Slow Roasted Lamb

Roasted Lamb



Slow Roasted Lamb

Roasted Lamb

A lamb leg is classic. A 3-hour shoulder is excellent. But for the most succulent roast lamb of your life, slow-roast it for 12 hours in the oven overnight. Cooked at a very low temperature with plenty of braising liquid, you can set-and-forget without a worry. This entirely hands-off, easy cooking method yields superior results with the bonus that it reheats 100% perfectly and you can cook up to 4 shoulders at once.
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Total Time 13 hours
Course Main Dish
Cuisine Australian, Easter, Lamb
Servings 5 Servings



  • 1.6 2.2kg / 3.2 – 4.4lb lamb shoulder bone-in (Note 1)
  • 2 cups water
  • 1 brown onion unpeeled, cut into 6 wedges (Note 3)


  • 2 1/2 tsp fresh rosemary chopped (finely)
  • 1 tbsp dried oregano
  • 2 garlic cloves big! , finely chopped
  • 1 tsp salt kosher or cooking salt (or 3/4 tsp table salt)
  • 1/2 tsp black pepper
  • 1/4 cup extra virgin olive oil


  • 1 tsp cornflour / cornstarch
  • 1/4 cup water
  • 1/4 tsp salt



  • Preheat oven to 230°C / 450°F (210°C fan).
  • Marinade/rub: Mix the Marinade ingredients in a small bowl. Rub all over the lamb surface, getting it right into all the cracks and crevices!
  • Marinate 2 – 24 hrs: If time permits, marinate for 2 hours on the counter in a roasting pan, or up to 24 hours in the fridge. I skip this step more often than not, however. (Note 4)
  • Prepare roasting pan: Scatter onion in the base of the roasting pan. Place lamb shoulder on top . Pour water into pan.
  • Roast uncovered for 45 minutes.
  • Slow-roast 12 hours: Turn oven down to 100°C/210°F (both fan and standard, Note 5). Cover lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I always do overnight!).
  • Check meat – Test side of lamb with two forks. The meat should be fall-apart tender. If not, cover and return to oven.
  • Remove lamb: There will (should!) be a lot of liquid pooled under the lamb in the roasting pan. Remove lamb to a large dish. Cover loosely with foil to keep warm. It will stay warm for 2 to 3 hours. See Note for reheating / making ahead.


  • Reduce liquid: Strain all the liquid in the roasting pan into a saucepan (Note 2). Bring to a boil then simmer rapidly on medium-high until it reduces down to 1 cup (250ml).
  • Thicken: Mix cornflour with water. Pour into jus in a thin stream while stirring continuously. Continue to cook for a minute or two over medium heat, stirring every now and then, until it thickens to a syrup consistency. Add salt and pepper to taste.


  • Serve Slow Roasted Lamb with Jus. Use tongs for tearing meat off – no knife for carving needed! Pictured in post with Greek Lemon Roasted Potatoes, a perfect match for this Greek-ish flavoured lamb. Roasted Vegetables would also be ideal.


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