Garlicky slow cooked lamb shoulder
Oct 08, 2023, Updated Mar 21, 2025
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If you're looking for a show-stopping, melt-in-your-mouth lamb recipe, this Garlicky Slow-Cooked Lamb Shoulder is the perfect choice. Packed with rich, savory flavors and infused with 40 cloves of buttery garlic confit, this recipe is simple yet incredibly impressive. With Easter and cozy Sunday roasts in mind, this slow-cooked lamb shoulder is guaranteed to be the centerpiece of your dining table.
Have leftover lamb from this recipe? Turn it into a delicious lamb souvlaki.
Introduction
Lamb is an incredible and forgiving meat to cook, especially when you take the low and slow approach, like I do in my beef short rib ragu. Its natural fattiness melts into the meat, creating deep, rich flavors that only get better with time.
This Garlicky Slow-Cooked Lamb Shoulder is a true labour of love, not because of any complicated techniques (it’s actually quite simple), but because of the patience required. It takes just over four hours to reach melt-in-your-mouth perfection, but trust me, it’s worth every minute. As it slowly roasts, it fills your home with the most irresistible aroma, making it the ultimate Sunday comfort meal.
Why You'll Love tHIS reCIPE
- Incredibly Tender: Slow-cooked for hours, this lamb shoulder falls apart effortlessly.
- Rich in Flavor: Garlic, rosemary, and olive oil create a deeply aromatic and flavorful dish.
- Easy & Foolproof: A set-it-and-forget-it recipe that requires minimal prep.
- Perfect for Entertaining: Ideal for Easter, Christmas, or Sunday roasts.
- Versatile Serving Options: Serve it with roasted vegetables, mashed potatoes, a fresh salad or turn it into a delicious lamb wrap.
Ingredients
To make this garlicky slow-cooked lamb shoulder, you only need a handful of ingredients.
- Lamb Shoulder: I always love to cook a lamb shoulder with the bone in. It ensures tender and juicy meat and allows you to slow roast the meat for longer.
- Garlic: Before anyone thinks I’ve made a typo, let me assure you—this recipe is packed with garlic. And when I say a lot, I mean a lot—a whopping 40 cloves, to be exact. But trust me, every single one is worth it. The slow cooking transforms the garlic into sweet, buttery perfection, infusing the lamb with incredible depth and richness
- Anchovies: Lamb and anchovies might seem unexpected, but they’re a culinary dream team. Anchovies add umami-rich depth, enhancing lamb’s natural flavor without any fishiness. As they melt into the meat, they create a savory, well-balanced richness that takes your dish to the next level.
See recipe card for full information on ingredients and quantities.
Recipe variations
- Spicy Twist: Add chili flakes or a spoonful of harissa to the seasoning for extra heat.
- Middle Eastern Style: Use cumin, coriander, and a yogurt-based marinade for a rich, aromatic flavor.
- Alcohol Free: Swap out the alcohol for chicken or beef broth.
How to Make Garlicky Lamb Shoulder
This recipe is incredibly easy—simply season the lamb, pop it in the oven, and let low and slow cooking do all the work, returning hours later to fall-apart, tender perfection.
FAQ'S For Garlicky Lamb Shoulder
Yes, slow roasting lamb shoulder is one of the best ways to cook it. Low heat (150-160°C / 300-320°F) for several hours makes it fall-apart tender, with rich flavors and a crispy crust. Cover for moisture, uncover at the end for a golden finish—simple and delicious!
To make lamb shoulder fall off the bone, cook it low and slow at 150-160°C (300-320°F) for several hours. Covering it with foil or a lid for most of the cook time locks in moisture, allowing the fat and connective tissue to break down, making the meat incredibly tender.
Yes, you can use a boneless lamb shoulder, and it will still be tender and flavorful when cooked low and slow. However, bone-in lamb shoulder adds extra depth of flavor and helps retain moisture. If using boneless, consider tying it with kitchen twine to maintain its shape and adjust the cooking time slightly, as boneless cuts may cook a bit faster. The key is still slow roasting at 150-160°C (300-320°F) and keeping it covered for most of the cook time to ensure juicy, fall-apart meat.
Absolutely! The garlic will be so soft it can easily be mashed into a paste with a fork.
How to Serve
This dish is incredibly versatile and can be served in a variety of ways. For a classic roast dinner, pair it with crispy roast potatoes, roasted maple butter carrots, and a fresh green salad. If you prefer something more casual, shred the lamb and serve it in warm pita bread with a drizzle of tzatziki and fresh herbs. It also works wonderfully in a Mediterranean-style platter with hummus, grilled vegetables, and a side of flatbread. If you’re in the mood for a hearty meal, serve it over a bed of fluffy rice, drizzling the pan juices over the top for extra flavor.
How to Store
Leftover lamb can be stored in an airtight container in the refrigerator for up to four days. If you want to keep it for longer, shredded lamb can be frozen in portions for up to three months. To reheat, warm it in the oven at 150°C (300°F) with a splash of stock or water to keep it moist. If you’re in a hurry, a microwave on low heat will also work, but be sure to cover it to retain its juiciness.
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Garlicky slow cooked lamb shoulder
Ingredients
- 5.5 lbs bone in lamb shoulder, room temperature
- 40 garlic cloves
- 4 sprigs rosemary
- 4 sprigs thyme
- 2 cups olive oil
- 4 anchovy fillets
- 1 tablespoon baby capers
- 1 lemon, zest and juice
- 1 cup white wine
- salt and pepper
- 1 tablespoon honey
Instructions
- Preheat: Preheat the oven to 200°C / 410°F
- Make the marinade: In a small pot on a low heat, combine the 20 garlic cloves, 2 sprigs rosemary, 2 sprigs thyme and the olive oil. Bring to a slow simmer and simmer for 30 – 45 minutes or until the garlic is soft and slightly golden. Remove half of the olive oil and reserve for another use. In the same pot on the same heat, add the anchovies, baby capers and lemon zest. Cook for 5 minutes or until the anchovies have melted into the oil. Drain the oil and set to the side. Place the garlic mixture into a mortar and pestle. Pound into a paste.
- Prep lamb: Using a sharp knife, score the fat of the meat into a criss cross pattern. Try to not cut through to the meat. Rub the garlic and herb mixture all over, pushing it into the slits. Scatter the rest of the herbs and garlic into the bottom of a dutch oven or roasting tin that will hold the lamb as snugly as possible. Place the lamb on top of the herbs and garlic. Pour over the reserved olive oli, lemon juice and white wine. Season with a very generous amount of salt and pepper.
- Bake lamb: Cover very well with alfoil or a lid and place into the oven. Immediately turn the heat to 140°C or 300°F and cook for 4 hours or until the lamb is extremely soft and tender and falling off the bone.
- Hone: Drizzle honey over the lamb the last 15 minutes before it has finished cooking. Leave the lid off for the final 15 minutes in the oven.
- Serve: Once the lamb is cooked leave it to rest for 15 minutes before breaking it a part. Serve with some fresh bread and all of the juices from the pan.
Video
Notes
- Lamb shoulder: A bone in lamb shoulder will give you the best results for this recipe. A boneless lamb shoulder it will still be tender and flavorful when cooked low and slow. However, bone-in lamb shoulder adds extra depth of flavor and helps retain moisture. If using boneless, consider tying it with kitchen twine to maintain its shape and adjust the cooking time slightly, as boneless cuts may cook a bit faster. The key is still slow roasting at 150-160°C (300-320°F) and keeping it covered for most of the cook time to ensure juicy, fall-apart meat.
- Marinade: If you don't have a mortar and pestle, simply mash everything together with a fork.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
What a beautiful recipe. We used the leftover lamb meat to make sandwiches the next day. Thank you!
I’m going to try this recipe with pork shoulder. I bet it would be amazing for a roast chicken and filet mignon also!
Could you do this in the slow cooker?
Absolutely!
Hi. Can I use this recipe with a leg of lamb versus the shoulder? I need to transport the cooked meat 1 hour 45 minutes away. What is the best way to do that?
You absolutely could! It would change the cook time so just ask your butcher what they recommend.