Slow-Roasted Lamb Shoulder
Fall-apart slow-roasted lamb shoulder with garlic, rosemary, and pan jus.
- Meal Type: Dinner
- Dietary: Keto, Paleo, FODMAP-Friendly
- Main Ingredient: Ground Lamb
- Servings: 6
- Cost per Serving: $10.50
- Prep Time: 90 min
Ingredients
Lamb
- 2 lb bone-in lamb shoulder
- 6 cloves garlic, halved
- 4 sprigs fresh rosemary
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½ tsp ground cumin
From-Scratch Pan Jus
- 1 cup beef or lamb bone broth
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
- Salt and black pepper to taste
To Serve
- Roasted root vegetables or steamed greens
- Fresh rosemary for garnish
Instructions
Prepare the Lamb
- Preheat oven to 325°F (165°C).
- Using a sharp knife, make 12 small incisions all over the lamb shoulder. Insert a half garlic clove and a small sprig of rosemary into each incision.
- Rub the lamb all over with olive oil, sea salt, pepper, smoked paprika, and cumin.
Slow Roast
- Place lamb in a roasting pan. Add ½ cup water to the base of the pan.
- Cover tightly with foil and roast for 3 hours until the meat is fall-apart tender.
- Remove foil and increase oven to 425°F (220°C). Roast uncovered for 15–20 minutes until the surface is golden and caramelized.
- Rest the lamb for 15 minutes before shredding.
Make the Pan Jus
- Pour off excess fat from the roasting pan, leaving the browned bits.
- Place the pan over medium heat. Add bone broth, rosemary sprigs, and smashed garlic.
- Scrape up all the browned bits and simmer for 5–8 minutes until reduced and flavourful. Strain and season.
Serve
- Shred the lamb and arrange on a platter. Drizzle with pan jus.
- Serve with roasted root vegetables or steamed greens. Garnish with fresh rosemary.
Nutrition Notes
Lamb shoulder is rich in protein, zinc, iron, and B12. This dish is keto-friendly, paleo-compliant, and FODMAP-friendly. Slow roasting renders the fat and creates deeply flavourful, tender meat. The from-scratch pan jus uses bone broth for added collagen and minerals.