Deliciously simple lamb shoulder roast!I made perhaps the best roast I’ve ever prepared the other night. It was unbelievably good and pretty darn simple. It’s a great recipe for a weekend dinner (it does take some time) or for a special occasion and will be my go-to lamb roast recipe from now on!

This recipe is adapted from one by Jamie Oliver that was posted over on the Food Network (check out the original recipe here). Most of my recipes are “adapted” because I read them once then go by memory, usually omitting a few steps and/or ingredients ;)

Luckily, they always turn out pretty freaking delicious. (Well, almost always. Definitely so in this case!).


Prep: 5-10 minutes     Roast: 4 hours    Rest: 15 minutes

What you need:

Roasting pan or high-sided ceramic dish (I used a ceramic dish because I don’t have a roasting pan here. A dutch oven would work, too. You just need to be able to fully cover the roast with foil or tight-fitting lid).


Lamb shoulder roast (I think mine was about 4 pounds; I usually get my meats from US Wellness Meats or SonRise Ranch)

Quality olive oil (I use this kind)

A head of garlic, smashed and coarsely chopped

4-5 sprigs fresh rosemary (or 2 TBSP dried)

Sea salt (or use Real Salt)

Cracked pepper

What you do:

Preheat oven to 500 °F

Remove the twine from around the lamb shoulder roast and use a sharp knife to make hatch marks in the fat on top (about 1″ apart).

Rub the entire roast with enough olive oil to coat – inside and out

Generously sprinkle entire roast with sea salt and cracked pepper

If you need to fold the roast a bit to get it into the pan, place about 1/3 of the chopped garlic inside the folds and 1 sprig of rosemary

Place 2 sprigs of rosemary in the bottom of your roasting pan or baking dish along with about 1/3 of the chopped garlic

Spread the remaining garlic and rosemary over the top of the roast

Cover the roasting pan or baking dish with tin foil (if using a dutch oven, make sure the lid is tight-fitting. If it’s not, cover with tinfoil before placing the lid on)

Place in preheated oven. As soon as you shut the door, turn the oven down to 325°F

Leave that sucker alone for the next 4 hours! Don’t even peek at it.

Pull it out of the oven after 4 hours and let it rest for 15 minutes before slicing up and serving

While it’s resting, you can make a sauce by dumping the juices into a saucepan and reducing. Add a little starch to thicken it up if necessary. I just dabble some drippings over the meat because I’m too lazy to make sauce :)


The leftovers (if there are any) are amazing, too. You don’t even have to heat it back up – just slice and through on a sandwich or eat as a snack. Or go ahead and heat it up for dinner again the next night!

Thanks for reading my post!

*note: links in this post to Amazon and US Wellness Meats are affiliate links and I will receive a small commission if you purchase anything from their sites. Just letting you know so I keep the FDC happy :) Please know that I only provide links to products that I actually use and stand behind!


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