Rosemary Garlic Lamb Shoulder with Gravy
Nicole (Simple Home Edit)
Tender, slow-roasted lamb shoulder marinated in garlic, rosemary, and oregano, served with a rich homemade gravy.
Nothing beats a slow-roasted lamb shoulder for Sunday lunch or a cozy dinner. This Rosemary Garlic Lamb Shoulder is packed with flavor, roasted until melt-in-your-mouth tender, and finished with a rich, homemade gravy. Perfect for impressing guests—or just treating yourself to a hearty, soul-warming meal.
🌿 Tips for the Best Lamb Shoulder
- Cook low and slow: Don’t rush the 4-hour cook time. If it's not falling apart, simply cook it longer, covered.
- Use the roasting juices: They’re packed with flavor. Pressing vegetables through a sieve thickens the gravy naturally.
- Resting is key: Always rest the lamb before serving to lock in juices and make carving easier.
💬 Common Questions
“Can I skip the wine?”
Yes! Replace it with extra water or stock. Wine just deepens the flavor but isn’t essential.
“What if I don’t have a roasting pan?”
Any deep baking dish with a tight foil seal will work. Double wrap the top to trap steam.
“Can I use a boneless lamb shoulder?”
You can, but bone-in gives better flavor and moisture. If using boneless, check doneness after 3 hours.
“Can I make it ahead of time?”
Absolutely. Roast a day ahead, store in the fridge, and gently reheat covered in the oven at 160°C (325°F) until hot.
“What’s in ‘mixed herbs’ if I want to customize?”
Good choices include oregano, thyme, rosemary, and marjoram.
🥘 Serving Suggestions
- Classic pairing: Roasted potatoes and a crisp green salad.
- Light option: Serve with steamed greens like broccolini or asparagus.
- Hearty option: Add buttery mashed potatoes to soak up that rich gravy.
✅ Final Thoughts
This rosemary garlic lamb shoulder is the definition of comfort food done right—simple, flavorful, and crowd-pleasing. With just a handful of ingredients and a little patience, you’ll have a fall-apart roast and the most flavorful gravy made from scratch.
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Rosemary Garlic Lamb Shoulder with Gravy
Nicole (Simple Home Edit)Tender, slow-roasted lamb shoulder marinated in garlic, rosemary, and oregano, served with a rich homemade gravy.
Chef's Tips
If the lamb isn't falling apart easily after 4 hours, cover and cook longer.
For a flameproof roasting pan, you can prepare the gravy directly without transferring.
Tools Used
Roasting Pan With Lid
Two Forks
Tongs
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Ingredients
For the Lamb
For the Gravy
To Serve
Instructions
Prepare the Lamb
- 1
Preheat the oven to 180°C (350°F) or 160°C (325°F) fan-forced.
- 2
Marinate the lamb with garlic, rosemary, oregano, salt, pepper, and olive oil, coating it evenly.
- 3
Place onion, carrot, water, and optional white wine in a lidded roasting pan or dish.
- 4
Rest the marinated lamb on top of the vegetables, along with any leftover marinade.
- 5
Cover with a lid or tightly with double foil and roast for 4 hours.
- 6
Check if the lamb pulls apart easily with two forks; if not, re-cover and cook longer.
Rest and Make the Gravy
- 1
Carefully lift the lamb using two sets of tongs and place on a plate or board; cover loosely with foil and rest for at least 15 minutes.
- 2
Place the roasting pan on the stovetop and bring to a simmer over medium heat.
- 3
Whisk in the flour, then add the beef stock, whisking continuously until the gravy thickens (3–4 minutes).
- 4
Season with salt and pepper to taste.
- 5
Pass the gravy through a sieve, pressing vegetables through with the back of a spoon for a thicker gravy.
Serve
- 1
Serve the lamb with the thick gravy, garnished with rosemary sprigs.
- 2
Accompany with roasted potatoes or a green leafy salad if desired.
Comments & Reviews
Sarah W.
4/18/2025
This turned out perfectly for our Sunday roast. The lamb was fall-apart tender, and the gravy was so flavorful. Definitely saving this for Easter too!
James L.
4/19/2025
Followed the recipe to the letter—except I added a touch more wine for the gravy. Absolutely delicious. Served it with roasted potatoes and green beans.
Priya M.
4/20/2025
The slow roast really brings out the flavor. The step to strain and press the gravy was genius—so rich and smooth!
Liam R.
4/22/2025
Cooked this for a family dinner, and it was a hit! I might try it with a boneless shoulder next time for easier carving.
Nadine T.
4/23/2025
I used chicken stock instead of beef and it still worked great. Loved how easy the gravy was to pull together after roasting!
Nutrition Facts
Serving Size: 1 portion (approx. 250g cooked lamb + gravy)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
