Slow Roasted Lamb Shoulder


Cold, creamy, nutritious and delicious. Perfect smoothie to drink every morning for breakfast this summer.

Slow Roasted lamb Shoulder

This Slow Roasted Lamb Shoulder will be the best lamb roast you will ever have.
Servings 6
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins


  • 2 Baking Tray
  • Pot
  • Whisk



  • 2 kg Lamb shoulder (bone in)
  • 6 Cloves garlic (sliced)
  • cup Olive oil
  • 2 tsp Dried oregano
  • ½ cup Olive oil
  • Salt and pepper
  • ½ cup Liquid stock (can use chicken or vegetable stock)

Lemon potatoes

  • 500 g Potatos (white potatoes skin on)
  • 1 Lemon (juiced)
  • 2 tsp Dried oregano
  • ½ cup Chicken stock
  • ¼ cup Olive oil
  • Salt
  • Pepper

Lemon oregano sauce

  • 1 Lemon (juiced)
  • 3 tbsp Cornflour (dissolved)
  • 2 cup Cooking juices ( cooking juices from the pan)
  • Salt
  • Pepper


  • Preheat the oven to 160°. With a knife pierced the lamb to make incisions and put the garlic into the slits. Put the lamb into a baking tray, drizzle with olive oil, sprinkle over the oregano salt and pepper. Add the stock to the baking dish and cover tightly with foil.
  • Cook the lamb for 5 hours at 160°. Remove the foil and the liquid set aside and place back into the oven at 220° until golden.

Lemon potatoes

  • Slice the potatoes, add them to a baking dish. Add the lemon, seasoning and stock. Cook at 200° for about 40 minutes until potatoes are golden.

Lemon oregano sauce

  • Placed the stock lemon and seasoning into a pot bring to the boil, dissolve your cornflour in a separate bowl, add to the pot bring to the boil an allowed to thicken. Strain the sauce for a lump free finish.
Course: Main Course
Cuisine: Greek, Modern Australian
Keyword: greek, lamb, roast, slow cooked

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