This Slow Oven Roasted Lamb Shoulder is marinated in delicious flavors, and it’s a delicious, tender, juicy dish, the perfect dinner or a tasty filling for bread rolls.
Lamb shoulder is full of collagen and much better suited to slow roasting than lamb leg as the connective tissue breaks down over a longer period giving it that juicy moist texture.
This Oven Roasted Lamb Shoulder recipe serves 10. One serving is approximately 140g/5oz of meat (once the bone is removed) and has 1g net carbs.
Oven 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 Oven Roasted Lamb Shoulder
- 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.
- 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 pan and cook for 5-5 ½ hours, covering it 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 Gravy.
Oven Roasted Lamb Shoulder – Tender & Juicy
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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
How To Store Roast Lamb
Store Roast Lamb 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.
