Slow-Roasted NZ Lamb Shoulder with Garlic & Herbs
A classic slow-roasted lamb shoulder that delivers deep flavour with minimal effort. Cooked low and slow with garlic and herbs, the meat becomes tender and easy to pull apart.
Perfect for a relaxed weekend meal or sharing with family and friends.
15 Mins. 3 Hrs. 4-6
🛒 Ingredients:
For the Lamb:
- 1.6kg NZ Lamb Shoulder (Boneless & Netted)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme
- Zest of 1 lemon
- 1 tsp salt
- ½ tsp black pepper
Optional Veg Base:
- 2 carrots, chopped
- 1 onion, quartered
- 2 stalks celery, chopped
- ½ cup chicken or lamb stock
👨🍳 Instructions:
- Prep the lamb: Pat dry and rub with olive oil, garlic, herbs, lemon zest, salt, and pepper. Let sit at room temp for 30 mins.
- Roast low & slow: Preheat oven to 150°C. Place lamb on a bed of chopped veg in a roasting pan. Add stock. Cover with foil and roast for 2.5 hrs.
- Finish uncovered: Remove foil, increase heat to 200°C, and roast for 30 mins until golden and crisp.
- Rest & carve: Let rest 15 mins before slicing. Serve with pan juices or chimichurri.
🍽️ Serving Suggestions:
- Pair with roasted potatoes or couscous
- Add a side of grilled zucchini or eggplant
- Serve with mint yogurt or chimichurri for contrast
✨ Pro Tip:
The netting helps the lamb hold shape—don’t remove it until after roasting. For extra depth, marinate overnight with garlic, rosemary, and lemon.
This recipe uses:
