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 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 I 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 pie 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 mean you can cook this without a long marinating time.
- Veggies - Potatoes, carrots, parsnips, and turnips 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 perfectly served over mashed potatoes.
Timeline for making this lamb
Knowing how long you will need for your dish is important when planning a meal. Take into account that you can use the oven simultaneously.
- Prepare marinade - 10 mins
- Marinate the lamb - 2 hours up to 12 hours (overnight in the fridge)
- Roast the lamb - 60 to 90 minutes (20 minutes per pound)
- Rest - 15 mins
- Gravy - 10 mins
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 and add 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.
Lamb shoulder in red wine sauce
- Marinade - Crush all the marinade ingredients In a mortar and pestle.
Alternatively, you can use a food processor. Just make sure to blend it coarse not too smooth. - Sear lamb - 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. - Marinade - Next, generously rub the prepared 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.
- Oven - Preheat the oven to 200°C / 400°F / Gas Mark 6 for at least 20 minutes.
Pro tip - Make sure to thaw chilled meat at least 2 hours before cooking to prevent uneven cooking. - Roasting pan - 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 and pepper.
Pro tip - Drizzle some olive oil all over the veggies. This will prevent them from burning. - Liquid - Pour the stock and red wine around the shoulder over the veggies on the roasting rack.
Pro tip - do not pour the liquids over the meat otherwise all the marinade will wash down to the pan. - Cover - Loosely tent the roasting pan with aluminum foil. Place the roasting rack in the oven on the middle rack and reduce the oven temperature to 325°F/165°C/ Gas Mark 3
- Roast - Roast covered for about 60 minutes, basting at least once in between. Then, remove the foil and continue to roast uncovered for another 40 to 50 minutes.
Pro tip - cooking covered will help keep the moisture in the pan, cooking uncovered later will give a lovely deep color to the roast. - Time -This roast took about 1 hour and 50 minutes.
- Rest - Take the roast out of the oven and loosely tent it with aluminum foil. Let rest for at least 15 minutes while you make the gravy.
- Pan - Transfer the meat and veggies to a serving platter so you can use the roasting pan to make the gravy.
Pro tip - if you can't use the roasting pan, pour the pan juices into a frying pan to make the gravy.
- Gravy - Place the roasting pan on medium-low heat. Add red wine and stock and deglaze the pan by scraping with the edge of a spatula. Then, add the flour and continue to deglaze while the flour thickens the gravy.
Pro tip - If necessary add a little water to ensure it is not too dry. - Strain - Strain the gravy through a sieve of mesh to remove all the excess bits and pieces from the roasting pan.
Pro tip - straining will give a wonderfully smooth gravy. You can also add 2 tablespoon of butter to enhance the flavor. - Serve - Serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges, and side salad like avocado, tomato, beet.
Sides to serve with lamb
Tips for Success
- 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.
More roast recipes
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.
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 (Trim excess fat and pat dry )
- 1 cup (240 ml) Stock or broth (chicken / vegetables)
- 1 cup (240 ml) Red wine
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 2 sprigs Parsley
Marinade
- 3 sprigs Rosemary (finely chopped )
- 3 sprigs Thyme (finely chopped )
- 3 sprigs Parsley (finely chopped )
- 8 Large Garlic cloves (finely chopped )
- 1 inch Fresh ginger (finely chopped )
- 1 teaspoon Salt (coarse)
- ½ teaspoon Black pepper powder
- 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 - Crush all the marinade ingredients In a mortar and pestle.Alternatively, you can use a food processor. Just make sure to blend it coarse not too smooth.3 sprigs Rosemary, 3 sprigs Thyme, 3 sprigs Parsley, 8 Large Garlic cloves, 1 inch Fresh ginger, 1 teaspoon Salt, ½ teaspoon Black pepper powder, 2 tablespoon Olive oil
- Sear lamb - 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.
- Marinade - Next, generously rub the prepared 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.
- Oven - Preheat the oven to 200°C / 400°F / Gas Mark 6 for at least 20 minutes.Pro tip - Make sure to thaw chilled meat at least 2 hours before cooking to prevent uneven cooking.
- Roasting pan - 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 and pepper. Pro tip - Drizzle some olive oil all over the veggies. This will prevent them from burning.4 to 5 lbs Lamb shoulder, 2 sprigs Rosemary, 2 sprigs Thyme, 2 sprigs Parsley, 3 Potatoes, 3 Carrot, 1 Onion, 1 Lemon
- Liquid - Pour the stock and red wine around the shoulder over the veggies on the roasting rack. Pro tip - do not pour the liquids over the meat otherwise all the marinade will wash down to the pan.1 cup Stock or broth, 1 cup Red wine
- Cover - Loosely tent the roasting pan with aluminum foil. Place the roasting rack in the oven on the middle rack and reduce the oven temperature to 325°F/165°C/ Gas Mark 3
- Roast - Roast covered for about 60 minutes, basting at least once in between. Then, remove the foil and continue to roast uncovered for another 40 to 50 minutes.Pro tip - cooking covered will help keep the moisture in the pan, cooking uncovered later will give a lovely deep color to the roast.
- Time - I cook my lamb medium-rare, about 135°F using a meat thermometer. This roast took about 1 hour and 50 minutes.
- Rest - Take the roast out of the oven and loosely tent it with aluminum foil. Let rest for at least 15 minutes while you make the gravy.
- Pan - Transfer the meat and veggies to a serving platter so you can use the roasting pan to make the gravy. Pro tip - if you can't use the roasting pan, pour the pan juices into a frying pan to make the gravy.
- Gravy - Place the roasting pan on medium-low heat. Add red wine and stock and deglaze the pan by scraping with the edge of a spatula. Then, add the flour and continue to deglaze while the flour thickens the gravy. Pro tip - If necessary add a little water to ensure it is not too dry.1 cup Stock, ½ cup Red wine, 1 tablespoon All-purpose flour
- Strain - Strain the gravy through a sieve of mesh to remove all the excess bits and pieces from the roasting pan. Pro tip - straining will give a wonderfully smooth gravy. You can also add 2 tablespoon of butter to enhance the flavor.
- Serve - 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 & Tips
- 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.
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