Prep:  15 mins
Cook:  4 hrs
Serves:  6
Average: 4 (4 votes)
Slow cooked to perfection, this delicious garlic marinade teams beautifully with lamb shoulder. You can also use the marinade on a roast chicken.
Credit: Whisk Media Group

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Play Video: Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
Lemon, Garlic & Rosemary marinade
Slow-roasted lamb shoulder
Lemon, Garlic & Rosemary marinade
  1. We used the Breville Boss To Go blender to make this marinade.
  2. Combine all marinade ingredients into the Breville Boss to Go Blender. Pulse for 5 - 10 seconds until smooth (makes 1 cup)
Tips & Hints:
  • To freeze the marinade: Pour into a small snap lock bag. Seal. Gently flatten bag and label. Freeze (flat) on a freezer shelf. Use within 1 month.
Slow-roasted lamb shoulder
  1. Season lamb. Place lamb into a large snap - lock bag. Add marinade. Seal bag
  2. Massage lamb to coat evenly with marinade. Marinate in the fridge for 4 hours, or overnight if the time permits
  3. Preheat oven to 220°C/200°C fan forced. Place lamb and marinade into a baking dish. Pour 1 cup water into dish. Cover with a sheet baking paper and then cover pan with foil. Bake for 2 hours
  4. Uncover lamb. Add an additional 1 cup water to pan. Reduce heat to 160°C/140°C fan forced
  5. Bake uncovered for a further 2 hours or until lamb is very tender and falls off the bone. Remove from oven
  6. Shred and slice lamb. Serve with roasted vegetables and green beans
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Feedback and Reviews

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Absolutely disgusting and ruined Easter Sunday lunch
1 month 5 days ago
When it first went in the oven after marinading it smelt pretty good but having followed the instructions on how to add the water etc it started to smell vile. By the time it came out of the oven the smell was disgusting and overpowering and we ended up throwing it in the bin without trying it. It smelled like sick. The meat was totally fresh and all the ingredients used were fresh. Such a waste of time and money.
Aksana B
1 year 10 months ago
Great recipe. Classic flavors. I cook lamb chops in the similar marinade but without mustard. To be honest the marinade tastes better with mustard. Long story short. I sticked to the recipe though the lamb shoulder I had was 1.7kg. I was worried about cooking time etc. But everything worked quite well. Very tender and falling-of-the-bone type of meat. Two tips: get a good quality lamb shoulder and let it rest for 30min under the foil on a clean dish after removing it from the oven.
Linda and her husband can't cook
Kim & Tim
2 years 2 months ago
I'm sorry but anyone who claims this is the worst recipe ever made must not know how to cook. The flavours are classic combinations for lamb roast. To the review from Linda and her husband you must have made a mistake or used poor quality ingredients. I have been cooking this recipe and using the marinade for years and it works every time. I love it and others obviously love it too from the other reviews.
Roasted lamb shoulder with lemong
Linda Sackett
2 years 2 months ago
My husband I agree this was the worst recipe we have ever made, would not recommend to anyone
3 years 1 month ago
I have made this a couple and has been so tasty each the second time we did it with hogget it is a9 keeper