- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- High in protein
- High in dietary fibre
Feed a crowd and fall in love with the flavours of the Mediterranean with this juicy, tender and succulent recipe for roasted Greek lamb shoulder.
- Serves4
- Cook time4 hour 30 minutes
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 1 lemon, rind finely grated, juiced
- 4 garlic cloves, crushed
- 1 tbs dried oregano
- 1 tbs lemon pepper
- 2kg Coles Australian Bone-in Lamb Shoulder
- 1 cup (250ml) chicken stock
- 1 cup (250ml) dry white wine
- 2 red onions, cut into thick wedges
- 1 garlic bulb, halved horizontally
- 1 cup (160g) black olives
- 1 cup oregano sprigs
- Roast potatoes, to serve
- Roast eggplant, to serve
- Roast capsicum, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Combine the oil, lemon rind and juice, garlic, oregano and lemon pepper in a medium bowl.
Step 2
Place the lamb in a roasting pan. Use a small sharp knife to pierce the lamb several times all over. Rub oil mixture all over lamb. Drizzle stock and wine around lamb. Cover with foil.
Step 3
Transfer to the oven and cook for 3 1/2 hours. Arrange the onion and garlic halves around lamb. Baste with pan juices. Cover with foil. Bake for 40 mins then uncover, add olives and bake for a further 20 mins or until lamb is lightly caramelised and almost falling off the bone. Sprinkle with oregano sprigs. Serve with roast potatoes, eggplant and capsicum, and lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Use it up: Leftover slow roasted Greek lamb can be used to make shepherd’s pie, lamb nachos, hearty lamb soups or lamb and sweet potato fritters.
Why you’ll love slow roasted lamb shoulder
Celebrate Christmas, Easter, birthdays and more with this recipe for tender, melt-in-your-mouth Greek-style slow cooked Greek lamb. The succulent Mediterranean flavours of roasting lamb low and slow, paired with simple ingredients – think garlic, lemon and oregano – makes this an irresistible showstopper that’s perfect for a feast, with succulent and juicy meat that falls off the bone.
Choosing the right cut for slow-roasted lamb shoulder
Slow roasting lamb shoulder is a staple in Greek cooking. Attempting slow cooked lamb shoulder Greek-style for the first time? It’s surprisingly simple once you know how and have all the essential components. When it comes to bone in or out, we recommend choosing bone-in lamb shoulder versus boneless. Leaving the bone in creates richer flavour when it’s cooked on a low heat and slow. It’s also why tougher cuts of meat like lamb shoulder benefit from this type of cooking technique, as it results in tender and moist meat.
The magic of this dish happens in the last 20 minutes of cooking. To achieve the perfect crust on Greek slow cooked lamb, cook the shoulder uncovered to allow the meat to caramelise, resulting in a slightly golden and crispy crust.
How to marinate lamb shoulder
Keen to marinate a roast lamb? Try this maple and bourbon recipe. For a more intense flavour, marinate the lamb in the maple syrup mixture in the fridge for up to 24 hours, then bring to room temperature before cooking. For the perfect recipe for your next Sunday roast, marinate a lamb shoulder in this mouth-watering beer glaze seasoned with herbs and garlic.
What to serve with slow cooked Greek lamb
To complete your feast, serve your slow cooked Greek lamb shoulder with classic Mediterranean side dishes. Made with just a few simple ingredients, this classic homemade tzatziki is packed with fresh flavours and is a must-have addition to any Greek-inspired meal. Golden roast potatoes, eggplant and capsicum, and pita bread are also perfect partners. The freshness from the yoghurt dip, the earthy roast vegetables and warm pita bread perfectly complement the rich flavours of Greek roast lamb. The meat from the lamb should be tender enough that you won’t need a carving knife – simply shred with two forks and enjoy!
Love this Greek-style roast lamb recipe?
For more delicious ideas, check out our lamb recipes collection, including a slow-cooked lamb with 20 garlic cloves – yes, 20!
FAQs
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Greek lamb shoulder
- Serves4
- Cook time4 hour 30 minutes
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 1 lemon, rind finely grated, juiced
- 4 garlic cloves, crushed
- 1 tbs dried oregano
- 1 tbs lemon pepper
- 2kg Coles Australian Bone-in Lamb Shoulder
- 1 cup (250ml) chicken stock
- 1 cup (250ml) dry white wine
- 2 red onions, cut into thick wedges
- 1 garlic bulb, halved horizontally
- 1 cup (160g) black olives
- 1 cup oregano sprigs
- Roast potatoes, to serve
- Roast eggplant, to serve
- Roast capsicum, to serve
- Lemon wedges, to serve
Description
Feed a crowd and fall in love with the flavours of the Mediterranean with this juicy, tender and succulent recipe for roasted Greek lamb shoulder.
Method
Step 1
Preheat oven to 150°C. Combine the oil, lemon rind and juice, garlic, oregano and lemon pepper in a medium bowl.
Step 2
Place the lamb in a roasting pan. Use a small sharp knife to pierce the lamb several times all over. Rub oil mixture all over lamb. Drizzle stock and wine around lamb. Cover with foil.
Step 3
Transfer to the oven and cook for 3 1/2 hours. Arrange the onion and garlic halves around lamb. Baste with pan juices. Cover with foil. Bake for 40 mins then uncover, add olives and bake for a further 20 mins or until lamb is lightly caramelised and almost falling off the bone. Sprinkle with oregano sprigs. Serve with roast potatoes, eggplant and capsicum, and lemon wedges.