Roasted Lamb Shoulder Spices (Printable)

Slow-cooked lamb shoulder seasoned with an aromatic blend of spices and herbs, offering rich, tender meat and savory vegetables.

# What You Need:

→ Meat & Protein

01 - 1 bone-in lamb shoulder (approximately 5 lbs)

→ Marinade & Spices

02 - 4 cloves garlic, minced
03 - 2 tbsp fresh rosemary, chopped
04 - 1 tbsp fresh thyme leaves
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1 tsp ground cinnamon
09 - ½ tsp ground black pepper
10 - 2 tsp sea salt
11 - Zest and juice of 1 lemon
12 - 4 tbsp olive oil

→ Vegetables

13 - 2 large onions, thickly sliced
14 - 2 carrots, cut into large chunks
15 - 1 bulb garlic, halved horizontally

→ Liquids

16 - 1 cup chicken or lamb stock
17 - ½ cup dry white wine (optional)

# How to Make It:

01 - Set oven to 325°F.
02 - Combine minced garlic, rosemary, thyme, cumin, coriander, paprika, cinnamon, black pepper, salt, lemon zest, lemon juice, and olive oil until a paste forms.
03 - Pat lamb shoulder dry and rub spice paste all over, working it into all surfaces.
04 - Place sliced onions, carrots, and halved garlic bulb in a large roasting pan, then set lamb shoulder on top.
05 - Pour stock and wine (if using) around vegetables in the pan.
06 - Cover pan tightly with foil or lid and roast for 2.5 hours.
07 - Remove cover, increase oven temperature to 400°F, and roast uncovered for 30 minutes until lamb is golden and tender.
08 - Transfer lamb to a board, loosely cover with foil, and rest 15 minutes. Skim excess fat from pan juices and serve alongside lamb and vegetables.

# Expert Suggestions:

01 -
  • The spice paste creates an incredible crust while keeping the meat impossibly tender inside—it's that perfect balance that makes people ask for seconds
  • Three hours might sound long, but you're mostly just letting the oven do the work while your kitchen smells absolutely incredible
  • Feeds six people generously, making it perfect for when you want to impress without spending all day cooking
02 -
  • The spice paste needs to go everywhere on the lamb—crevices, undersides, everything. Bare spots will dry out and disappoint you. Trust the paste.
  • Marinating overnight (as mentioned in the notes) actually makes a profound difference. The spices penetrate deeper and the flavors meld. If you have the time, do it.
  • Resting the lamb after cooking is non-negotiable. I learned this the hard way by cutting into it too soon. Those 15 minutes make the difference between juicy perfection and a slightly dry surface.
03 -
  • Bring your lamb to room temperature before roasting—about 30 minutes out of the fridge. It cooks more evenly and the spice paste adheres better.
  • If your oven runs hot, reduce the temperature slightly. Every oven is different, so use a meat thermometer. Lamb shoulder is done at 71°C (160°F) internal temperature.
  • Double the spice paste recipe. It's so good you'll want extra to spoon over the finished meat and vegetables. Yes, really.

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