4 Hour Slow Roast Lamb Shoulder

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4 Hour Slow Roast Lamb Shoulder

Slow Roast Lamb Explained

The Rub

The marinade is just olive oil, finely grated garlic, lemon zest, rosemary, salt and pepper, all mixed in a small bowl and rubbed over the lamb. Before that goes on, score the fat cap in a diamond pattern as tt helps the rub get into the meat instead of sitting on the surface, and it gives the fat a head start on rendering during the cook. Use a sharp knife and cut through the fat without going into the meat underneath.

Slow Roast VS Fast Roast

Slow roast and fast roast are two different methods for two different types of meat. Slow roasting at 140-160°C for a few hours or longer is what we want for tough, hard-working cuts like lamb and pork shoulder, brisket and chuck. The long, gentle heat breaks down the collagen into gelatine, which is what makes the meat juicy and tender. Fast roasting is the opposite, high heat around 200-220°C for a short time, and it's for prime cuts that are already tender like beef striploin, eye fillet, lamb leg and pork loin.

At the end of this slow roast, we'll take off the foil, crank the heat to 200°C and cook for another 15 minutes to crisp up the fat cap.

Ingredient Notes

Lamb shoulder:

Make sure you get bone-in! The bone adds flavour to the pan juices and helps the meat hold together during the long cook.

Lemon:

The zest goes into the rub for a hit of citrus oil, and the slices line the bottom of the pan so the lamb doesn’t sit directly on the metal. The lemons soften right down by the end and you can squeeze them over the lamb when you serve.

Rosemary:

Rosemary and lamb are a classic pairing. The piney, resinous note cuts through the richness of the fat. Roughly chop the leaves and fresh is much better than dried here, dried rosemary tends to taste dusty.

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Ingredients

1.2kg (2.65 lbs) lamb shoulder, bone in
3 tbsp olive oil
8 cloves garlic
1 lemon
3 sprigs rosemary
½ tbsp sea salt
1 tsp cracked black pepper
500ml (2 cups) water

Equipment

Chopping board
Chef’s knife
Microplane or fine grater
Heavy-based deep roasting tray
Small bowl
Baking paper
Aluminium foil
Tongs

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Directions

PREP THE LAMB

Preheat the oven to 140°C fan forced (285°F).
Finely grate the garlic into a small bowl and add the zest of the lemon. Slice the lemon into 1cm slices and place in the bottom of a heavy-based, deep roasting tray.
Roughly chop the rosemary leaves and add to the bowl with the olive oil, salt and pepper. Mix well.
Score the lamb fat cap in a diamond pattern. Rub the marinade mixture all over the lamb and place on top of the lemon slices in the roasting tray.

COOK THE LAMB

Pour the water into the base of the pan, then cover the lamb loosely with some baking paper and then some foil to completely enclose the lamb.
Place in the oven and roast for 4 hours.
Then, uncover the lamb and discard the foil and baking paper. Return the lamb to the oven and increase the heat to 200°C fan forced (390°F).
Roast for a further 15 minutes, until the skin goes crispy and brown. Remove from the oven and rest for 15 minutes.
Drizzle the pan juices over the top of the lamb and serve with your favourite sides like a salsa verde, roast potatoes and salad.

Notes

Chef Tips

Score the fat cap

Use a sharp knife and cut through the fat in a diamond pattern without going into the meat. This lets the rub get into the lamb instead of sitting on top, and gives the fat a head start on rendering. Score about every 2cm in each direction.

Seal the tray properly

The cover is what stops the water from evaporating and the meat from drying out. Lay baking paper directly on top of the lamb first, then a sheet of foil over the top of the tray and crimp it tight around all four edges. If you need two sheets of foil to cover the pan, join them with a Z fold down the middle so they stay airtight.

Storage

Store the pulled lamb in an airtight container with some of the pan juices for up to 4 days in the fridge, or freeze for up to 3 months. Reheat in a covered pan with a splash of water or stock to keep it juicy. The cold lamb is also excellent in sandwiches with a spoonful of mustard, or shredded into pastas, tacos and salads.

FAQs

Can I use a different cut?

Stick with shoulder if you can. Leg of lamb is much leaner and will dry out over 4 hours. If you can only find leg, drop the time to 2-3 hours and check it earlier. You can also use beef brisket or chuck.

Do I need to use water in the pan?

Yes. The water turns into steam under the cover and keeps everything moist while the lamb cooks. You can swap it for stock if you want extra flavour in the pan juices, but plain water works just as well as the lamb itself releases plenty of flavour.

What do you serve with it?

A salsa verde is my go-to, the acidity cuts through the richness of the meat. Roast potatoes, a green salad and good bread to mop up the juices. Or pull it apart and serve in flatbreads with yoghurt, pickled onion and chopped herbs.