This succulent slow cooked roast lamb shoulder is cooked low and slow keeping it soft and juicy. Infused with a mixture of fresh herbs such as rosemary, theme and cilantro and some robust red wine as a result you get a delicious gravy.

Slow Cooked Roast Lamb Shoulder in Red Wine Sauce

This slow-cooked lamb should is possibly the easiest and fool-proof lamb roast you can make. With very little prep time this roast lamb shoulder becomes soft, tender and incredibly delicious. Infused with fresh herbs such as rosemary, thyme and some robust red wine, which results in a delicious gravy. A perfect crowd-pleasing recipe that everyone will love to dig in.
5 from 55 votes
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Course: Dinner, Lunch
Cuisine: Italian
Keyword: Lamb shoulder in red wine sauce, Roast Lamb Shoulder, Slow cooked lamb shoulder
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 servings
Calories: 246kcal
Author: Veena Azmanov


  • 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


  • 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


  • 3 Potatoes large
  • 3 Carrot large
  • 1 Onion large
  • 1 Lemon large


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 basting 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!



Serving: 149g | Calories: 246kcal | Carbohydrates: 9.3g | Protein: 16.9g | Fat: 14.7g | Saturated Fat: 5.9g | Polyunsaturated Fat: 8.8g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 64mg | Sodium: 432mg | Potassium: 0mg | Fiber: 1.3g | Sugar: 1.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg