- 1.5–1.8kg lamb shoulder, bone-in (see note 1)
- 2 tsp salt
- 1 tsp cracked black pepper
- 2 tbsp olive oil
- Juice of 1/2 lemon
- 1 tbsp dried oregano
- 6 small brown onions, peeled and quartered (or 3 large)
- 1 garlic bulb, skin on, cut in half horizontally
- Flatbreads or tortillas to serve
- Tzatziki to serve
- Preheat the oven to 180°C (160°C fan).
- Marinate the lamb shoulder with the salt, pepper, olive oil, lemon juice and oregano. Use your hands to ensure the lamb is evenly coated in the marinade.
- Place the onion and garlic in a lidded roasting dish, rest the lamb on top and add 1.5 cups of water. Cover with the lid (or if using a regular roasting dish, cover tightly with a double layer of tin foil) and roast for 4 hours.
- You should be able to pull the lamb apart easily with a fork when it is done. If not, cover it and return it to the oven until tender.
- Remove the lamb from the oven and rest for 15 minutes.
- For the greek salad, combine the tomato, cucumber, capsicum, vinegar, olive oil, and salt in a bowl. Sprinkle with the crumbled feta and oregano.
- Serve the lamb with Greek salad salsa, flatbreads (or tortillas if using) and tzatziki.
Note 1 – Boneless lamb shoulder can be used, but reduce the cooking time to 3 hours and 30 minutes. If the lamb is not tender enough to pull apart with two forks, return it to the oven until it is.
MAKE AHEAD – Marinate and refrigerate the lamb for up to 48 hours before cooking. I like to have the onions and garlic cut up so that on the day of cooking, all I need to do is place the ingredients in the baking dish. The Greek salad can be prepared in advance too. Cut the vegetables (and refrigerate up until 48 hours before serving) but store the dressing separately. Toss the dressing with the prepared vegetables just before serving.
LEFTOVERS – Refrigerate for up to 2 days. Freeze for up to 2 months – Shred the cooked lamb and freeze it in an air-tight container or reusable sandwich bag. Freeze in small portions and thaw overnight in the fridge. Reheat in the microwave.
This recipe was inspired by Adam Liaw’s Lamb Shoulder recipe, which you can find here.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: lamb
- Method: bake
- Cuisine: Greek
Keywords: Perfect Lamb Shoulder, Perfect Lamb Shoulder recipe, Lamb Shoulder recipe