Slow Roasted New Zealand Lamb Shoulder
Slow-roasted NZ lamb shoulder until fall-apart tender—simple, rich, and perfect for an easy home feast.
10 Mins. 2-5-3 Hrs. 4-6
🛒 Ingredients:
- 1.4kg boneless NZ lamb shoulder
- 2 tbsp olive oil
- 4 cloves garlic, sliced
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 lemon, cut into wedges
- Salt & pepper to taste
👨🍳 Instructions:
- Prepare lamb: Rub shoulder with olive oil, salt, and pepper. Place garlic, rosemary, thyme, and lemon wedges around the meat in a roasting tray.
- Roast: Cover with foil and roast at 160°C for 2 hrs 15 mins until tender. Remove foil, increase to 200°C, and roast another 30–40 mins until golden.
- Rest: Let lamb rest 15 mins before slicing thinly or pulling apart.
🍽️ Serving Suggestions:
- With roasted vegetables and crusty bread
- Pulled into wraps with yoghurt and salad
- As a sharing platter with simple sides
✨ Pro Tip:
Boneless shoulder cooks faster and slices neatly. Keep seasoning minimal — olive oil, garlic, herbs, and lemon let the lamb’s natural flavour shine.
Also check out srorage tipe - how long you can keep the leftovers in the fridge.
This recipe uses:
