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Classic Kosher Lamb Shoulder Slow Roasted to Perfection

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✓ Pesach-friendly. Look for a Pesach hechsher on: garlic powder, stock. Pesach recipes and menu planner

Meat (Fleishig)

Slow-roasted lamb shoulder is a forgiving, impressive centerpiece: seasoned with rosemary, thyme and garlic, roasted low and slow over onions and carrots for hours until the meat is tender enough to pull apart with a fork.

Why Lamb Shoulder

Lamb shoulder has enough fat and connective tissue to stay moist through a long roast; the longer it cooks, the more tender it gets. Bone-in shoulder has the most flavor, but boneless works too, with about 30 minutes less cooking time. Season the lamb generously and, if you have time, marinate it overnight. The vegetables underneath flavor the pan juices, which you can spoon over the meat when serving.

Kosher Notes

This is a meat (fleishig) recipe. The shoulder comes from the front of the animal, which is the part of the lamb commonly available kosher. Use kosher chicken stock, and serve with pareve sides such as roasted potatoes, couscous or a fresh herb salad.

Make-Ahead for Shabbat

Lamb shoulder is a good Shabbat main because it needs little attention and holds well. Leftovers keep for 3 to 4 days and reheat gently in a 300°F oven.

Classic Kosher Lamb Shoulder Slow Roasted to Perfection
This bone-in lamb shoulder roasts slowly until fork-tender, creating an impressive centerpiece that's surprisingly hands-off to prepare.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jewish, Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 5 lbs bone-in lamb shoulder
  • 3 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 1 tsp dried rosemary or 1 tbsp fresh, chopped
  • 1 tsp dried thyme or 1 tbsp fresh, chopped
  • 1 tsp garlic powder
  • 1 large onion cut into thick slices
  • 3 large carrots cut into 2-inch pieces
  • 4 cloves garlic smashed
  • 1 cup chicken stock kosher
  • 2 tbsp tomato paste

What I use for this recipe

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Method
 

  1. Preheat your oven to 325°F. Remove lamb from refrigerator 30 minutes before cooking to bring to room temperature.
  2. Pat the lamb shoulder completely dry with paper towels. Mix together salt, pepper, rosemary, thyme, and garlic powder in a small bowl.
  3. Rub the spice mixture all over the lamb shoulder, getting into all the crevices. Let it sit for 10 minutes while you prep the vegetables.
  4. Heat olive oil in a large Dutch oven or roasting pan over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, about 3-4 minutes per side.
  5. Remove lamb from pot and set aside. Add onion slices, carrots, and smashed garlic to the same pot. Cook for 5 minutes, stirring occasionally.
  6. Stir in tomato paste and cook for another minute until fragrant. Pour in chicken stock and scrape up any browned bits from the bottom.
  7. Return lamb to the pot, nestling it among the vegetables. The liquid should come about 1/3 up the sides of the meat.
  8. Cover tightly with lid or heavy-duty foil. Roast for 3.5 to 4 hours, or until meat is fork-tender and pulls apart easily.
  9. Check every hour and add more stock if the pan looks dry. Internal temperature should reach 195°F for fork-tender results.
  10. Remove from oven and let rest for 15 minutes before carving. Strain the pan juices and serve alongside the sliced lamb.

Notes

The lamb will keep covered in the refrigerator for 3-4 days. Reheat gently in a 300°F oven until warmed through. If you can't find bone-in shoulder, boneless works too but reduce cooking time by about 30 minutes. For a deeper flavor, you can marinate the seasoned lamb overnight in the refrigerator.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 31g 40%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 720mg 31%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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