Lamb’s shoulder is juicy and easy to roast. This shoulder roast is infused with rosemary and garlic flavors. You can’t go wrong with this duo seasoning! Pull the meat off with tongs and dress with the gravy. Serve with potatoes or fresh salad. It goes great with any side.



  • 3.5 lb lamb shoulder (bone-in)
  • 2 Tablespoons olive oil
  • 2 Teaspoons of salt
  • 1 tsp black pepper
  • 1 onion, quartered (no need to peel)
  • 1 head garlic, cut in half horizontally
  • 3 garlic cloves, cut into slivers
  • 8 sprigs rosemary
  • 1 cup water


  • 2 Tablespoons if flour
  • 2 cups beef broth (or 1 cup red wine + 1 cup water)
  • Salt and pepper


Preheat oven 465°F

Rub the lamb with olive oil, salt, and pepper.

Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb.

Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)

Place the onion, halved garlic bulb, and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.

Cover with lid or tightly with a double layer of foil.

Place in the oven, and TURN DOWN to 350°F.

Slow roast, covered: Roast, covered with the foil, for 3 hours.

Brown it, uncovered: Remove foil, check to ensure there’s still liquid in the pan. If not, add 3/4 cup water (otherwise, onion/garlic will burn). Turn up the oven to 425°F and roast for a further 20 to 30 minutes until the skin is browned and crisp.

Check if ready: By now, you should be able to part the meat with two forks – if not, cover and return to oven at 350°F until you can do so.

Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil, then a couple of tea towels, and let it rest for at least 20 minutes.

Serve with gravy.

Make Gravy:

Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).

Place the roasting pan on the stove over medium-high heat. Add the flour and stir to mix in with the fat—Cook for 30 seconds.

Add the stock gradually and stir to combine. Use a potato masher to mash the onion and garlic, ensuring that all the garlic squeezes out of the skin.

Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove.

Season to taste with salt and pepper, strain into a bowl, squeeze all juices out of garlic and then transfer into a gravy jug.


Cocoa-rubber rack of lamb with gremolata