Lamb Shoulder Slow Roasted in the Oven – Tender & Juicy

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This Slow Roasted Lamb Shoulder is marinated in delicious flavors, it’s a delicious, tender, and juicy dish perfect dinner of as tasty filling for bread rolls.

Juicy lamb shoulder
Juicy lamb shoulder

Lamb shoulder is full of collagen and much better suited to slow roasting than lamb leg as the connective tissue breaks down over the longer period.

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This Slow Roasted Lamb Shoulder recipe serves 10, one serving is approximately 140g/5oz of meat (once the bone is removed) and has 1g net carbs.

Slow Roasted Lamb Shoulder Ingredients

Image show a raw lamb shoulder smothered in marinade in a roasting pan
Slow Roasted Lamb Shoulder Ingredients
  • 3 tablespoons of Oil
  • 4 cloves of Garlic, crushed
  • 1 tablespoon of Mint, dried
  • 2 teaspoons of Cinnamon, ground
  • 2 teaspoon of Cumin, ground
  • 1 teaspoon of Salt
  • ½ teaspoon of Chili Powder
  • 1 Lemon, zest and juice
  • 4 pound Lamb Shoulder, bone in

How to Make Slow Roasted Lamb Shoulder

  1. In a small bowl, add all ingredients except the lamb. Mix well.
  2. Cut deep scores all over the lamb shoulder and rub the marinade paste all over.
  3. Store in the fridge to marinate for at least 4 hours, preferably overnight.
  4. Preheat the oven to 150C/300F.
  5. Place the lamb in a large roasting pan and cook for 5-5 ½ hours, covering with aluminum foil after the first hour. Cook until the meat has pulled away from the bone
  6. Remove from the oven and leave to rest for 20 minutes.
  7. Slice and serve hot with a side of Cauliflower Mash and drizzle with Gravy.
Juicy lamb shoulder

Slow Roasted Lamb Shoulder - Tender and Juicy

This Slow Roasted Lamb Shoulder is marinated in delicious mixed herbs and spices. It’s great for dinner, or special occasions for entertaining a crowd.
5 from 9 votes
Print Pin
Course: Dinner, Main Course
Cuisine: American
Prep Time: 10 mins
Cook Time: 5 hrs
Marinating: 4 hrs
Total Time: 9 hrs 10 mins
Servings: 10
Calories: 196kcal
Author: Matt

Ingredients

  • 3 tablespoons Olive Oil
  • 4 cloves Garlic crushed
  • 1 tablespoon Dried Mint
  • 2 teaspoons Cinnamon ground
  • 2 teaspoon Cumin ground
  • 1 teaspoon Salt
  • ½ teaspoon Chilli Powder
  • 1 Lemon zest and juice
  • 4 pound Lamb Shoulder bone in

Instructions

  • In a small bowl, add all ingredients except the lamb. Mix well.
  • Cut deep scores all over the lamb shoulder and rub the marinade paste all over.
  • Store in the fridge to marinate for at least 4 hours, preferably overnight.
  • Preheat the oven to 150C/300F.
  • Place the lamb in a large roasting tin and cook for 5-5 ½ hours, covering with aluminum foil after the first hour. Cook until the meat has pulled away from the bone
  • Remove from the oven and leave to rest for 20 minutes.
  • Slice and serve hot with a side of Cauliflower Mash and drizzle with Keto Gravy.
  • To make more of this Keto Slow Roasted Lamb Shoulder recipe adjust the servings above.

Nutrition

Serving: 100g | Calories: 196kcal | Carbohydrates: 2g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 315mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 3mg
Image show a cooked lamb shoulder in a roasting pan with fresh rosemary, and mint
Slow Roasted Lamb Shoulder

How To Store Roast Lamb

Store Lamb Shoulder in the fridge for up to 4 days, or frozen for up to 3 months.

We recommend removing the meat from the bones before freezing.

Want more delicious Keto Roasts, try our;

To make more of this Slow Roasted Lamb Shoulder recipe adjust the servings above.

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