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 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, thyme and cilantro and some robust red wine, as a result, you get a delicious gravy.
5 from 52 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 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



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