Slow-Roasted Lamb Shoulder
Recipe type: Roasted Meat
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
Nutmeg does not consider lamb one of her favourite meats but this dish is simply irresistible. The lamb is slow roasted to the point it falls off the bone - simply delicious.
  • 3 Pounds (1.4 Kg) Lamb Shoulder, a bit more if the bone is included
  • 2 Tablespoons Herbes de Provence spices (dried Rosemary, Oregeno, Thyme)
  • Sea Salt and Pepper, to taste
  • 2 Tablespoons Olive Oil
  1. Preheat the oven to 350F (180C)
  2. Trim any excess fat from the lamb
  3. Cover the lamb in the dried herbs, salt and pepper
  4. Pour the olive oil in your baking dish to coat the bottom
  5. Place the lamb in the baking dish and into the oven
  6. Allow the lamb to roast over the next 6-7 hours, basting occasionally with the juices that form
  7. If the meat is cooking too quickly or the outside is burning lower the heat slightly and cover with foil
  8. The meat will be tender enough to pull apart with a fork.
  9. Serve with a hearty side dish and a salad
Recipe by Ginger and Nutmeg at