Serve the lamb shoulder roast and potatoes alongside steamed green beans and other green vegetables for an easy family meal or with this Zesty Orange and Fennel Salad for a showstopper to serve to guests. This would be the perfect elevated lamb roast to make for Easter or Christmas!
If you love slow cooking like I do then you might want to try my Slow Cooker Short Rib Ragu or my Slow Cooked Chicken Minestrone Soup.
Ingredients Notes & Substitutions
You only need a handful of ingredients to make this slow cooked lamb shoulder with lemony potatoes recipe. Everything you will need is listed below along with any possible substitutions and ingredient notes. The full list of ingredient quantities can be found in the recipe card at the bottom of this post.
- bone-in lamb shoulder – I have tested this recipe each time with a bone in lamb shoulder. A boneless lamb shoulder will cook more quickly, however the bone helps the lamb to retain more flavour. For this recipe we want the lamb to take longer to cook to result in meat that falls apart. I’ve used a 2.3-2.4kg lamb shoulder. If using a smaller lamb shoulder the cook time can vary. I haven’t tested this recipe with a lamb leg roast but I do think it would work well.
- lemon – you will need the juice and zest of one lemon. The lemon zest is used in the rub and the lemon juice is used for the potatoes.
- waxy potatoes – I’ve used carisma potatoes for this recipe but you can use your choice waxy potatoes.
- chicken broth – or chicken stock. You can use homemade chicken stock. I’ve used this stock powder mixed with water.
Lemon & herb rub
- dried herbs – for the rub you will need dried thyme, whole fennel seeds and dried tarragon. You can substitute thyme for dried rosemary.
- garlic powder and onion powder –
- sea salt flakes
- lemon zest
- extra virgin olive oil – I always recommend extra virgin olive as it is much higher in nutrients and less processed than other olive oils and cooking oils.
Let’s Cook Slow Cooked Lamb Shoulder and Lemony Potatoes!
This is one of those recipes that is pretty hands off, just 15 minutes of prep time and then the oven does the rest of the work for you. This lamb recipe is made with minimal effort and minimal dishes, win-win. Follow the instructions below for perfect lamb every time.
Preheat your oven to 220°C/428°F (conventional).
Add the lemon zest, dried thyme, dried tarragon, whole fennel seeds, garlic powder, onion powder, salt and olive oil to a small bowl. Stir to combine and then spoon the rub onto the surface of the lamb shoulder. Use a clean hand to rub the mixture over the whole top surface of the lamb.
Add the potatoes cut into wedges to a large roasting pan. Add the chicken stock, lemon juice and salt and toss to combine. Push the potatoes the sides of the pan and place the lamb into the centre, skin side up.
Cover the roasting pan with a layer of baking paper and then a layer of aluminium foil, sealing the edges. Place the lamb into the oven and turn the heat down to 180°C/356°F. Slow roast for 4 hours and 30 minutes.
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After 4 1/2 hours, remove the foil and baking paper from the pan, turn the oven temperature up to 220°C/428°F and roast for another 30 minutes. You want a really hot oven so that the skin and fat renders and goes crispy. After 30 minutes, remove from the oven and rest for 10 minutes.
Pull the meat apart with two forks and serve alongside the lemony potatoes and your choice of sides. Drizzle the juices over the lamb and potatoes for extra flavour. Season with cracked black pepper to taste.
Recipe Notes
If you would like to turn the pan juices into gravy, strain them through a fine mesh sieve into a medium saucepan / pot, place onto the stove and turn to a medium high heat. Use a mug to remove a half cup or so of liquid and add a tablespoon of corn flour to the liquid. Stir straight away to create a slurry. Return the slurry back to the pan and whisk to combine. Continue stirring as the gravy thickens. Once thickened to your liking, turn off the heat.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
If you make this recipe, make sure to share a pic on Instagram and Facebook and tag @ournourishingtable, I love seeing your creations!
What to serve with Slow Cooked Lamb Shoulder
Here are some of my favourite sides to serve with this slow cooked lamb recipe, from carrots and beans to salads and dessert. I love to pair this lamb with a nice glass of red wine as well.
Slow Cooked Lamb Shoulder with Lemon Potatoes
Equipment
- Sharp knife
- Chopping Board
- Roasting pan
- Aluminium foil
- Baking Paper
- Spoon
Ingredients
- 2.3 kg Bone in lamb shoulder
- 2 tablespoons extra-virgin olive oil
- 1 lemon, zest and juice
- 2 teaspoons sea salt flakes
- 1 teaspoon fennel seeds
- 1 teaspoon dried tarragon
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 kg waxy potatoes, cut into wedges
- 1 cup chicken stock
Instructions
- Preheat the oven to 220°C/428°F (conventional).
- To make the rub, add the olive oil, lemon zest, fennel seeds, dried tarragon, dried thyme, garlic powder, onion powder and 1 teaspoon sea salt flakes to a small bowl. Whisk to combine.
- To a large baking dish or roasting pan add the potato wedges, chicken stock, lemon juice and remaining teaspoon of sea salt flakes. Season with cracked black pepper and toss to combine.
- Pat the lamb dry with paper towel and then place on top of the potatoes. Spoon the rub onto the lamb. Using clean hands, rub the oil and spices into the skin of the lamb.
- Cover the dish with a layer of baking paper and a layer of aluminium foil, sealing tightly so there are no gaps. Place into the oven, turn the heat down to 180°C/356F° and bake for 4 ½ hours.
- Remove the baking paper and foil, turn the oven temperature up to 220°C/428°F and bake for a further 30 minutes. Once the meat is falling apart, it is cooked. If it’s not falling apart then place back into the oven covered at 180°C/356°F until it is.
- Remove from the oven and set aside to rest for 10 minutes. Use two forks to pull the meat apart. Serve warm alongside the potatoes and your choice of sides.
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