Sliced Lamb Shoulder

Pasture-Raised Lamb Shoulder Roast

Tender, flavorful, and perfect for a slow-cooked family meal, our pasture-raised lamb shoulder is a rich and hearty cut with just the right amount of natural marbling. Slow roasting brings out its deep, savory flavor and makes the meat wonderfully tender.

Whether you're preparing a Sunday dinner, a special occasion meal, or simply want something delicious and comforting, lamb shoulder is a versatile cut that's sure to impress.

Best cooked low and slow for maximum tenderness and flavor!

Easy Slow-Roasted Lamb Shoulder

Ingredients

• 1 lamb shoulder roast

• 3–4 cloves garlic, minced

• 1–2 tbsp olive oil

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp rosemary

• 1 tsp thyme

• 1 onion, sliced

• 1 cup beef or chicken broth

Directions

1. Heat oven to 325°F.

2. Rub the lamb with olive oil, garlic, salt, pepper, rosemary, and thyme.

3. Place sliced onion in the bottom of a roasting pan and set the lamb on top.

4. Pour the broth into the bottom of the pan.

5. Cover tightly with foil and roast for about 3–4 hours, depending on size, until very tender.

6. Remove the foil for the last 20–30 minutes to brown the outside.

7. Let rest for 15–20 minutes before slicing.

Tip: Lamb shoulder is especially good served with roasted potatoes, carrots, or a simple mint sauce. These roast are about 1-2 lbs.