Fall-Off-The-Bone Slow-Cooked Lamb Shoulder Recipe
Looking for the best slow-cooked lamb shoulder recipe that’s juicy, tender, and full of aromatic spices? This oven-roasted lamb shoulder is seasoned to perfection with Middle Eastern-inspired flavors like cumin, coriander, cinnamon, and garlic. Whether you’re hosting a dinner party or preparing a cozy weekend meal, this slow-roast lamb will impress everyone at the table!
Ingredients:
1 whole bone-in lamb shoulder (1.5–2.5 kg)
4 garlic cloves, minced
1 tbsp salt
1 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 tbsp olive oil or ghee
1 onion, sliced
1 cup water or lamb stock
Optional: bay leaves, whole cardamom pods for extra aroma
Instructions:
1. Pat the lamb dry with paper towels. In a small bowl, mix garlic, olive oil (or ghee), and all the spices. Rub the mixture all over the lamb shoulder for deep flavor.
2. Sear the lamb in a hot pan on all sides until golden brown to lock in the juices.
3. Place sliced onions at the bottom of a deep oven-safe pot or roasting pan. Set the lamb shoulder on top. Pour in water or lamb broth. Add bay leaves or cardamom pods if using.
4. Cover tightly with foil or a lid. Cook in a preheated oven at 275°F (135°C) for 4 to 6 hours, or until the meat is fall-apart tender and comes off the bone with ease.
5. For a crispy top, broil for 5 minutes before serving.
6. Spoon over the rich lamb juices before serving.
What to Serve with Slow-Cooked Lamb Shoulder:
Warm flatbreads or pita
Herbed rice pilaf or couscous
Roasted root vegetables
Creamy hummus or garlic yogurt sauce
Garnish with fresh mint, parsley, or a squeeze of lemon juice
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