1-Let’s dive into making this slow roasted lamb shoulder, which is as straightforward as it gets. Start by preheating your oven to 240°C (220°C fan forced) to get that initial blast of heat ready. Once your oven is hot, rub the lamb shoulder with 2 tablespoons of olive oil, 2 teaspoons of salt, and 1 teaspoon ofühle black pepper for a tasty coating.

2-Next, make 12 deep incisions in the lamb without going all the way through, then stuff those with the 8 sprigs of rosemary and 3 sliced garlic cloves. This step really amps up the flavor as everything roasts. Place the quartered onion, halved garlic head, and a few rosemary sprigs in the base of your roasting pan, then set the lamb on top and pour 1 cup of water around it to keep things moist.

3-Now, cover the pan with a lid or double layers of foil and drop the oven temperature to 180°C (160°C fan forced). Let it roast covered for 3 hours, checking once to see if you need to add ¾ cup water to avoid burning the veggies. After that, uncover the pan, crank the oven up to 220°C, and roast for another 20 to 30 minutes to get that crispy skin. For more ideas on pairing this with desserts, check out our berry crisp recipe that goes great with savory mains.

4-Once it’s done, check if the meat pulls apart easily with forks if not, cover and roast longer at 180°C until tender. Finally, let the lamb rest covered with foil and towels for at least 20 minutes before serving. The total time is about 3 hours and 45 minutes, including 15 minutes of prep, making it ideal for a relaxed evening.

5-Steps for Making the Gravy

Remove most of the fat from the roasting pan, leaving about 2 tablespoons for richness.

Heat the pan over medium-high, stir in 2 tablespoons of flour, and cook for 30 seconds.

Slowly add 2 cups of beef broth or a mix of 1 cup red wine and 1 cup water, mashing the onion and garlic to release more flavor.

Simmer until the gravy thickens, then season with salt and pepper, strain it, and serve alongside the lamb.