How to cook your family the best lamb roast dinner. Slow roast lamb shoulder joint, glazed with a mint jelly marinade.
This recipe creates the most deliciously soft and juicy pulled lamb.
In the pictures seen we have cooked a small 1.2 kg (2.6lb) half shoulder of lamb. Full instructions are given below for larger sizes or a whole shoulder of lamb.
Check out the video for step by steps and see the recipe card for full details of how to prepare and cook a lamb shoulder roasting joint.
How many does a shoulder of lamb serve?
Generally, a half shoulder of lamb will serve a small family. Whereas a whole shoulder will serve a bigger family.
| Half or Whole Shoulder of Lamb (bone-in) weight kg and (lb) | How many does it serve? |
| 1 kg -1.5 kg (2.2 lb - 3.4 lb) | 4 people |
| 1.6 kg - 1.9 kg (3.5 lb - 4.1 lb) | 6 people |
| 2 kg - 2.5kg (4.4 lb - 5.5 lb) | 8 people |
If buying a half shoulder, you will get a choice of knuckle or blade end. Admittedly, we usually go with the blade end, as there is slightly less bone. Meaning more meat! But the knuckle side is still just as tasty!
Shoulder or Leg for Roast Lamb?
Lamb's shoulder makes a perfect slow roasting joint, due to the generous amount of fat not only on top, but also marbled throughout the joint.
Consequently, it is best to cook a shoulder joint slowly and at a low temperature to allow the fat to melt throughout the joint, leaving behind tender meat ready to be pulled.
If you wanted a slightly leaner joint of lamb, we also have an amazing recipe for a Slow Cooked Leg of Lamb. (Of course, no lamb joint is going to be low fat!!)
Lamb shoulder is slightly cheaper than a leg of lamb, but cooked the right way it is just as tasty!
How to prepare roast shoulder of lamb?
Prepare your lamb joint for roasting using basic ingredients of oil, salt and pepper and your choice of herb (we use fresh thyme).
Make sure to keep the meat raised on some onions (other vegetables can be used instead) this works in two ways. To keep the joint raised out of the stock, and also to flavour the gravy!
You can use lamb or beef stock, and adding garlic and thyme (or other herbs) will add extra flavour.
To create a delicious gravy once the lamb has finished cooking.
It is best to slow cook the lamb shoulder covered with foil, not only does it help keep the lamb moist.
But also stops the stock from evaporating. As it will be needed to create a minted lamb gravy.
The mint jelly is not added yet, it will be added as a glaze for the final 30 minutes. Due to the sugar content, it would burn if cooked for hours!
How long to slow roast lamb shoulder?
In our opinion, slow roasting at a low temperature is the best way to cook a lamb shoulder.
Cooking time, in the oven, is between 3 ½ to 5 hours (weight dependent).
Roasting at a low temperature creates succulent lamb meat which falls off the bone.
The following cooking times are for both, half shoulder lamb, and the whole shoulder of lamb joint with the bone in.
| Shoulder of Lamb (bone-in) weight kg and (lb) | Oven cooking time 170C / fan 150C Gas mark 3 (325F) | Final cooking time with mint jelly glaze added | Total cooking time |
|---|---|---|---|
| 1 kg -1.5 kg (2.2 lb - 3.4 lb) | 3 hours 0 minutes | 30 minutes | 3 ½ hours |
| 1.6 kg - 1.9 kg (3.5 lb - 4.1 lb) | 3 hour 30 minutes | 30 minutes | 4 hours |
| 2 kg - 2.5kg (4.4 lb - 5.5 lb) | 4 hour 30 minutes | 30 minutes | 5 hours |
Measurements and cooking temperatures are given in both UK, metric and US, imperial.
We will be creating another post for boneless lamb shoulder soon, but for now, if using a boneless shoulder use the above guide.
But, deduct the oven cooking time by 20 minutes for all sizes.
Do I need to baste lamb during roasting?
It is best to baste the lamb shoulder halfway through cooking. And again, just before adding the glaze.
Simply use a spoon or baster to scoop up the stock and lamb cooking juices and pour back over the lamb.
How to glaze a shoulder of lamb?
Take your lamb shoulder to the next level of tastiness, by adding a simple marinade glaze of mint jelly.
It will only need to be added on the top of the shoulder, for the final 30 minutes of cooking.
The mint jelly not only adds a delicately sweet, fresh flavour. But also a beautiful shiny glaze to the lamb joint.
Remove the lamb from the roasting tin, place it into another baking tray and cook for the final 30 minutes uncovered to allow it to crisp up.
Don't hold us to blame when the whole family fight over who eats the crispy outer layer of minted lamb fat! Remember to share.
Cover loosely with foil, trying not to touch the glaze.
Allow resting for at least 30 minutes, which gives time to create the gravy and frees up the oven to cook your roast lamb dinner side dishes.
Homemade Lamb Gravy
Time to make the minted lamb gravy. Remove the garlic and onion from the lamb roasting tin. Feel free to serve them up with the roast dinner they are delicious. Although the garlic can be overpowering for some!
Pour the leftover stock and lamb juices through a sieve. From the roasting tray into a large jug. This will remove all the leftover herbs.
How to seperate lamb fat from stock?
Place the jug into a large bowl of ice to help bring the temperature down quicker.
Once cool enough, place the jug of stock in the fridge or freezer to help firm up the layer of fat.
There are other ways of removing fat from stock, such as skimming with a spoon, using bread or a kitchen towel to soak it up.
Or by far, the easiest method is using a fat separating jug; feel free to use your preferred method.
So with the lamb fat removed, all the delicious lamb flavours are still there. It is time to create a thick, rich gravy.
To avoid lumpy gravy always mix your flour with water first to create a lump-free slurry. Slowly add it into the stock whilst constantly whisking.
We added mint jelly to create a minted lamb gravy, but you don't have to add this?
If you don't want gravy with your lamb, why not try out Red Wine Jus Sauce Recipe which goes perfectly with our lamb shoulder recipe.
Pulled lamb roast meat
No carving is required when the lamb is cooked slowly, simply shred the pulled lamb meat apart using two forks!
Check out that amazing succulent lamb meat.
Keep pulling away with your forks into as big, or little shreds of meat as desired.
When you reach a bone, simply pick it up, and the lamb meat will fall off it! This is the beauty of slow-cooked lamb.
The meat easily falls off the lamb shoulder blade bone as seen above. No waste at all!
Minimal effort and no carving skills are needed!
What to serve with slow roast shoulder of lamb
Serve your lamb with all the usual side dishes, if you want some inspiration.
Check out our Yorkshire Puddings, Roast Potatoes, Roasted Vegetables & Buttered Swede. As seen on the plate below
In this case, the instructions in the recipe below are for a half shoulder lamb.
However, instructions for a whole shoulder lamb joint are also included. Cooked in the same way, allowing extra time for larger lamb joints.
📖 Step by Step Recipe
Slow Roast Lamb Shoulder
Equipment
Ingredients
- 1.2 kg Lamb Shoulder (Bone in) We used half shoulder instructions for larger whole shoulder joint included in notes
- 3 tablespoon Olive Oil
- 1 litre Lamb stock Can use beef or vegetable stock instead.
- 4 sprigs thyme Or your prefered herb
- 2 Onions chopped into thick round discs
- 1 Garlic bulb Spread into cloves
- 3 tbsp Mint Jelly
Gravy
- Leftover stock, from roasting tin fat removed
- 3 tablespoon Flour mixed with water to create a lump free slurry before adding
- 1 teaspoon Mint Jelly
Instructions
- Preheat oven to 150°C fan / 170°C / Gas mark 3 / 325°F Place onion disc's in the middle of a roasting tin with garlic and thyme scattered around.
- Pour oil over both sides of the lamb shoulder and rub in with your hands
- Place on onions fat side up, season the lamb with more thyme, salt and pepper
- Add the stock around the lamb (do not pour over the lamb)
- Cover the whole tray with foil cook at 150°C fan / 170°C / Gas mark 3 / 325°F for 3 hours (remember this cooking time is for a 1kg - 1.5 kg, half lamb shoulder, see notes section for roasting time, if using a larger, whole shoulder)
- Remove tray halfway through cooking. Shut oven door, lift foil and use a spoon or baster to pour the stock over the lamb. Recover with foil and cook for the remaining time.
- Spoon on the mint jelly and rub all over the top.Remove from roasting tin and place in another tray to continue cooking for 30 minutes leaving uncovered at the same temperature.
- Remove onions and garlic (you can keep for serving with roast if desired).Use a sieve to pour stock and juices through from the tin into a jug.Place the jug in a bowl of ice to help cool it down quicker. Once cooled enough place in the freezer to encourage the fat to harden.
- Once finished remove lamb and loosely cover with foil. Allowing it to rest whilst cooking roast dinner side dishes
Minted Lamb Gravy
- Remove jug from the freezer and use a spoon to remove the hard layer of fat off the top.
- Reheat the stock in a pan.
- Mix flour with double amount of water to create a lump free flour slurry.
- Add flour slurry slowly into stock whilst whisking to prevent lumps forming. You don't have to add it all, mix together until at the desired gravy thickness.
- Add 1 teaspoon of mint jelly (optional)
- Pour into serving jug and cover to keep warm
How to serve pulled lamb
- Once rested, use two forks to pull the tender lamb apart.
- The meat will literally fall off the bone, there is no need to carve it.
- Serve with all the lamb gravy and all the usual roast dinner side dishes, check out the blog post for ideas.
Video
Notes
Oven Cooking time for half or whole shoulder of lamb
| Shoulder of Lamb (bone-in) weight kg and (lb) | Oven cooking time 170C / fan 150C Gas mark 3 (325F) | Final cooking time with mint jelly glaze added | Total cooking time |
|---|---|---|---|
| 1 kg -1.5 kg (2.2 lb - 3.4 lb) | 3 hours 0 minutes | 30 minutes | 3 ½ hours |
| 1.6 kg - 1.9 kg (3.5 lb - 4.1 lb) | 3 hour 30 minutes | 30 minutes | 4 hours |
| 2 kg - 2.5kg (4.4 lb - 5.5 lb) | 4 hour 30 minutes | 30 minutes | 5 hours |
Nutrition
Please spare some time to let us know how you got on making this slow roast lamb shoulder and what you like to serve your's with?
Ann Marsden
I cooked 1.5kg shoulder on pomme Boulanger. Put garlic slivers and rosemary in slits in lamb. 1.2 litre chicken stock over potatoes. Garlic and thyme over potatoes. Cooked as per your instructions. When I took lamb out to rest turned oven up to brown potatoes. Served with Yorkshire pudding, peas and roasted parsnip. BOOOOTIFUL. TKU.
Luke and Kay
Hi Ann, thank you for your glowing 5-star review of our Slow Roast Lamb Shoulder recipe! We are delighted to hear that you had such an excellent result and a very tasty outcome for the meal. 🙂
Teresa Pearson
Just feasted on the delicious lamb. Put carrots and potatoes in the tray with the lam. And while resting turned oven up and after removing them from the juices I drizzled with olive oil and omg to die for
Luke and Kay
Hello Teresa,
Thank you so much for your kind words and positive review of the slow-roast lamb shoulder. We are pleased to hear that you enjoyed it with all the extra ingredients accompanying the meal. It's always delightful to hear creative methods for preparing our recipes 🙂
Cara
I cooked a 1kg joint so didn’t have to change anything, making it a bit easier. But! It’s SUCH an easy recipe and I think it makes the best lamb I’ve ever had. Soft, succulent and tasty! I ate too much because it tasted so good.. the gravy is also amazing. I didn’t freeze it, I just sucked out the fat on top with a turkey baster once it had settled and cooled a bit. Make it, there’s no better recipe!
Luke and Kay
Thank you for your glowing review, Cara! We are so glad that you enjoyed our Slow Roast Lamb Shoulder recipe and found it to be the best lamb you have ever tasted. It's great to hear that the gravy was a hit too! 🙂
Diana Gallivan
Hi ... I just wanted some advice please ..how would you cook a 1.5 lb lamb shoulder roast without the bone?? I was going to cook 2 at the same time as they didn't have any larger or bone in ones. Having some friends over and wanted to make a very British meal! Thank you
Leyla O
You seriously CANNOT get this recipe wrong!
This is the second time I’ve made this roast lamb shoulder and it is to DIE FOR. Not a single piece left & my family was fighting over it. Totally falls off the bone, we didn’t even need a knife - melted like butter with a tap of a spoon.
Key thing is keeping the tin foil very tight and keeping the temp very low. I actually poured the juice over 4-5 times during the 5 hour cooking period and found this kept the lamb from drying out on the top.
Kay
Leyla, I'm so glad you enjoyed our slow-roast lamb shoulder recipe! This is definitely one of my favourites too. I love how the succulent lamb falls off the bone; we also have a slow cooker leg of lamb, which we have just posted out with exactly the same results but less effort 🙂
Slow Cooker Leg of Lamb Enjoy 😉
Shane
I'm wondering if it's best to sear the lamb before putting in the oven? Thanks!
Katie
I"m also wondering this!
Kay
Hi Katie
Thanks for the question; we didn't sear our lamb for this recipe, we only really do that when we cook our lamb in a slow cooker, but if you would like to sear your lamb, you can do it.
Please let us know how it comes out.
Thanks, Kay
David
I'm about to try this but wanted clarification regarding step 7, which instructs you to "Spoon on the mint jelly and rub all over the top.
Remove from roasting tin and place in another tray to continue cooking for 30 minutes leaving uncovered at the same temperature."
I presume this means you are to remove the lamb post mint jelly rub and place ONLY the lamb onto a new tray and cook it for another 30 mins at the same temperature, uncovered. I understand this means leaving the onion trivets and stock in the original tray. Presumably, you can start the gravy while the lamb is cooking for the last 30 mins? Is this correct? If so does the lamb need to be elevated on the new tray or merely rest directly on the bottom of the tray?
Please advise.
Regards
David
Kay
Hi David, yes, that is correct.
The lamb is removed from the roasting tin and placed directly on the bottom of another tin. The final 30 minutes are for the lamb to brown off with the mint glaze uncovered.
I use the time for the lamb roasting juices to cool enough allowing the fat to separate (as lamb is very fatty, it is best to skim the fat off the top before making the gravy).
I usually start making the gravy after the lamb has cooked and is resting.
Which is when I also cook my roast potatoes followed by Yorkshire puddings!
By this time, the lamb shoulder has had plenty of time for the juices to redistribute, and the meat falls off the bone beautifully.
Hope that helps,
Kay
John T.
Hi Kay and Luke, I hav a slow cooker and haven't used it yet. I would like to try it out, if I did do you think it would be ok if I set it on low for 3 - 4 hrs it would be the same as in the oven.
Kay
Hi John, Thank you for your message, it is going to need longer than 4 hours to cook a shoulder of lamb in a slow cooker. For fall off the bone lamb (like seen in this post) I would recommend 6-7 hours in a slow cooker.
More important slow cooker tips:
Make sure to place vegetables under the lamb joint.
Use enough stock to cover the lamb.
DO NOT take the lid off during cooking.
For best results I would recommend finishing in the oven with the glaze for the final 30 minutes.
Hope this helps you? Let us know how it goes!
Kay
Betty
This turned out perfect. So tender and the instructions were wonderful.
Kay
Thank you so much, Betty 🙂
So pleased you liked our slow roast lamb shoulder recipe, and the instructions were helpful 😉
Jean
Just cooked shoulder of lamb following your recipe and it was perfect, I don't usually buy shoulder as it is fatty but cooking this way the fat just melted away and I strained the fat from the liquid and thickened the juices giving us a very tasty gravy, I also added redcurrant jelly to the mint for extra flavour, will definitely be cooking shoulder this way in future.
Kay
Thank you Jean for this fantastic review 🙂
So pleased you thought our lamb shoulder recipe was perfect and you will be cooking it again in the future 😉
Georgina Paterson
Absolutely decimated my lamb. Way too hot for too long. Never using this site again.
Kay
Hi Georgina,
We have had this shoulder of lamb recipe on our site for a year now, in which time it has gained 71 five stars? This is the first negative comment we have had?
Can you give more details, such as what size lamb shoulder, what temperature and what oven you used, how long you cooked the lamb for?
You said way too hot; however, 150°C fan / 170°C / Gas mark 3 / 325°F is only a moderate oven heat?
I wonder if you meant the lamb fell off the bone by decimated? The lamb is meant to fall off the bone, and you will not be able to cut it into neat slices.
Look forward to hearing back from you to try and work out what has gone wrong?
Fiona
Made this and it’s the best lamb I’ve tasted! Can I use this recipe for a boneless leg of lamb? I would alter the time to the weight but would it cook the same as a shoulder? Thank you!
Luke
Hi Fiona, so glad to hear you love our lamb shoulder recipe! We do have a slow roast leg of lamb recipe too but that is boned. I always reccomend bone in lamb as it helps cook the meat, keeping it soft and juicy. If you do try this with boneless meat let us know how it goes! If not we will hopefully get round to trying for ourself soon!!
Have a fantastic Christmas day 🎄
Louise
Great recipe, so easy to follow, best one I’ve found so far…thank you very much
Luke
Thank you, Louise
So pleased to hear you like our slow roast lamb shoulder 🙂
We love this recipe, it just makes the best Sunday roast!!
Andy
I’m lazy- so I skipped the gravy and veggies. I needed basic info like prep and cooking time for the meat. I put it on a bed of onion. I used melted butter instead of olive oil because I think it’s healthier (no lineloic acid and better flavour). It finishing off now. Looks and smells delicious!!!
Luke
Thank you Andy for the comment 🙂
I'm glad the prep and cooking times helped you cooking your lamb shoulder, you can't beat the great smell of cooking lamb, it's so good!!
Enjoy 😉
John Marshall
Lamb looks great but very very confusing recipe. How do you expect to roast the potatoes in stock as shown in photos. They also cannot have been roasted in the time you say to crisp the lamb. It is an entirely ambiguous recipe or an untested recipe or fake photos. Dont suppose I will get a reply. You always respond to good comments. Thank you.
Kay
Hi John,
Sorry to hear you are confused by our recipe and think it is 'Fake'?
I can assure you every recipe on our website is tried and tested a few times before we publish the final version and the photos are all our own.
This lamb shoulder recipe is cooked on top of onions, not potatoes, as it clearly shows on the pictures, video and recipe card.
We try to respond to all comments we get and would love to hear back from you once you have actually read and tried the recipe.
PS. If you wanted a good recipe for roast potatoes you can find them here Flawless Roast Potatoes and they can be cooked whilst the lamb is resting.
John Marshall
Thanks for reply Kay. I can see the lamb is cooked on onions (2 in fact)
I was referring to the plated up photo in which I now assume the roast potatoes were
cooked separately. I did use this recipe for my lamb and it is very good. Thank You.
I will try your roast pots although I do very good ones myself. I'm a Yorkshireman. Yorkie puds roast spuds thats us. .
Kay
Thanks, John, for the comment and rating it's really much appreciated 🙂
Glad you liked the lamb shoulder recipe and let us know if you make the roast potatoes?
Enjoy!!
Natalie
What a lovely lamb roast. Looks absolutely delicious. I haven't make lamb for a very long time. Thank you for the recipe and reminder. I will put this on my menu for next week.
Ksenia prints
This is such a DETAILED post with so many great, informative photos! Thank you for breaking down this process. Pinning this for later!
Kay
Thank you so much for the comment 🙂
Glad you found the blog informative and hope you enjoy this recipe as much as we did!!
Sam Howard
Made this today for Easter Sunday! It was absolutely delicious and really easy to follow! Thank you!
Kay
Hi Sam, Thanks for the great feedback on the lamb shoulder recipe 🙂
So glad it came out well for you and you had a good Sunday roast!!
Addison
So tender and flavorful! I loved the step by step!
Kay
Thank you Addison for your comment 🙂
Glad you like the step by step guide for cooking lamb shoulder, enjoy!!
Maddie
Lamb always feels so intimidating to me. This is so well thought out and documented that I'm really looking forward to trying it! Thank you for sharing.
Kay
Hi Maddie
Thanks for the comment, glad you liked the recipe 🙂
Enjoy!
Sabine
Oh wow, what a great recipe. Thanks to your well guided instructions, one cannot go wrong making this slow roasted lamb shoulder. It really looks mouthwatering.
Kay
Hi Sabine
Thanks for the comment 🙂
Glad you liked the recipe and the instructions to cook the lamb shoulder was helpful!!
Audrey
This was so good!!
Leslie
This is such a great recipe! I really appreciate both charts you added to this post. Both were super helpful!
Luke
Always a pleasure, I am glad to hear our serving chart and cooking time chart helps you with cooking your lamb shoulder.
Ramona
Oh my! This looks spectacular I am drooling here really badly. Need to make this asap.
Andréa Janssen
This looks so delicious. And your photo's look stunning. I'm certainly going to try this recipe for next Sunday's dinner.
Luke
Hi Andrea
Thank you for your comment and rating, hope you enjoy your Sunday roast and let us know your thoughts on the lamb shoulder 🙂
Lindsay
This looks so good! Can't wait to try.
Luke
Hi Lindsay
Thanks for your comment, hope you enjoy the recipe 🙂
Lets us know what you think?
Addison
So tender and flavorful!
Choclette
Gosh you've got my taste buds going now. Slow roasting really is the way to go. That lamb looks so gorgeous and tender. As for the roast potatoes I glimpsed in one of the photos, I could eat a whole bowl of those right now.
Linda
I've never tried roasting a lamb; however, you make it sounds so easy. I love the step-by-step tutorial and can't wait to give this recipe a try!
Luke
Hi Linda
Thanks for the comment
Hope you enjoy the lamb roast recipe:)
Sharon
Omgsh this was the ultimate comfort food dinner. I felt like I was back at my mom's table as a kid. Perfect for Sunday supper and worth the effort. 🙂 Thanks!
Luke
Hi Sharon
Thank you for comment, glad you liked our recipe and brought back memories, you can't beat a good lamb Sunday roast dinner 🙂