Slow cooked Roast Lamb Shoulder in Red Wine Sauce
This succulent roast lamb shoulder is cooked low and slow keeping it soft and juicy. Infused with a mixture of fresh herbs such as rosemary, thyme and cilantro and some robust red wine, which results in a delicious gravy. A perfect crowd-pleasing recipe to serve when entertaining.
Slow Cooked Roast Lamb Shoulder in Red Wine Sauce, #Roast lamb shoulder.
If you love meat that falls off the bone? Then this one’s for you!!.
Nothing like a slow cooked roast lamb shoulder that melts in your mouth. The best part is you barely have to do much because the oven does all the hard work for you.
Now in our home, we cook special meat cuts of lamb when it’s festive. The kinda expensive piece of meat you know. So cooking it well becomes as important.
I made this recently when we had the festival of Sukkot. Finished a bit wedding cake order, and boy was I tried? Had to think of a way I could dinner ready after a long busy morning. Of course; I did not want to spend the rest of the day cooking a festive dinner.
But kids are excited!! And you know festive means good food! So this is what I made!! Slow Cooked Roast Lamb Shoulder. Simple, delicious, melt in the mouth and in addition – less work more wow factor!! My kinda food!
Wouldn’t you love to dig into this juice tender meat?
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Simple, Easy and Quick?
This one was hands on about 15 minutes – went and watch Minion 3 with the kids while the lamb shoulder went into the oven for 2 hours with a little basting every twenty minutes, then 5 minutes to make the gravy and voila dinner is served. Kinda feels quick.
Best for slow cooking
Lamb Shoulder is quite a fatty cut of meat really so it a great cut for slow cooking. It stays really juicy and tender. What’s even better is that compared to a leg of lamb, lamb shoulder is usually a little less expensive. I’m using what the butcher class Oyster cut – looks very similar in shape to the leg of lamb really.
Top view – Slow Cooked Roast Lamb Shoulder, Best Slow Cooked Lamb Shoulder, Lamb Roast Recipe
Let’s talk about some of the ingredients (Save/Pin)
- Herbs – Rosemary, thyme, Parsley / Cilantro – Now lamb with rosemary and thyme are the classic herbs that go so well together. I love to add a third to add a bit more. Often I prefer to use Parsley but my kids are still not so use to parsley – it kinda stands out for them. So often I will substitute cilantro for parsley. Having said that you know I’m a big fan of the cilantro.
- Red Wine – The rule of thumb – always use a good red wine for cooking one that you would drink is your best guide. 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 and the resulting gravy/ sauce is absolutely delicious.
- Vegetables – I used carrots, potatoes, onions, and lemon – but you can also use parsnip and sweet potatoes. If you do use sweet potatoes cut them into large chunks as they cook must faster. I highly recommend the onions and lemon, the onions caramelize and give the shoulder so much sweetness, the lemon juices off over the lamb again adding so much flavor.
- Stock – ideally you could use water too! I personally prefer to use chicken or vegetable stock. But again if you don’t have the stock go ahead and use water. The lamb is full of flavor so you won’t be missing anything.
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Tools
Roasting Pan
Chopping Board
Knife
Oven
Slow Cooked Roast Lamb Shoulder in Red Wine Sauce, Lamb in red wine sauce, lamb roast recipe
Ingredients
- 4 lbs – 2 kgs – lamb shoulder
- 1 1/2 cup stock – chicken / vegetables
- 1 cup red wine
- 2 sprig each rosemary, thyme and parsley / cilantro.
Marinade
- 3 sprigs each – rosemary, thyme, cilantro or parsley
- 2 cloves garlic
- 1/2 inch piece ginger
- salt & pepper for seasoning
- 2 tbsp olive oil
Vegetables
- 3 large potatoes
- 3 large carrot
- 1 large onion
- 1 large lemon
Close up of Slow Cooked Roast Lamb Shoulder, Roast lamb shoulder, best roast lamb recipe
Method
Prepare Marinade
- Remove leaves from rosemary and thyme stalks (do not use stalks)
- Coarsely chop all the marinade ingredients then rub it in a mortar and pestle.
- Set aside
Prepare Lamb Shoulder
- Remove excess fat and silver skin from the shoulder
- Sear the meat on a HOT grill or saute pan.
- Rub marinade and set aside.
Cut Vegetables
- Prepare all the vegetables cutting them into large chunks so they won’t’ get too mushy in the oven.
Get ready to Roast
- Add veggies to the roasting pan.
- Place the marinated shoulder on the veggies
- Spread the remaining herbs around the pan.
- The onions and lemons slices go on the shoulder
- Sprinkle with salt, pepper and olive oil
- Pour the stock and red wine around the shoulder in the pan.
Time to Roast
- Roast in the oven at 160 C / 320 F for about 2 hours
- Loosely tent the roasting pan for the first 60 minutes so the juices won’t’ all evaporate.
- Keep basing the lamb shoulder every twenty minutes with the juices in the pan.
- If you find that too much of the juices have evaporated – add 1/2 to 1 cup water.
(I did not have to add any more water)
After roasting.
- You will know that the meat is cooked because more of the bone will be exposed and
- If you stick a fork in you will find the meat is fork tender.
- Remove from the oven and let rest for 10 minutes loosely tented with a foil
Make Gravy
- To make the gravy simply remove all the vegetable aside.
- Place the roasting pan on medium heat.
- Add 1/2 cup water 1/4 to 1/2 cup red wine.
- Scrape the pan to remove all the caramelized bits of veggies, herbs, and meat.
- I had quite a bit of potato stuck so I did not need any flour
- But if your sauce looks thin in consistency add 1 tsp of flour
- Sieve the gravy to get a nice brown sauce to serve with the lamb shoulder.
- Enjoy
Close up – Slow Cooked Roast Lamb Shoulder, Lamb shoulder Roast, Best Lamb Roast Recipe
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Slow Cooked Roast Lamb Shoulder in Red Wine Sauce
Ingredients
- 2 kgs Lamb's shoulder
- 1 1/2 cup Stock - chicken / vegetables
- 1 cup Red wine
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 2 sprigs Cilantro/parsley
Marinade
- 3 sprigs Rosemary
- 3 sprigs Thyme
- 3 sprigs Cilantro/parsley
- 2 cloves Garlic
- 1/2 inch Ginger
- Salt & pepper for seasoning
- 2 tbsp Olive oil
Vegetables
- 3 Potatoes large
- 3 Carrot large
- 1 Onion large
- 1 Lemon large
Instructions
Prepare Marinade
- Remove leaves from rosemary and thyme stalks (do not use stalks)
- Coarsely chop all the marinade ingredients then rub it in a mortar and pestle.
- Set aside
Prepare Lamb Shoulder
- Remove excess fat and silver skin from the shoulder
- Sear the meat on a HOT grill or saute pan.
- Rub marinade and set aside.
Cut Vegetables
- Prepare all the vegetables cutting them into large chunks so they won't' get too mushy in the oven.
Get ready to Roast
- Add veggies to the roasting pan.
- Place the marinated shoulder on the veggies
- Spread the remaining herbs around the pan.
- The onions and lemons slices go on the shoulder
- Sprinkle with salt, pepper and olive oil
- Pour the stock and red wine around the shoulder in the pan.
Time to Roast
- Roast in the oven at 160 C / 320 F for about 2 hours
- Loosely tent the roasting pan for the first 60 minutes so the juices won't' all evaporate.
- Keep basing the lamb shoulder every twenty minutes with the juices in the pan.
- If you find that too much of the juices have evaporated - add 1/2 to 1 cup water. (I did not have to add any more water)
After roasting
- You will know that the meat is cooked because more of the bone will be exposed and
- If you stick a fork in you will find the meat is fork tender.
- Remove from the oven and let rest for 10 minutes loosely tented with a foil
Make Gravy
- To make the gravy simply remove all the vegetable aside.
- Place the roasting pan on medium heat.
- Add 1/2 cup water 1/4 to 1/2 cup red wine.
- Scrape the pan to remove all the caramelized bits of veggies, herbs, and meat.
- I had quite a bit of potato stuck so I did not need any flour
- But if your sauce looks thin in consistency add 1 tsp of flour
- Sieve the gravy to get a nice brown sauce to serve with the lamb shoulder.
- Enjoy
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Nutrition Information
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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 🙂
There are no mushrooms in my recipe – Thanks
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!
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.
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!
Absolutely Sarah. – You can leave it in the oven and do much more… makes this dish even more desirable to me.
This looks like a lovely Sunday supper. I’m sure it makes your house smell fragrant, too.
yes it makes a great Sunday or festive dinner. and oh smells so good.
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.
Oh you must try Swathi – cooking lamb at home is super easy..
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.
Thanks Noel So glad to here you like it so much
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.
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
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.
Wow.. Year? That is a shame unless your vegetarian Byron. Is was super yum… you must try. Thanks for the lovely comment
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!
Mine too Kylee. I love lamb very much…The red wine sauce was really yum… you must try.
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.
Yup.. Leg of lamb is more expensive than lamb shoulder and you can often use the recipe interchangeably – you must try shoulder
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!!!
Yeah absolutely Kathy.. I love making such things on special occasions. The meat is tender and just falls off the bone..
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!!
So happy to hear that Manila. Yup… lamb and red wine are match made in heaven you must try
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!
Thanks Kim. Yeah I’m sure you can make it in a slow cooker too.
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 🙂
Thanks Stephanie.. I love cooking with wine especially red meat.
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!
I’m glad to hear that Natalie. Thanks
Lamb slow cooked with all that herbs and wine must taste good. I find it interesting that you paired this with all those veggies..
Definitely taste delicious <3
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.
Exactly… slow roast is perfect for lamb shoulder. Works great.
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!
Yeah me too Megan. love slow roasting – brings out the flavor and tender meat
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
Oh yeah lamb is pretty easy… just pick the right cut for the right recipe and it makes cooking it easy peasy.
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!
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
We love lamb, and this recipe sounds so good. I will have to give it a try soon. Perfect for leftovers too.
Thank you Gloria.. If you try do let me know – thanks for the comment
Looks delicious! Slow cooking with the herbs and wine must really make this amazing! Perfect for cold weather!
Thank you Melissa – Yes it was delicious!! Perfect for cold weather too!
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!
It did taste great Debra! Thank you so much
Your lamb looks delicious. Slammin’ recipe. I have to try this soon. LOVE the color and flavors Thanks!
Thank you Dan
oh that lamb looks ridiculously tender and I imagine that gravy is absolutely delicious. You are really making me hungry now.
Thanks Becky – Yeah that was so tender and the gravy was really delicious.
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!
Yeah slow cooking can be a great way to novice cooks to start – Thanks Cricket