Slow Cooked Roast Lamb Shoulder

Weight Loss & Nutrition
By Nadine

About Nadine

I love working with the team that we have at Ignite. There is a strong work ethic, but we know how to have fun together too. Working and training with people who are passionate about the same things as me is priceless. I’ve been lucky enough to have competed in the CrossFit Games at ‘The Ranch’ in 2009.
Rather than a recipe, I’d call this ‘guidelines for cooking roast lamb shoulder’.
Darren is quite used to things never being exactly the same twice and me saying, ‘I can’t remember how I did it the last time.’
But I love that you can be flexible with this one and always get a great outcome.
Another good thing about slow cooking a lamb shoulder is that you can cook it from frozen so, as long as you get it in the oven early, you’ll have it ready by dinner time.


1 lamb shoulder (bone in)
Stock or bone broth, wine or water or a mixture of both.
2 brown onions
Several cloves of garlic
Several anchovies (optional)
Herbs such as rosemary or thyme, or both)


1. Preheat oven to 160 degrees.
2. Slice onions and place in the bottom of a casserole dish or baking tray. Place lamb shoulder on top.
3. With a sharp knife, make incisions over the shoulder. Poke pieces of garlic and anchovies into holes.
4. Pour enough liquid into the dish or baking tray to cover the bottom and a little of the shoulder (you can add more later if needed).
5. Put your herbs on top of the meat. I usually just leave them on the stalks and lay them across the top. Season with salt and pepper. Cover with a lid or foil and place in the oven for 6+ hours. Check part way through and add more liquid if needed.

Another alternative is to drizzle honey and balsamic vinegar over the top of the lamb instead of using herbs.

It really is a flexible recipe and you can just use what you have on hand.