the marinade on the shoulder. Set aside.
Roast
- Preheat the oven at 390 F / 200 C 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.
- Season with salt, pepper, and a little more olive oil.
- Next, pour the stock and red wine around the shoulder over the veggies in the roasting rack (do not pour over the shoulder to prevent the marinade dripping off).
- Loosely tent the roasting pan with aluminum foil.
- Put the roasting rack in the oven and immediately reduce the temperature to 320 F / 160 C.
- 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.
- The meat should be soft, fork-tender and moist.
- Remove the shoulder and veggies to a serving platter. Cover with aluminum foil to keep warm while you make the gravy.
Gravy
- Place the roasting pan over medium heat and add the water and red wine.
- 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. Then, pour into a sauceboat.
- Enjoy!
Roast Lamb Shoulder in Red Wine Sauce
Print Pin RateDescription
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
- 3 sprigs Thyme
- 3 sprigs Parsley
- 2 cloves Garlic
- 1/2 inch Ginger
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp Olive oil
Vegetables
- 3 Potatoes large
- 3 Carrot large
- 1 Onion large
- 1 Lemon large
Gravy
- 1/2 cup (120 ml) Water
- 1/2 cup (120 ml) Red wine
- 1 tbsp All-purpose flour or gluten-free flour
Instructions
Cut Vegetables
- Cut potatoes and carrots into large 2-inch pieces. Cut the onions and lemon into thick slices. Set aside.
Marinade
- Remove leaves from the rosemary and thyme stalks (do not use stalks).
- Roughly chop the rosemary, ginger, garlic, and thyme.
- In a mortar and pestle, crush all marinade ingredients - rosemary, thyme, garlic, and ginger along with the olive oil, salt, and pepper. Set aside.
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.
- Next, generously rub the marinade on the shoulder. Set aside.
Roast
- Preheat the oven at 390 F / 200 C 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.
- Season with salt, pepper, and a little more olive oil.
- Next, pour the stock and red wine around the shoulder over the veggies in the roasting rack (do not pour over the shoulder to prevent the marinade dripping off).
- Loosely tent the roasting pan with aluminum foil.
- Put the roasting rack in the oven and immediately reduce the temperature to 320 F / 160 C.
- 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.
- The meat should be soft fork-tender and moist.
- Remove the shoulder and veggies to a serving platter. Cover with aluminum foil to keep warm while you make the gravy.
Make Gravy
- Place the roasting pan over medium heat and add the water and red wine.
- 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. Then, pour into a sauceboat.
- Enjoy!
Recipe Notes
- Always thaw the lamb shoulder before cooking - a few hours at least 2 to 3 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.
- Use a roasting rack, don't just place the meat on the baking tray. The roasting rack will let the juices flow below and let the outside of the shoulder forms a crust almost a sear that keeps all the juices in.
- Elevate the bone from the base if possible. This encourages even cooking by circulating the air.
- Cook the meat just until you reach desired doneness, not a minute more. The meat continues to cook about 5 to 10 degrees more after you take it out of the oven.
- If you are entertaining and want to ensure you have the perfect roast. Remove the lamb shoulder at about 140 F - this will be perfectly pink and about 145 F by the time you serve.
- Don't open the oven door too often to check doneness instead calculate the cooking time and check closer to the time.
- Don't poke too many holes in the meat while checking for doneness. The moment you poke a hole in the meat you will see juices flow out. You want these to stay in so don't make too many holes. I poke the thermometer just ones and leave it there until it reaches the desired temperature.
- 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.
Nutrition Information
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
Frequently asked questions
If stored properly, a roasted lamb shoulder will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.
Absolutely, both the shoulder and leg of lamb are very similar hard-working muscles and can use the same cooking method and temperature. You can also see my recipe for roast Leg of lamb, boneless leg of lamb.
Place the lamb on the roasting rack, fat side up covered for the first one hours, this will tenderize the meat and break it down. Then, uncovered for the next hour, this will give a nice brown color and crust on the outside.
Yes, since we cover the roasting pan for half the cooking time and cook it at a fairly low temperature, searing would add some caramelization and color.
Leftover roast meat works great in sandwiches and wraps. But, I also use leftover in my chicken pot pie or shepherd's pie.
I love to serve my roast lamb leg either on a bed of mashed potatoes or roast vegetables. My kid's favorite is my rice pilaf with dried fruit and nuts. I love a side of salad and some roast potatoes or patties are always a great addition too.
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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.
bbq recipes
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
Jennifer A Stewart
Thank you for going into detail about the oyster cut. I would love to take a butchering class so I can learn more about the cuts and where they come from and of course how to cook them. I make an eye round but my hubby hates it because he says its too lean and tough. I never really had lamb growing up as we ate more seafood and chicken but I have grown to love it. And I don't like it with mint jelly like all the cheesy tv shows say you are supposed to eat it. Slow roasted with rosemary and garlic sounds heavenly!
Veena Azmanov
I know exactly how you feel Jennifer. I too don't like all that cheesy mess they show on TV - all wasted calories that do nothing. But yes it is important to learn these things if you are interested the more you learn about food the more your cooking will improve as well.
Sarah | Away From the Box
I love slow cooked foods, but I've never tried doing lamb. What a gorgeous piece of meat, so fall apart tender but with that beautiful color and sauce. It's amazing you can get such a fabulous dish without standing over a stove all day. Great recipe!
Veena Azmanov
Absolutely Sarah. - You can leave it in the oven and do much more... makes this dish even more desirable to me.
Amy Katz from Veggies Save The Day
This looks like a lovely Sunday supper. I'm sure it makes your house smell fragrant, too.
Veena Azmanov
yes it makes a great Sunday or festive dinner. and oh smells so good.
swathi
I don't cook lamb at home. But this one looks so tender and juicy and perfect with red wine sauce. I think I have to change my mind and make this one.
Veena Azmanov
Oh you must try Swathi - cooking lamb at home is super easy..
Noel Lizotte
Slow roasted meats are delicious! They're so tender and full of flavor ... I love using my slow cooker for roasts. Carrots and potatoes are the perfect combination to accompany roast. I'll be sharing this recipe.
Veena Azmanov
Thanks Noel So glad to here you like it so much
Gloria @ Homemade & Yummy
Ok...so WE totally love LAMB in our house. I just did a lamb stew in red wine...that will be on the blog this week. The first time I had lamb it was NOT a hit. Unfortunately my late mother-in-law was not a great cook. However, I prepare it much differently, and have used lamb in MANY recipes. Always, and I mean ALWAYS love it. This sounds so delicious.
Veena Azmanov
Yes.. we love lamb too! I know what you mean.. my mother in law some how never made lamb so well as she did beef better. Kinda weird.. Lamb is a huge hit in out home... I think red wine does a great job on lamb
Byron Thomas
It's been literally years since I have eaten lamb! Isn't that a shame? I just love the look of this dish! The lamb looks so tender, moist and sounds super, super tasty! I really do need to try this one very soon.
Veena Azmanov
Wow.. Year? That is a shame unless your vegetarian Byron. Is was super yum... you must try. Thanks for the lovely comment
Kylee from Kylee Cooks
I wish I could grab a fork and eat right off that screen! Lamb is one of my all time favorite roasts. I love the look of your red wine sauce - yum!
Veena Azmanov
Mine too Kylee. I love lamb very much...The red wine sauce was really yum... you must try.
Julie | Bunsen Burner Bakery
This looks so delicious - and perfect for Sukot! We usually do a leg of lamb for Pesach, but I will try a lamb shoulder this year. Inexpensive is always better, and slow cooking is such a great way to ensure that everything stays tender.
Veena Azmanov
Yup.. Leg of lamb is more expensive than lamb shoulder and you can often use the recipe interchangeably - you must try shoulder
Kathy McDaniel
This sounds like the perfect meal for a special occasion or festivity. The meat looks fall of the bone tender and the marinade ingredients YUM!!!
Veena Azmanov
Yeah absolutely Kathy.. I love making such things on special occasions. The meat is tender and just falls off the bone..
Manila Spoon
I love cooking with red wine as I know anything cooked in red wine is delicious! However, I have often been intimidated in trying lamb but seeing how delicious your lamb turned out, I think I should really get over my fear and try it beginning with this yummy recipe!!
Veena Azmanov
So happy to hear that Manila. Yup... lamb and red wine are match made in heaven you must try
kim
This looks beyond delicious and I love that it can easily be made in the slow cooker! What a great family dinner - can't wait to give it a try!
Veena Azmanov
Thanks Kim. Yeah I'm sure you can make it in a slow cooker too.
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I love using the slow cooker for many things. It just seems to taste better when you've enjoyed smelling the aromas all day. Love your advice about the wine..Make sure to use one that you'd want to drink..Yup, have to agree with that for sure 🙂
Veena Azmanov
Thanks Stephanie.. I love cooking with wine especially red meat.
Natalie | Natalie's Food & Health
This roasted lamb looks sooo delicious Venna. Meat is so tender and marinade sounds fantastic! I just KNOW I would enjoy in these dish because lamb is my favorite meat and there's a red wine included hehe 😉 Sharing this!
Veena Azmanov
I'm glad to hear that Natalie. Thanks
Srivalli Jetti
Lamb slow cooked with all that herbs and wine must taste good. I find it interesting that you paired this with all those veggies..
Veena Azmanov
Definitely taste delicious <3
Mark, CompassandFork
This is a lovely recipe. Lamb is my favorite red meat. So sweet and where I live in Australia, it is extremely popular. And slow cooking is so suited to a shoulder of lamb, my favorite cut as well. Just perfect for a cool winter's day. Really nice job.
Veena Azmanov
Exactly... slow roast is perfect for lamb shoulder. Works great.
Megan Marlowe
This is some comfort food I can get done with especially during these cold winter months. I love slow roasting meat until it's fall off the bone tender. This looks like one delicious lamb shoulder!
Veena Azmanov
Yeah me too Megan. love slow roasting - brings out the flavor and tender meat
Sarah @ Champagne Tastes
I've only eaten lamb twice and would have no idea how to cook it. This makes it look pretty easy! I should make this for the hubs
Veena Azmanov
Oh yeah lamb is pretty easy... just pick the right cut for the right recipe and it makes cooking it easy peasy.
Sarah @ TheFitCookie
Oh my goodness this looks fantastic! We love lamb but haven't had many other cuts of lamb besides ground and chops. We have some friends who raise grassfed lamb, I'll have to get some shoulder to try this recipe!
Veena Azmanov
Thank you Sarah. Yes you must try it - The slow cooking really does wonders to this dish and the taste is amazing. you will love it <3 Thanks for the comment
Gloria @ Homemade & Yummy
We love lamb, and this recipe sounds so good. I will have to give it a try soon. Perfect for leftovers too.
Veena Azmanov
Thank you Gloria.. If you try do let me know - thanks for the comment
Melissa
Looks delicious! Slow cooking with the herbs and wine must really make this amazing! Perfect for cold weather!
Veena Azmanov
Thank you Melissa - Yes it was delicious!! Perfect for cold weather too!
Debra C.
Oh my goodness I can almost smell it cooking with your mouthwatering pictures! I bet it tastes as good as it looks, can't wait to try your recipe!
Veena Azmanov
It did taste great Debra! Thank you so much
Platter Talk
Your lamb looks delicious. Slammin' recipe. I have to try this soon. LOVE the color and flavors Thanks!
Veena Azmanov
Thank you Dan
munchies and munchkins
oh that lamb looks ridiculously tender and I imagine that gravy is absolutely delicious. You are really making me hungry now.
Veena Azmanov
Thanks Becky - Yeah that was so tender and the gravy was really delicious.
Cricket Plunkett
I don't eat lamb that much because I never know how to cook it, love the idea of putting it in the slow cooker. This is my kind of recipe!
Veena Azmanov
Yeah slow cooking can be a great way to novice cooks to start - Thanks Cricket