This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. For more information on this, please click here.
Slow roasted, boneless Mediterranean Lamb Shoulder is juicy and so flavorful from an aromatic garlic rosemary marinade and slow cooking in red wine with lots of onions and spices until fork tender. A foolproof recipe that’s perfect for Sunday dinner, holidays like Easter, Christmas and Thanksgiving or any get together!
Slow cooked lamb shoulder is the best type of lamb roast, in my humble opinion. Although it’s less popular than lamb leg, I truly believe it’s the superior cut. I also use it in my braised lamb ragu recipe.
Lamb shoulder has more marbling, is richer and more robust in flavor and is less expensive than lamb leg. And, because of its higher fat content, it also stays juicier, is quite forgiving and very difficult to overcook.
The slow roasting technique used here allows the tough lamb shoulder to gradually transform into the most tender meat with an addictive, pull-apart texture. And it also remains incredibly moist and flavorful as its high level of fat slowly renders into the roast. Are you drooling yet???
This slow cooked lamb shoulder is similar to the one that my family made quite often growing up, especially over the holidays. It was inspired by my love of braising, the flavors of the Mediterranean and my Italian Abruzzese roots, where lamb dishes are very popular.
(Check out my Slow Roasted Pork Shoulder post for a quick primer on braising.)
But this recipe is simple, unfussy and rustic enough to make on the regular, not just for special occasions. Plus, it makes incredible sandwiches!
This is not the type of roast for dignified carving, but rather pulling the meat apart with abandon! No knife needed! Real rustic cuisine. Hope you give it a try and love it as much as I do! Mangia bene!
If you love lamb, check out my Lamb Meatballs with Pistachio Mint Sauce-very unique and flavorful!
Main Ingredient Notes
We’ll use the following to make this roast shoulder of lamb:
- Lamb Shoulder: Super-flavorful, rich and juicy! I use boneless lamb shoulder here as it is a bit easier to handle (and find!) than bone-in. But, bone-in lamb shoulder can definitely be used (but will take longer to cook). Lamb shoulder is considered a tough cut of meat, so it works perfectly for the slow-roasting technique used here. Ask your butcher for a “lamb shoulder roast” that is already trimmed of large pieces of fat and silver skin.
- Spices, Garlic and Fresh Rosemary: I use a savory combination of Italian and Mediterranean seasonings (garlic and onion powders, oregano, thyme, crushed red pepper and more) combined with fresh garlic, rosemary and olive oil to create a wet marinade that is rubbed generously all over the surface of the raw lamb, infusing it with the most delicious flavors as it cooks. These flavors are all perfect companions to the lamb!
- Yellow or Spanish Onions: Slice and arrange these under the lamb, and they’ll disintegrate and add moisture as they cook and become part of the delicious juices (lamb jus). They also keep the lamb slightly elevated off the base of the pan and provide moisture/braising liquid as they cook.
- Red Wine: Choose a dry red wine for this recipe, such as a cabernet sauvignon, pinot noir, chianti or merlot. The wine adds depth and complexity, brings a layer of acidity to the dish, rounds out the overall flavor of the sauce and creates a beautiful aroma to boot! If you prefer to not use alcohol, though, you can use chicken broth or stock.
How to Make Mediterranean Lamb Shoulder
- Gather and prep all ingredients. Chop the garlic and rosemary. Slice the onions. Remove the lamb from netting if it was purchased with it. If the lamb was purchased untrimmed, trim it of large pieces of fat and silver skin. Pat the lamb dry with paper towels.
- Make the marinade by combining the spices with the rosemary, garlic and olive oil.
- Then, rub this mixture thoroughly all over the lamb, coating as much surface as possible for maximum flavor.
- PRO-TIP: The longer you marinate the meat, the more flavorful it will be! Cover and marinate it overnight if possible, but at least for a couple hours.
- When the lamb is finished marinating, arrange a rack in the middle of the oven and preheat oven to 450◦F. Use butcher’s twine to tie the lamb back into a roast.
- PRO-TIP: There’s no need to be precise about doing this–simply tie it up in 3-4 places so that it holds its shape. But, check out this video if you’d like to view a primer on it.
- Arrange sliced onions on the bottom of an oil-rubbed roasting pan or baking dish and sprinkle them with salt and black pepper.
- Place the marinated lamb shoulder roast on top of the onions.
- Transfer the lamb to the preheated oven and roast it uncovered at a high heat (450◦F) for 30 minutes to brown its surface. Turn the lamb roast over and continue to roast it uncovered for another 30 minutes to brown the other side.
- PRO-TIP: Don’t skip this high-heat roasting step of the lamb at the beginning. This “searing-like” step locks in a ton of delicious flavor and moisture and creates the most delicious crust on the outside.
- After the second 30 minutes, pour the red wine into the pan, then cover it securely with aluminum foil. Reduce oven to 325◦F and return the covered pan to the oven.
- Cook the lamb for another 2 to 3 hours or as long as needed until it’s fork tender. Let the cooked lamb rest for about 20 minutes, then break it down into smaller chunks, if desired. Use a slotted spoon to remove the onions from the pan juices to serve them either on top of or alongside the lamb.
More Italian & Mediterranean-Inspired Meat Recipes
- Slow Roasted Pork Shoulder
- Lamb Meatballs with Pistachio and Mint
- Stuffed Peppers with Beef and Sausage
- Herb-Roasted Turkey Breast
- Nonna’s Meatballs with Beef, Pork and Veal
- Baked Chicken Cutlets
- Oven Baked Italian Sausage
- Turkey Meatballs with Zucchini
- Baked Spiral Ham with Marsala Wine Glaze
- Steak Pizzaiola
- Beef Stuffed Eggplant
Lamb Shoulder vs. Lamb Leg
The shoulder of any animal bears a lot of weight and is a tough cut that needs to be cooked low and slow to break down its connective tissue and make it tender (as in this recipe).
Lamb shoulder has a higher fat content and marbling, is richer and more robust and complex in flavor and is less expensive than lamb leg. Because of its higher fat content, it also stays juicier. Lamb shoulder is ideal for braising, stewing and slow roasting.
Leg of lamb, on the other hand, is leaner, more tender and has a slightly milder taste than lamb shoulder. Generally, it’s best cooked to a blushing pink medium/medium-rare (135-140°F internal temperature) and requires a completely different (i.e., quicker/less time) cooking technique than the shoulder (i.e., low and slow).
You need to be careful not to overcook a lamb leg or else it will become tough and dry. Lamb leg is ideal for roasting, grilling and pan-frying.
In short, both lamb shoulder and lamb leg have robust flavor. The main difference is in how you cook them. (Although, a traditional, bone-in, Greek-style leg of lamb is actually slow-roasted or braised until tender, much like a lamb shoulder but with less margin for error since it’s so lean.)
Frequently Asked Questions
Yes, you can make Mediterranean Lamb Shoulder in a slow cooker. To achieve the same browning on the outside surface that roasting in a very hot oven does, sear multiple sides of the marinated lamb in a hot skillet before adding it to the slow cooker. Searing locks in a ton of delicious flavor and creates the most delicious crust on the outside. Then, mix the lamb and onions together. Add them to the slow cooker with the wine, cover and set on low for 6 to 7 hours or high for 3 to 4 hours, or until the lamb is fall-apart tender. You will have the most delicious slow cooker pulled lamb!
If you prefer to braise the lamb on the stovetop instead of in the oven (like a lamb pot roast), you can basically follow the technique in my lamb ragu recipe. Here are the highlights:
– Sear multiple sides of the marinated lamb in heated oil in a Dutch oven or braiser then remove it;
– Deglaze with red wine or broth and scrape up all the brown bits on the bottom of the pan;
– Stir the onions into the wine, then top with the reserved lamb shoulder and any accumulated lamb juices;
– Add 1 additional cup wine or water. Cover and bring the mixture to a rolling simmer. Then, immediately turn the heat down to medium-low/low to maintain a very low simmer.
– Keep an eye on the lamb and check it every 20 to 30 minutes. As the stovetop heats differently, you will likely need to add additional liquid (chicken broth, vegetable broth or water) to the pot during the cooking process. The lamb should be at least 1/3 – ½ covered in liquid.
– It will still take hours for all the connective tissue to break down and become tender on the stovetop as it does in the oven. You will need to check on it a bit more than the oven method. I also suggest turning the shoulder over every hour.
With a slow roasting/braising technique of a tough cut of meat like lamb shoulder, you don’t really cook the meat to a certain temperature but rather to a specific texture.
That is, you are not cooking it to a rare/medium rare/medium like a steak or any tender cut of meat but until it pulls apart/shreds easily.
So, the easiest way to check the lamb’s tenderness is to insert a knife into the center of the roast. You’ll be able to quickly tell if the knife inserts very easily or if there is some resistance. Also, prick the lamb with forks and/or tongs and the meat should pull apart easily. If it is not quite there yet and is still tough, keep cooking it! Return the lamb to the oven and continue checking it every 20 to 30 minutes until it’s fork tender.
Serving Suggestions
Mediterranean Lamb Shoulder pairs perfectly with mashed potatoes, roasted potatoes, creamy polenta, buttered noodles or a simple pasta with garlic and olive oil.
As I often include this dish as part of a large Easter brunch, I’ll often make chilled salads like caprese orzo, pesto tortellini or an olive oil-based potato salad to accompany it. Fregola (Sardinian couscous) and traditional couscous go great as well.
Broccoli rabe or escarole, grilled eggplant and roasted zucchini are great veggies with the slow roasted lamb shoulder. I also love serving it with a simple green salad, Greek salad or even a bread-based panzanella salad.
For something extra special, make some pistachio mint sauce to serve alongside the tender lamb shoulder.
And, of course, serve some crusty bread, focaccia, flabread or pita with the lamb, and add in some tzatziki sauce and feta cheese sauce for a real Greek lamb experience!
If you prefer to go the sandwich or wrap route with the roast lamb shoulder or its leftovers (which I often do), layer some pulled lamb on flatbread, pita or ciabatta with any number of accoutrements. Some of my favorite combos are:
- lamb/tzatziki/cucumber/romaine/red onion/tomato/feta (or layer all this over rice or romaine for a tasty Mediterranean lamb bowl);
- lamb/goat cheese/arugula/hot peppers/saffron garlic mayo, and
- lamb/lemon-infused ricotta cheese/pesto/roasted peppers/black olives.
It’s also great on a caprese-inspired sandwich with some basil pesto, roasted tomatoes and fresh mozzarella. The best Italian lamb panino. Mamma mia!
And, by the way, leftover slow roast lamb shoulder can easily be made into a wonderful lamb ragu for pasta, with or without tomatoes added, for a quick and easy weeknight dinner.
MEDITERRANEAN LAMB SHOULDER TOP TIPS
- Lamb: I started with a 3-pound trimmed, boneless lamb shoulder. Ask the butcher to trim and prep the meat for roasting so that all you need to do is marinate it and then tie it. Ask for a “lamb shoulder roast”.
- You can also use bone-in lamb shoulder but it will take longer to cook.
- Marinating:The longer you marinate the meat, the more flavorful it will be! Marinate it overnight if possible, but at least for a couple hours.
- Roasting the Lamb: Don’t skip the high-heat roasting step of the lamb at the beginning. This “searing-like” step locks in a ton of delicious flavor and moisture.
- Actual lamb shoulder cooking time will vary based on your oven and the size of the roast. After the initial 60 minutes high heat roasting, it took the lamb another 3 hours at 325◦F in my electric oven.
- Store leftovers in a sealed container in the refrigerator for up to 4 days or in the freezer for up to three months. Thaw them in the refrigerator when ready to enjoy. Then reheat in a covered skillet with a little bit of water until heated through.
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried this Mediterranean Lamb Shoulder recipe, please let me know how it went in the comments below. I love hearing from you!
FOLLOW ME on FACEBOOK and INSTAGRAM to see more delicious food and what might be going on behind the scenes!
Slow Roasted Mediterranean Lamb Shoulder
Equipment
- Garlic Press (optional)
- Roasting Pan or baking dish
- Fat Separator (optional)
Ingredients
- About 3 pounds trimmed, boneless lamb shoulder (See Notes.)
- 1½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano (See Notes.)
- 1 tsp dried thyme (See Notes.)
- ½ tsp black pepper
- ½ tsp crushed red pepper
- 4 Tbsp olive oil + more to rub on roasting pan
- 2 sprigs fresh rosemary stemmed and chopped (about 2 Tbsp chopped)
- 2 Tbsp minced or grated garlic
- 2 large yellow or Spanish onions, ½" slice
- 1 cup dry red wine such as Chianti or merlot
Instructions
- Gather and prep all ingredients. Remove the lamb from netting if it was purchased with it. If the lamb was purchased untrimmed, trim it of large pieces of fat and silver skin. Pat the lamb dry with paper towels. (See Notes.)(Please see the section above in the blog post for Step-By-Step instructions with photos.)About 3 pounds trimmed, boneless lamb shoulder
- Make a dry rub by mixing the first 7 ingredients together in a bowl until well-combined. This can be done several days in advance and held in an airtight container at room temperature.1½ tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp black pepper, ½ tsp crushed red pepper
- Combine the dry rub spice mixture with chopped fresh rosemary, minced garlic and olive oil to make the marinade. Then, rub this mixture thoroughly all over the lamb, coating as much surface as possible for maximum flavor. The longer you marinate the meat, the more flavorful it will be! Cover and marinate it overnight if possible, but at least for a couple hours.4 Tbsp olive oil, 2 sprigs fresh rosemary, 2 Tbsp minced or grated garlic
- When the lamb is finished marinating, arrange a rack in the middle of the oven and preheat oven to 450◦F. Slice the onions if they have not been done yet.2 large yellow or Spanish onions,
- Use butcher’s twine to tie the lamb back into a roast. There’s no need to be precise about doing this. Simply tie it up in 3-4 places so that it holds its shape.
- Arrange sliced onions on the bottom of an oil-rubbed roasting pan or baking dish and sprinkle them with salt and black pepper.
- Place the marinated lamb shoulder roast on top of the onions.
- Transfer the lamb to the preheated oven and roast it uncovered at a high heat (450◦F) for 30 minutes to brown its surface.
- After 30 minutes, turn the lamb roast over and continue to roast it uncovered for another 30 minutes at high heat to brown the other side.
- After the second 30 minutes, remove the roasting pan from the oven and turn the lamb over again. Pour the red wine into the pan, then cover it securely with aluminum foil. Reduce the heat to 325◦F and return the covered pan to the oven. • NOTE: At this point I like to place a few whole garlic bulbs (that have had their top part sliced off) in the pan to roast along with the lamb, but this is completely optional.)1 cup dry red wine
- After about 2 hours, check the texture of the lamb and assess its doneness. You can do this by inserting a knife into the center of the roast to determine its tenderness. It should be fork tender and fall apart fairly easily when pricked with tongs or a fork. If it is not quite there yet, return the lamb to the oven and continue checking it every 20 to 30 minutes until it is fork tender.• Actual cooking time will vary based on your oven and how many other items are in the oven at the same time. After the initial 60 minutes roasting uncovered at high heat, it took the lamb another 3 hours covered at 325◦F in my electric oven.• NOTE: If you feel like the lamb needs a bit more browning or caramelization at the end, turn the heat back up to 450°F and continue to roast it, uncovered, until it browns to your liking, checking it at 15 minute intervals.
- Once the lamb is done, remove pan from the oven and let it rest for about 20 minutes. Remove and discard the twine.
- While lamb is still warm, break it down into smaller chunks, if desired. Use a slotted spoon to remove the onions from the pan juices to serve them either on top of or alongside the lamb.• There will be quite a bit of fatty liquid left in the roasting pan as a result of the cooking process.• If you strain/remove the lamb and onions and segregate the liquid, you could pour it into a fat separator, then serve it alongside the pork.• Alternatively, if you will be serving the pork on a different day, you could refrigerate the liquid in order to solidify the fat, skim it off, then heat it and serve it with the pork. Or, enjoy it as is! Buon Appetito!
Notes
- I started with an approximate 3-pound boneless lamb shoulder (which was about half a full shoulder) that was already trimmed and netted by the butcher. I recommend asking the butcher to trim and prep the meat for roasting so that all you need to do is marinate it and then tie it. This is usually referred to as a “lamb shoulder roast”.
- If the meat comes already netted, like mine did, just remove it from the netting and unroll it so that you can marinate ALL the surfaces of the lamb properly. Then use some butcher’s twine to re-tie it up and secure it before roasting.
- Or, you can leave the roast untied and spread out if you prefer–it will cook faster this way.
- On the other hand, you can also roast large chunks of lamb, as in my Italian Pulled Pork recipe, if you prefer. The meat would still need to be rubbed completely with the marinade but would not need to be tied up. These lamb chunks would also take less time to cook than one large roast, fyi.
- Also, you can certainly use bone-in lamb shoulder for this recipe and I love doing so. As with any meat on the bone, it will take longer to cook, though, so please take that into consideration. I actually had a hard time finding bone-in lamb shoulder, to be honest, so I went with boneless for this recipe.
- Silver skin is a thin membrane of connective tissue on the lamb that gets tough and chewy when cooked, and it should be removed. (Ideally this will have been already done by the butcher.)
- The longer you marinate the meat, the more flavorful it will be! Marinate it overnight if possible, but at least for a couple hours.
- Don’t skip the high-heat roasting step of the lamb at the beginning. This “searing-like” step locks in a ton of delicious flavor and moisture and creates the most delicious crust on the outside. I have made with recipe with and without this step and there was no question that it makes a really big difference in the flavor and texture of the final product.
- 2 teaspoons Italian herb blend can be used in place of the 1 teaspoon dried thyme and 1 teaspoon dried oregano.
- You can substitute chicken broth for the white wine, if desired.
- Actual cooking time will vary based on your oven and how many other items are in the oven at the same time. After the initial 60 minutes roasting uncovered at high heat, it took the lamb another 3 hours covered at 325◦F in my electric oven.
- Letting the lamb rest after cooking and before breaking it down will allow the juices to redistribute.
- The finished lamb and onion mixture will be very juicy and moist on its own, so you may decide to not use the pan liquids at all.
- Store leftovers of the lamb in a sealed container in the refrigerator for up to 4 days or in the freezer for up to three months. Defrost them in the refrigerator when ready to enjoy, then reheat in a covered skillet with a little bit of water until heated through.
- Sear multiple sides of the marinated lamb in heated oil in a Dutch oven or braiser then remove it;
- Deglaze with red wine or broth and scrape up all the brown bits on the bottom of the pan;
- Stir the onions into the wine, then top with the reserved lamb shoulder and any accumulated lamb juices;
- Add 1 additional cup wine or water. Cover and bring the mixture to a rolling simmer. Then, immediately turn the heat down to medium-low/low to maintain a very low simmer;
- Keep an eye on the lamb and check it every 20 to 30 minutes. As the stovetop heats differently, you will likely need to add additional liquid (chicken broth, vegetable broth or water) to the pot during the cooking process. The lamb should be at least 1/3 – ½ covered in liquid;
- It will still take hours for all the connective tissue to break down and become tender on the stovetop as it does in the oven, but you will need to check it regularly. I also suggest turning the shoulder over every hour and stirring the onions and liquid.
- To achieve the same browning on the outside surface that roasting in a very hot oven does, I suggest searing multiple sides of the marinated lamb roast in a hot skillet before adding it to the slow cooker. Searing locks in a ton of delicious flavor and creates the most delicious crust on the outside.
- Then, mix the lamb and onions together and add them to the slow cooker with the wine;
- Cover and set on low for 6 to 7 hours or high for 3 to 4 hours or until the lamb is fall-apart tender.
This recipe is always a hit with my friend and family. And the leftovers might just be the best part-lamb panini anyone?