Roast Lamb Shoulder with Garlic and Rosemary
Inspired by techniques from Bon Appétit.
A whole bone-in lamb shoulder is scored, rubbed with garlic, rosemary, lemon and oil, then left to marinate before a long, gentle roast melts the meat off the bone. A final spell under the broiler crisps the fat cap to a deep golden crust before it rests and is carved at the table.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Score the fat. Using a sharp knife, score the fat cap on the lamb shoulder in a crisscross pattern at about 2.5 cm intervals, cutting through the fat but not into the meat beneath.
- 2
Season generously. Set the lamb in a large roasting pan and rub the salt and pepper all over, coating every side evenly.
- 3
Add the aromatics. Scatter the chopped garlic and rosemary over the lamb, then drizzle with the olive oil and lemon juice.
- 4
Rub in and marinate. Massage the marinade into the meat with your hands until it is completely coated. Arrange the lamb fat side up, cover the pan tightly with foil, and refrigerate for at least 2 hours, or ideally overnight, so the flavour works into the meat.
- 5
Slow roast. Preheat the oven to 160 °C (140 °C fan). Roast the lamb, basting occasionally with the pan juices and splashing in a little water only if the pan looks dry, until the meat is completely tender and pulls easily away from the bone, 4-4½ hours (roughly 90-95 °C if you check with a thermometer). Press the foil back on tightly each time after basting.
- 6
Crisp under the broiler. Remove the lamb from the oven and take off the foil. Heat the broiler and broil the lamb, basting occasionally, until the fat is deep golden brown and crisp, 5-7 minutes.
- 7
Rest, skim and serve. Move the lamb to a serving platter. Spoon the fat off the surface of the pan juices and discard it, then pour the remaining juices into a small jug to serve alongside the lamb.
Storage
Refrigerate leftovers within 2 hours and eat within 3-4 days, or freeze for up to 3 months; reheat gently until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
64.3 g protein for 984 kcal = 6.5 g per 100 kcal, so protein gives about 26% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Sugar-free: 0.2 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 87 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- cutting board
- large roasting pan
- aluminium foil
- basting spoon or bulb baster
- instant-read thermometer (optional)
- serving platter
- small jug or jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 984 kcal |
| Protein | 64.3 g |
| Carbohydrate | 1.9 g |
| of which sugars | 0.2 g |
| of which free sugars | 0.2 g |
| Fat | 78.1 g |
| of which saturates | 31.4 g |
| Fibre | 0.4 g |
| Salt | 4.47 g |
Protein per 100 kcal
6.5 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
