Slow-cooked Lamb Shoulder with Garlic and Thyme

A bone-in lamb shoulder roasted slowly with garlic, thyme, and white wine until tender and full of flavour. Finished with golden edges and rich pan juices, this hearty main dish is perfect for autumn evenings. Delicious alongside pumpkin sides, it’s a rustic yet elegant recipe to share at the table.

Course dinner, Main Course

Cuisine British, European

Keyword autumn, slow cooked, slow cooked lamb, Winter

Prep Time 20

Cook Time 5 20

Servings Servings

Calories 510

Author Spooning & Forking

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.

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