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Rustic Fall-Apart Lamb Shoulder with Rosemary, Roasted Garlic, and Golden Pan Juices

A slow-roasted lamb shoulder that falls apart with a fork, infused with rosemary, roasted garlic, and rich pan juices.

  • Total Time: 4 hours 50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 large bone-in lamb shoulder (4–5 lbs)
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon cracked black pepper
  • 2 teaspoons smoked paprika
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves

Instructions

  1. Preheat oven to 325°F (165°C).
  2. In a small bowl, mix olive oil, sea salt, black pepper, smoked paprika, rosemary, and thyme to form a paste.
  3. Pat lamb shoulder dry with paper towels. Rub the spice paste all over the lamb, ensuring even coverage.
  4. Place lamb shoulder on a rack in a roasting pan, fat side up. Add 1/2 cup water to the bottom of the pan.
  5. Roast uncovered for 4–5 hours, basting every hour with pan juices, until the meat is fork-tender and pulls apart easily.
  6. Remove from oven, tent with foil, and let rest for 20 minutes before shredding or serving.
  7. Strain pan juices through a fine-mesh sieve; serve alongside the lamb.

Notes

For extra roasted garlic flavor, cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast alongside the lamb for the last 1 1/2 hours. Squeeze cloves into the pan juices before serving.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 30 minutes
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 580
  • Sugar: 0 g
  • Fat: 42 g
  • Carbohydrates: 2 g
  • Protein: 48 g