This Slow Oven Roasted Lamb Shoulder is marinated in delicious mixed herbs and spices. It’s great for dinner, or special occasions for entertaining a crowd.
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.