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Slow-cooked lamb shoulder

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  • 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 dietary fibre
  • High in protein
  • 3 serves veg or fruit

One of the all-time favourites, not much beats a slow-cooked lamb shoulder served with a selection of sides for a wholesome dinner the entire family will love.

  • Serves6
  • Cook time5 hour
  • Prep time20 minutes
Mar-24-PVX-Slow-Roast-Lamb-Shoulder

Ingredients

  • 1kg washed potatoes, halved (larger ones quartered)
  • 4 vine-ripened tomatoes, halved
  • 4 carrots, peeled, coarsely chopped
  • 2 red onions, quartered
  • 2kg Coles Australian Lamb Shoulder Roast on the Bone
  • 12 garlic cloves, halved lengthways
  • 12 small sprigs rosemary
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) dry white wine
  • Rosemary sprigs, extra, to serve
  • Steamed broccolini, to serve

Nutritional information

Per serve: Energy: 2591kJ/620 Cals (30%), Protein: 50g (100%), Fat: 28g (40%), Sat Fat: 11g (46%), Sodium: 1082mg (54%), Carb: 34g (11%), Sugar: 11g (12%), Dietary Fibre: 10g (33%).

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

  1. Step 1

    Preheat oven to 150°C. Combine the potato, tomato, carrot and onion in a large roasting pan. Season.

  2. Step 2

    Using the tip of a small sharp knife, make 18 incisions all over the lamb (including the underside). Push half the garlic and rosemary into the incisions. Sprinkle remaining garlic and rosemary over the potato mixture. Season lamb all over and place on top of the potato mixture.

  3. Step 3

    Drizzle the stock and wine around lamb. Cover tightly with foil or a lid. Roast, basting occasionally with pan juices, for 4 hours 30 mins or until tender.

  4. Step 4

    Increase oven to 180°C. Roast for a further 30 mins or until lamb is lightly caramelised and almost falling off the bone. Sprinkle with extra rosemary. Serve with broccolini.

Recipe tip

Serve with mint sauce, redcurrant jelly, mustard, gravy or aioli.

COOK. STORE. SAVE.
Use it up:
Now you know how to prepare lamb shoulder and cook it, make sure any leftovers are put to good use. Why not get creative and serve up a lamb omelette, add to a lamb salad or elevate taco night with lamb shoulder tacos?

Easy Sunday entertaining: slow-roasted lamb shoulder

The weekend has rolled around and you find yourself craving fork-tender meat that warms your belly and gets you ready for the week ahead. Our recipe for slow-cooked roast lamb recipe is designed to fulfil those desires.

Bone-in shoulder of lamb is the most popular choice of meat for any slow-cooked lamb shoulder recipe for both chefs and home cooks. This part of the lamb has rich flavours and the bone helps to maintain shape, allowing the meat to easily absorb marinades to help you create perfectly tender, pull-apart, melt-in-your-mouth meat when cooking easy roast recipes. Whether you’re serving it for a family dinner or a celebratory roast, this recipe for slow-cooked roast lamb is bound to impress your guests.

Roasting tips: how to cook a lamb shoulder in the oven

The shoulder is the best cut of lamb for roasting, however, it’s important to know how long to cook lamb shoulder so you don’t serve dry or tough meat. One of the vital steps is to ensure you have enough stock and wine (or water) in the pan with the bone-in lamb shoulder. This will be absorbed by the meat to create that perfectly moist and tender, pull-apart slow-roasted lamb shoulder.

Also ensure you have scored the shoulder of a lamb with deep slits to allow the stock, wine and seasoning to penetrate as much meat as possible. You want every bite of this roast lamb shoulder to be as good as the first.

How do you cut the bone out of a lamb shoulder? 

How you cook a shoulder of lamb will determine the tenderness of the meat, however, if cooked correctly, the lamb should begin to fall off the bone on its own. Although, depending on the size of the bone-in lamb shoulder, there may be occasions when you need to remove the bones yourself. To do this, locate the joint between the scapular bone and leg bone and carefully cut through to reveal the ‘V’ section of the scapular. Using the point of your knife, release the meat surrounding the bone, then turn the shoulder over and scrape the remaining meat away. Remove the bone in the shoulder of the lamb and continue until all the meat has been removed.

FAQs

Slow-cooked lamb shoulder

Slow-cooked lamb shoulder
  • Serves6
  • Cook time5 hour
  • Prep time20 minutes
Ingredients
  • 1kg washed potatoes, halved (larger ones quartered)
  • 4 vine-ripened tomatoes, halved
  • 4 carrots, peeled, coarsely chopped
  • 2 red onions, quartered
  • 2kg Coles Australian Lamb Shoulder Roast on the Bone
  • 12 garlic cloves, halved lengthways
  • 12 small sprigs rosemary
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) dry white wine
  • Rosemary sprigs, extra, to serve
  • Steamed broccolini, to serve
    Description

    One of the all-time favourites, not much beats a slow-cooked lamb shoulder served with a selection of sides for a wholesome dinner the entire family will love.

    Method
    1. Step 1

      Preheat oven to 150°C. Combine the potato, tomato, carrot and onion in a large roasting pan. Season.

    2. Step 2

      Using the tip of a small sharp knife, make 18 incisions all over the lamb (including the underside). Push half the garlic and rosemary into the incisions. Sprinkle remaining garlic and rosemary over the potato mixture. Season lamb all over and place on top of the potato mixture.

    3. Step 3

      Drizzle the stock and wine around lamb. Cover tightly with foil or a lid. Roast, basting occasionally with pan juices, for 4 hours 30 mins or until tender.

    4. Step 4

      Increase oven to 180°C. Roast for a further 30 mins or until lamb is lightly caramelised and almost falling off the bone. Sprinkle with extra rosemary. Serve with broccolini.