Greek Slow Roasted Lamb Shoulder

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 5 Hr 10 Mins Total Time: 5 Hr 20 Mins

This lamb shoulder tastes absolutely delicious and is fall off the bone tender.  It is covered in Greek flavours and slow roasted for 5 hours.

I served the lamb with roast potatoes, Greek salad and pitta.  You can also serve with seasonal vegetables.



0/12 Ingredients
Adjust Servings
    For the marinade
  • For the lamb


0/6 Instructions
  • Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.
  • In a bowl add the marinade ingredients and mix through until fully combined.
  • Place 3 large strips off foil on the work surface and massage the marinade all over the lamb until it is fully covered.
  • Wrap the lamb tightly in the foil. Place on a rack within a roasting tin. Roast in the oven for 10 minutes.
  • Now reduce the heat to 130°C/110°C fan assisted/Gas mark 1/2 and roast for a further 5 hours. Carefully unwrap the foil and add the juices to a pan, place over a medium heat for about 10 minutes until reduced. Meanwhile, cover the lamb in foil and set aside.
  • To serve, pour the jus into a serving jug, sprinkle the lamb with parsley and preserved lemons. Serve with Greek Salad, roasted potatoes, pitta and/or seasonal vegetables. Enjoy!

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