Description
A tender and flavorful slow-roasted lamb shoulder prepared using a 48-hour method.
Ingredients
Scale
- 1 lamb shoulder (about 4–5 lbs)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup vegetable broth
- 1 lemon, juiced
Instructions
- Preheat your oven to 200°F (93°C).
- In a bowl, mix garlic, rosemary, olive oil, salt, and pepper.
- Rub the mixture all over the lamb shoulder.
- Place the lamb in a roasting pan and pour vegetable broth and lemon juice around it.
- Cover the pan tightly with foil.
- Roast in the oven for 48 hours.
- Remove from the oven and let it rest for 30 minutes before serving.
Notes
- For best results, use a meat thermometer to ensure the lamb reaches an internal temperature of 195°F (90°C).
- Letting the lamb rest enhances the flavor.
- Serve with your choice of sides.
- Prep Time: 30 minutes
- Cook Time: 48 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6 oz
- Calories: 350
- Sugar: 0 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Slow-Roasted Lamb Shoulder, Lamb Shoulder Recipe, 48-hour Lamb