Description
Slow-roasted lamb shoulder cooked using a 48-hour method for tender meat.
Ingredients
Scale
- 1 lamb shoulder (about 4–5 pounds)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 lemon, zested and juiced
Instructions
- Preheat your oven to 200°F (93°C).
- In a bowl, mix garlic, olive oil, salt, pepper, rosemary, thyme, lemon zest, and juice.
- Rub the mixture all over the lamb shoulder.
- Place the lamb in a roasting pan.
- Cover the pan tightly with foil.
- Roast in the oven for 48 hours.
- Remove the foil and increase the temperature to 375°F (190°C) for 30 minutes to crisp the skin.
- Let the lamb rest for 15 minutes before slicing.
Notes
- Use a meat thermometer to check for doneness.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Pair with roasted vegetables or mashed potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Slow-Roasted Lamb Shoulder, Lamb, Roasting, Mediterranean Cuisine