Roast Lamb Shoulder Recipe

Roast lamb shoulder Recipe Image
Roast Lamb Shoulder Recipe Image © Thomas Sixt

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is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

My Roast Lamb Shoulder Recipe I show you in this post.

This is a great roast lamb, ideal when guests want to come to dinner or you want to celebrate with your family.

My first tip:

Lamb must be very hot on the plate, so please always warm the plates well and arrange the meat and sauce after the side dishes.

I wish you every success with this step by step guide and lots of fun in the kitchen. Please write me a comment!

1. Recipe Roast Lamb Shoulder

Below you will find the preparation instructions with all the ingredients.

Good luck!

Roast Lamb Shoulder

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 984
Total Time 140 Min.

Simple instructions for preparing roast lamb from the shoulder of lamb.

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Roast lamb shoulder Recipe Image
Roast Lamb Shoulder Recipe Image © Thomas Sixt

Preparation Time

20 Min.

Cook Time

120 Min.

Ingredients

1 Piece lamb shoulder
4-6 Piece garlic (I like to use more garlic.)
6 tbsp mixed herbs (Rosemary, thyme, sage, fresh or dried. )
1 Piece Lemon (Lemon abrasion for freshness.)
4 Pinches Chili (Chili flakesor cayenne pepper.)
8 Pinches black pepper (Black pepper is ideal.)
8 Pinches Salt (I use Ursalz or Himalaya salt.)
1-2 tbsp Olive oil (For marinating)
400 ml red wine (I like to use Rioja wine.)
100 ml port (Port wine for sweetness.)
500 ml veal stock (or Veal Stock, Veal Sauce, Veal Jus)
1 Piece Potatoes (I use finely grated to tie the sauce.)
1 tbsp butter (Use cold butter to mix before serving.)

Instruction

shoulder of lamb raw - the shoulder of lamb is ideal for braising as a roast lamb
A shoulder of lamb is ideal for roasting lamb. It is best to pre-order the shoulder of lamb from the butcher.

Prepare meat

Pre-order the shoulder of lamb from the butcher.

Wash the shoulder under cold running water and dry it.

Lamb shoulder when releasing, step by step picture
Loosen the bones of the lamb shoulder. You can do it yourself or let the butcher do the work!

Bones triggering

Carefully remove the lamb shoulder along the bone.

Separate the bone and the meat. Prepare the meat in the roasting pan.

Cut garlic
Cut garlic

Prepare garlic

Peel and provide the garlic.

Rosemary needles finely chopped on a kitchen board.
Rosemary finely chopped on a board. Herbs make the low carb bread delicious!

Prepare herbs

Wash the herbs, shake dry, chop finely with the garlic.

Finely grate the lemon and set aside for marinating.

Roast lamb marinated before braising. The shoulder of lamb is ready for the oven.
Put the shoulder of lamb in a roaster and marinate it with herbs like rosemary, thyme, garlic, lemon peel and chilli.

Marinate meat

PREPARE: Preheat the oven at 220 °C hot air for 15 minutes.

Season lamb roast with garlic, herbs, chili, salt and pepper.

Place lamb in roasting pan in oven on medium level.

Roast lamb stewed with sauce
The roast lamb was now in the oven for an hour and 15 minutes. The addition of red wine and veal stock resulted in a great lamb sauce.

Deglaze

Roast lamb for 25 minutes at high heat.

Then deglaze with red wine, veal stock and port wine and braise for another 40-60 minutes at 190°C.

blanched green beans
blanched green beans

Side dishes

In the meantime, prepare the desired side dishes, set the table and prepare the plates for heating.

Roast lamb carving.
Now arrange the side dishes and carve the hot meat at the end. Place the meat on a warm plate and bring the sauce to the boil, add and serve quickly.

Cut meat

After the cooking time has elapsed, prick the meat with a fork and check the cooking degree.

If the meat gives way softly and no more red Flesichsaft escapes, the roast lamb is ready.

Deglaze sauce with red wine and veal stock.
Sauce with red wine and veal stock, butter and potato finely grated to thicken.

Bind sauce

Transfer the lamb sauce to a saucepan, add grated potato and bring to a boil.

Let the sauce reduce a little to taste.

Roast lamb with great side dishes.
Here is a nice variation of the stewed lamb roast: The shoulder of lamb served with polenta and sugar peas … DELICIOUS!

Serve

Heat the plates, then arrange prepared hot side dishes.

Carve the lamb shoulder and place the meat on the plate.

Bring the sauce to a boil, mix with cold butter, season with salt and pepper and serve.

To get an optimal lamb sauce you can use a dry red wine (Rioja or Pinot Noir), additional veal stock and some port wine to deglaze. Good luck!

2. Nutritional Values

Lamb shank recipe Image of the braised lamb shank with side dishes
Recipe lamb shank braised you can find it in another article!

3. Side Dishes to Roast Lamb Shoulder

The following side dishes go excellently with braised lamb:

3.1 Satiable Side Dishes

Croquettes, potato gratin or butter noodles, baked potatoes, buttered potatoes, potato pancake, fried potatoes, mashed potatoes, mashed Jerusalem artichokes, mashed celery, baked vegetables, Schupfnudeln or polenta.

potato gratin
Potato gratin in a porcelain baking dish.
Finish the fried potatoes with herbs and spices as well as with butter.
Finish the fried potatoes with the spices, herbs and butter.

3.2 Vegetable Side Dishes

Bacon beans, butter beans, ratatouille, salsify vegetables, parsnip vegetables, carrot vegetables, zucchini vegetables, pea vegetables.

Ratatouille recipe for Provencal vegetables
Recipe picture Provencal vegetables, ratatouille.
bacon beans Recipe Image
Bacon beans Recipe Image © Thomas Sixt

4. Tips for Marinating Lamb Shoulder

Garlic and herbs support the strong taste of lamb in this dish.

You can marinate the meat the day before with the herbs and garlic, add the salt just before putting it into the oven.

This allows the flavourings to penetrate well and optimally flavour the lamb.

The lamb taste is emphasized and the braised lamb tastes phenomenal.

Roast lamb marinated before braising. The shoulder of lamb is ready for the oven.
Lamb shoulder in a roaster marinated with herbs such as rosemary, thyme, garlic, lemon zest and chili.
Lamb shoulder raw - the shoulder of lamb is ideal for braising as a roast lamb
A shoulder of lamb is ideal for roasting lamb. It is best to pre-order the lamb shoulder from the butcher.

5. More Ideas for Lamb

Comments, Cooking Questions and Answers

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