Slow-Roasted Half Lamb Shoulder
Rich, tender, and full of flavor, this slow-roasted half lamb shoulder is one of the easiest cuts to prepare. Cooked low and slow, the meat becomes fork tender while still holding together well enough to slice. It's perfect for Sunday dinner, entertaining guests, or preparing a day ahead and gently reheating before serving.
Ingredients
1 Palmer Farms half lamb shoulder (approximately 2½–4 pounds)
2–3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3–4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon olive oil
1 cup lamb stock, beef stock, or water
Optional: Zest of ½ lemon
Instructions
1. Season the lamb
Pat the lamb shoulder dry with paper towels.
In a small bowl, combine the salt, pepper, garlic, rosemary, olive oil, and optional lemon zest. Rub the mixture evenly over all sides of the shoulder.
For the best flavor, cover and refrigerate for several hours or overnight. If you're short on time, the shoulder can be cooked immediately after seasoning.
2. Prepare for roasting
Preheat the oven to 250°F.
Place the shoulder fat-side up in a roasting pan or baking dish.
Pour approximately 1 cup of stock or water into the bottom of the pan. The liquid should surround the meat but not cover it.
Cover the pan tightly with aluminum foil or a fitted lid.
3. Slow roast
Roast until the thickest part of the shoulder reaches an internal temperature of 190–195°F.
A half shoulder will typically take 3½–5 hours, depending on its size.
The meat should be very tender when pierced with a fork but should still hold together for slicing.
4. Rest
Remove the pan from the oven and leave it covered.
Allow the shoulder to rest for 30–45 minutes before serving.
If preparing ahead, refrigerate the shoulder whole in its cooking juices. The next day, slice while cold, return the slices to the pan with the reserved juices, cover, and reheat in a 250–275°F oven until warmed through.
Serving Suggestions
Slice across the grain and serve with:
Roasted potatoes
Seasonal vegetables
Fresh herbs
Chimichurri
Mint sauce
Crusty bread to soak up the natural pan juices
Palmer Farms Tip
Don't discard the roasting juices. They're packed with rich lamb flavor and natural gelatin that keep the meat moist when reheating. Spoon a little over each serving just before bringing it to the table for the best flavor.
