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Slow-Roasted Lamb Shoulder with Spicy Nduja, Wild Honey, and Rosemary Crust

Fall-apart tender lamb shoulder coated in a fiery nduja and honey glaze, slow-roasted with rosemary for a sweet and spicy crust.

  • Total Time: 4 hours 45 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 5 lb lamb shoulder, bone-in
  • 3 tbsp 'nduja paste
  • 1/3 cup honey
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken broth

Instructions

  1. Preheat oven to 300°F (150°C).
  2. In a small bowl, mix nduja paste, honey, olive oil, garlic, rosemary, salt, and pepper to form a paste.
  3. Place lamb shoulder in a roasting pan and rub the paste all over the meat.
  4. Pour chicken broth into the pan around the lamb (not over the crust).
  5. Cover tightly with foil and roast for 4 hours, basting every hour with pan juices.
  6. Remove foil and increase oven to 425°F (220°C). Roast 20-30 minutes until crust is caramelized.
  7. Let rest 15 minutes before shredding or slicing.

Notes

For extra heat, add 1 tsp red pepper flakes to the paste. Leftovers are excellent in sandwiches.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Method: Main Course
  • Cuisine: Italian-inspired

Nutrition

  • Calories: 520
  • Sugar: 12 g
  • Fat: 35 g
  • Carbohydrates: 15 g
  • Protein: 38 g