Nigella Slow Cooked Lamb Shoulder Recipe

This slow-cooked lamb shoulder is tender, juicy, and packed with flavor. It’s cooked with garlic, rosemary, and onions, then finished with a rich, homemade gravy. A perfect dish for a cozy dinner or a special gathering!

Ingredients Needed:

• 1.8kg / 3.5 lb lamb shoulder (bone-in) 
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 onion, quartered 
• 1 head garlic
• 3 garlic cloves
• 8 sprigs rosemary
• 1 cup water

Gravy:

• 2 tbsp flour
• 2 cups beef broth
• Salt and pepper

How To Make Slow-Cooked Lamb Shoulder Recipe?

1. Preheat the oven: Set the oven to 240°C.
2. Season the lamb: Rub olive oil, salt, and black pepper all over the lamb.
3. Make deep cuts: Use a sharp knife to cut 12 deep slits in the lamb, but don’t cut through the bottom.
4. Stuff with garlic and rosemary: Push garlic slivers and rosemary pieces into each cut.
5. Prepare the roasting pan: Place the onion quarters, halved garlic bulb, and rosemary sprigs in a roasting pan. Put the lamb on top and pour 1 cup of water around it.
6. Slow roast: Cover tightly with foil or a lid. Lower the oven temperature to 180°C and roast for 3 hours.
7. Brown the lamb: Remove the foil and check if there is still liquid in the pan. If dry, add ¾ cup water to prevent burning. Turn the oven up to 220°C and roast uncovered for 20-30 minutes until golden and crispy.
8. Check if it’s done: The lamb should be soft enough to pull apart with two forks. If not, cover and cook longer at 180°C.
9. Let it rest: Transfer the lamb to a plate, cover it with foil and tea towels, and let it rest for at least 20 minutes before serving.
10. Make the gravy: Tilt the roasting pan and remove most of the fat, leaving about 2 tbsp. Place the pan over medium-high heat, stir in flour, and cook for 30 seconds. Slowly add the broth (or wine + water), stirring well. Mash the onion and garlic with a potato masher for extra flavor. Simmer for 1-2 minutes until slightly thickened, season with salt and pepper, strain, and serve.

Recipe Tips:

• Make deep cuts in the lamb: Cut deep slits in the lamb so the garlic and rosemary go inside. This helps flavor the meat from the inside, making it more delicious.
• Cover tightly for slow cooking: Use a tight lid or two layers of foil to keep the steam inside. This makes the lamb tender and juicy instead of dry.
• Check for enough liquid: Before uncovering the lamb, make sure there is still some liquid in the pan. If it looks dry, add ¾ cup of water to stop the onions and garlic from burning.
• Roast uncovered for crispy skin: After slow cooking, roast the lamb uncovered at high heat for 20-30 minutes. This gives it a crispy, golden crust while keeping the inside tender.
• Let the lamb rest before serving: After cooking, cover the lamb and let it rest for at least 20 minutes. This helps the juices spread evenly, making every bite soft and full of flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the lamb cool down first. Then, put it in an airtight container and store it in the fridge for up to 4 days.
• Freeze: Once cooled, shred the lamb and store it in a freezer-safe container. It can stay frozen for up to 3 months.
• Reheat: Heat a pan over low-medium heat, add a little broth or water, and warm the lamb while stirring occasionally for about 5 minutes until heated through.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 120mg
• Sodium: 500mg
• Potassium: 600mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 40g

Try More Nigella Lawson Recipes:

• Nigella Roast Chicken Stuffing Recipe
• Nigella Semolina Pudding Recipe
• Nigella Pavlova Recipe

Nigella Slow Cooked Lamb Shoulder Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

3

hours 

30

minutes

Calories

450

kcal

This slow-cooked lamb shoulder is tender, juicy, and packed with flavor. It’s cooked with garlic, rosemary, and onions, then finished with a rich, homemade gravy. A perfect dish for a cozy dinner or a special gathering!

Ingredients

• 1.8kg / 3.5 lb lamb shoulder (bone-in) 

• 2 tbsp olive oil

• 2 tsp salt

• 1 tsp black pepper

• 1 onion, quartered 

• 1 head garlic

• 3 garlic cloves

• 8 sprigs rosemary

• 1 cup water

• Gravy:

• 2 tbsp flour

• 2 cups beef broth

• Salt and pepper

Directions

• Preheat the oven: Set the oven to 240°C.
• Season the lamb: Rub olive oil, salt, and black pepper all over the lamb.
• Make deep cuts: Use a sharp knife to cut 12 deep slits in the lamb, but don’t cut through the bottom.
• Stuff with garlic and rosemary: Push garlic slivers and rosemary pieces into each cut.
• Prepare the roasting pan: Place the onion quarters, halved garlic bulb, and rosemary sprigs in a roasting pan. Put the lamb on top and pour 1 cup of water around it.
• Slow roast: Cover tightly with foil or a lid. Lower the oven temperature to 180°C and roast for 3 hours.
• Brown the lamb: Remove the foil and check if there is still liquid in the pan. If dry, add ¾ cup water to prevent burning. Turn the oven up to 220°C and roast uncovered for 20-30 minutes until golden and crispy.
• Check if it’s done: The lamb should be soft enough to pull apart with two forks. If not, cover and cook longer at 180°C.
• Let it rest: Transfer the lamb to a plate, cover it with foil and tea towels, and let it rest for at least 20 minutes before serving.
• Make the gravy: Tilt the roasting pan and remove most of the fat, leaving about 2 tbsp. Place the pan over medium-high heat, stir in flour, and cook for 30 seconds. Slowly add the broth (or wine + water), stirring well. Mash the onion and garlic with a potato masher for extra flavor. Simmer for 1-2 minutes until slightly thickened, season with salt and pepper, strain, and serve.

Notes

• Make deep cuts in the lamb: Cut deep slits in the lamb so the garlic and rosemary go inside. This helps flavor the meat from the inside, making it more delicious.
• Cover tightly for slow cooking: Use a tight lid or two layers of foil to keep the steam inside. This makes the lamb tender and juicy instead of dry.
• Check for enough liquid: Before uncovering the lamb, make sure there is still some liquid in the pan. If it looks dry, add ¾ cup of water to stop the onions and garlic from burning.
• Roast uncovered for crispy skin: After slow cooking, roast the lamb uncovered at high heat for 20-30 minutes. This gives it a crispy, golden crust while keeping the inside tender.
• Let the lamb rest before serving: After cooking, cover the lamb and let it rest for at least 20 minutes. This helps the juices spread evenly, making every bite soft and full of flavor.