Slow Cooked Lamb Shoulder Garlic (Print View)

Succulent lamb shoulder simmered slowly with garlic, herbs, and white wine for a warm, savory meal.

# What You'll Need:

→ Lamb

01 - 4.4 lbs bone-in lamb shoulder, trimmed
02 - 1 tbsp olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Aromatics & Herbs

05 - 8 cloves garlic, peeled and halved
06 - 2 large onions, thickly sliced
07 - 2 carrots, cut into chunks
08 - 1 lemon, cut into wedges
09 - 6 sprigs fresh rosemary
10 - 6 sprigs fresh thyme
11 - Fresh parsley, for garnish

→ Cooking Liquid

12 - 1 cup dry white wine
13 - 1 cup low-sodium chicken or vegetable stock

# How to Make:

01 - Preheat the oven to 320°F.
02 - Pat lamb dry with paper towels and rub all over with olive oil, salt, and pepper.
03 - Make small incisions all over the lamb and insert halved garlic cloves into the slits.
04 - Place onions, carrots, and lemon wedges in a large roasting pan. Set the lamb shoulder on top.
05 - Scatter rosemary and thyme sprigs around and on top of the lamb.
06 - Pour the white wine and stock into the pan around the lamb, avoiding pouring directly over it.
07 - Cover the pan tightly with foil or a lid and roast for 4 hours, basting once or twice with pan juices.
08 - Remove the cover, increase oven temperature to 400°F, and roast uncovered for 20–30 minutes to crisp the top.
09 - Remove from oven and rest the lamb loosely covered with foil for 20 minutes.
10 - Shred or slice the lamb, garnish with fresh parsley, and serve alongside pan juices and vegetables.

# Expert Suggestions:

01 -
  • The meat falls apart so completely you can cut it with a spoon, and there's no dry edge in sight.
  • Your house smells so incredible while it cooks that neighbors have genuinely asked what you're making.
  • You can honestly ignore it for most of the afternoon, which means time for a walk, a book, or just sitting with coffee.
02 -
  • Don't skip the resting period at the end—it's the difference between moist lamb and meat that's lost all its juices to your plate.
  • If your pan doesn't have a lid, heavy-duty foil works perfectly and often seals better than you'd expect once you crimp the edges tight.
03 -
  • Insert the garlic pieces into warm meat (after it's been in the oven 30 minutes) rather than cold lamb—they'll slide in more easily and distribute their flavor more evenly.
  • Save those softened vegetables and pan drippings to spoon over potatoes or use in a quick soup the next day; they're liquid gold.

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