Description
Slow-roasted lamb shoulder cooked for 48 hours for tender and flavorful meat.
Ingredients
Scale
- 1 lamb shoulder (about 4–5 pounds)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 1 lemon, zested and juiced
Instructions
- Preheat your oven to 200°F (93°C).
- In a bowl, mix garlic, rosemary, olive oil, salt, pepper, lemon zest, and lemon juice.
- Rub the mixture all over the lamb shoulder.
- Place the lamb in a roasting pan and add chicken broth.
- Cover the pan tightly with foil.
- Roast in the oven for 48 hours.
- Remove from oven and let rest for 30 minutes before carving.
Notes
- Use a meat thermometer to ensure the internal temperature reaches at least 190°F.
- Serve with roasted vegetables or mashed potatoes.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 48 hours
- Category: Main Dish
- Method: Slow Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Slow-Roasted Lamb Shoulder, lamb shoulder recipe, 48-hour lamb