Slow-cooked lamb shoulder works so well for autumn
When the days grow shorter and cooler, I crave dishes that feel generous and warming without demanding my attention every minute. A lamb shoulder, slowly roasted with garlic and thyme, fits this mood perfectly. It transforms from a tough cut into meat so tender it almost collapses at the touch of a fork. The oven takes care of most of the work, filling the kitchen with savoury aromas while I prepare the sides.
What I love about lamb shoulder is how forgiving it is. Unlike quicker cuts that can easily overcook, the shoulder benefits from a slow roast, becoming juicier and richer with every passing hour. Garlic and thyme are classic companions for lamb, seeping into the meat as it cooks and perfuming the pan juices. It’s a dish that feels rustic and comforting yet always worthy of the centre of the table.
Ingredients (serves 6)
- 2.5 kg lamb shoulder, bone in
- 6 garlic cloves, peeled and halved
- 4 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 250 ml chicken stock
- 250 ml dry white wine
- 2 onions, peeled and quartered
- 2 carrots, cut into large chunks
- 2 celery sticks, cut into large chunks
How to prepare slow-cooked lamb shoulder with garlic and thyme
I begin by preheating the oven to 160°C. Low and steady heat is the key to this recipe. While the oven warms, I take a small sharp knife and cut little slits all over the lamb shoulder. Into each slit I push half a clove of garlic and a few thyme leaves. This small step infuses flavour deep into the meat as it roasts.
Next, I rub the lamb all over with olive oil, rosemary, salt, and pepper, making sure the seasoning clings to the surface. I place the onions, carrots, and celery into the bottom of a large roasting tray and set the lamb on top. This not only lifts the meat but also adds depth to the pan juices.
I pour in the chicken stock and white wine, cover the tray tightly with foil, and slide it into the oven. The lamb cooks gently for 4½ to 5 hours, until the meat is almost falling off the bone. Every so often, I check the liquid levels and top up with a splash more stock if needed.
Once cooked, I remove the foil, increase the oven temperature to 200°C, and roast for a final 20 minutes. This last blast crisps the surface, giving it golden edges that contrast beautifully with the tender meat beneath. I let the lamb rest for 20 minutes before carving or pulling it apart with forks.
Wine and beer pairings
A rich red wine is the natural partner for this dish. A Syrah (Shiraz) brings peppery spice that works with garlic and herbs, while a Bordeaux blend offers structure and earthy depth to match the lamb’s richness.
For beer, I suggest a brown ale with its malty sweetness or a Belgian dubbel, which has complex notes of caramel and spice. Both pairings balance the savoury lamb and stand up to the slow-cooked flavours.
Frequently asked questions about lamb shoulder
Can I cook this slow cooked lamb in advance?
Yes. Slow-cooked lamb reheats beautifully and can even taste better the next day.
Can I use lamb leg instead?
You can, but the texture will be different. Leg is leaner and less forgiving than shoulder, so cooking times should be reduced.
Do I need to sear the lamb shoulder first?
Some recipes call for it, but I find the long cooking time and final high-heat blast give more than enough browning.
Can I make it without wine?
Absolutely. Just replace the wine with extra stock and a splash of lemon juice.
Tips for success
Choose a lamb shoulder with the bone still in — it adds flavour and helps the meat cook evenly. Keep the foil tightly sealed during the long roast so the meat steams gently in its own juices. Don’t skip the resting time; it allows the fibres to relax, making carving easier.
Storage and reheating
Leftovers keep well in the fridge for up to three days or in the freezer for two months. Reheat gently in a covered dish in the oven at 160°C with a splash of stock to keep the meat moist. Shredded lamb is also excellent in wraps or stirred through pasta.
Side dish pairing suggestions
This lamb shoulder is wonderful with our Pumpkin Dauphinoise with Thyme, which mirrors the herb flavours and adds creamy richness. Another good match is Smoky Pumpkin with Paprika and Garlic, where the spiced pumpkin plays beautifully against the savoury meat.
Slow-cooked Lamb Shoulder with Garlic and Thyme
Ingredients
- 2.5 kg Lamb shoulder bone in
- 6 cloves Garlic peeled and halved
- 4 tbsp Olive oil extra virgin
- 2 tbsp Fresh thyme leaves
- 1 tbsp Fresh rosemary chopped
- 2 tsp Sea salt
- 1 tsp Black pepper freshly cracked
- 250 ml Chicken stock hot
- 250 ml White wine dry
- 2 Onions peeled and quartered
- 2 Carrots cut into large chunks
- 2 Celery sticks cut into large chunks
Instructions
- begin by preheating the oven to 160°C. Low and steady heat is the key to this recipe. While the oven warms, take a small sharp knife and cut little slits all over the lamb shoulder. Into each slit I push half a clove of garlic and a few thyme leaves. This small step infuses flavour deep into the meat as it roasts.
- Next, rub the lamb all over with olive oil, rosemary, salt, and pepper, making sure the seasoning clings to the surface. place the onions, carrots, and celery into the bottom of a large roasting tray and set the lamb on top. This not only lifts the meat but also adds depth to the pan juices.
- pour in the chicken stock and white wine, cover the tray tightly with foil, and slide it into the oven. The lamb cooks gently for 4½ to 5 hours, until the meat is almost falling off the bone. Every so often, check the liquid levels and top up with a splash more stock if needed.
- Once cooked, remove the foil, increase the oven temperature to 200°C, and roast for a final 20 minutes. This last blast crisps the surface, giving it golden edges that contrast beautifully with the tender meat beneath. Let the lamb rest for 20 minutes before carving or pulling it apart with forks.