12-Hour Lamb Shoulder

Seriously impressive, this 12-Hour Lamb Shoulder recipe will give you the most rich, succulent and just-plain-delicious lamb of your life.

I know it sounds like a lot of work, but this super slow-cooked lamb shoulder is mostly hands-off cooking because we are letting the oven do all the work - and it is so worth it for the end result of fall-apart tender lamb!

My usual go-to of a slow-roast lamb shoulder is by far my favourite way to make a roast dinner (with a 3-hr cooking time) but if you think that kind of roast lamb is awesome (which it is and I do!) then this 12-hour lamb shoulder is Next. Level.

For me, this is the Rolls Royce version of the humble lamb roast.

Cooking the lamb at a low temperature for a longer period of time means there is less moisture loss from the meat so the result is luxuriously soft lamb that is full of flavour with a rich lamb jus (a fancy name for sauce/gravy) that is perfect for entertaining.

Why you will love this 12-hour lamb shoulder

• get smart with a cheaper cut for a spectacular result
• can be easily made ahead and reheats like a dream

What you need to make this recipe

*Please see the recipe card below for exact quantities and detailed instructions

• lamb shoulder (bone-in)
• olive oil
• garlic
• dried oregano
• fresh rosemary
• ground cumin
• salt
• a large onion
• beef stock
• water
• corn flour (cornstarch)

*Please see the recipe card below for exact quantities and detailed instructions

How to make 12-hour lamb shoulder

1. Thickly slice the brown onion and place rounds on the base of your roasting pan.
2. In a small bowl combine olive oil, rosemary, oregano, garlic and salt.

3. Place the lamb (fat side up) on top and then rub the oil and herb mixture all over the lamb (including underneath).
4. Pour stock and water into the pan around the lamb and bake uncovered to initially brown the lamb.

5. Once the lamb is browned, remove it from the oven and cover it tightly with baking paper then 2 layers of foil and return for the final (longer) cook.

Top tips for the best result

• The roughly sliced onion serves two purposes, it makes a trivet for the lamb to sit on allowing it to cook evenly and it also adds flavour to the jus.
• You don't need to peel the onion as we are straining the finished stock to make the jus. I just cut off the top and bottom ends.
• The layer of baking/parchment paper is to stop the lamb from sticking to the foil.
• Pro tip: The safe (and easy) way to tightly cover your hot roasting pan with baking paper and foil is to use a couple of tea towels. Once you have your layers of paper and foil resting on top of your hot pan, simply lay your tea towel/s over the top and crimp the edges without burning your hands (as you can see in the image above). Works much better than having oven mitts on your hands!

Cooking and reheating times

• If you are cooking the lamb and then reheating it to eat at a different time, remove it from the braising liquid before letting it cool to room temperature and then placing it in the refrigerator (well covered with plastic wrap or in an airtight container).
• To reheat, take the lamb out of the fridge 2 to 3 hours prior to allow it to come back closer to room temperature, then reheat (covered) in the oven for 1 hour at 150c.

Storage

Any leftovers will keep covered in the refrigerator for up to 4 days.

Suitable to freeze.

Suggested sides

Mint Yogurt Sauce - the perfect accompaniment to this rich and succulent 12-hour slow-roasted lamb shoulder.

Cumin Rice - add a little interest to your usual plain white rice by adding cumin seeds.

Creamy Potato Bake - creamy and cheesy with garlic, black pepper and fresh thyme this easy potato bake will be a family favourite.

Lemon Beans - fresh green beans with a simple lemon and olive oil dressing.

Carrot Couscous Salad - with oranges, carrots and plenty of fresh herbs, this is a refreshing salad with pops of sweetness from fresh dates.

📖 Recipe