This recipe is a dinner party DREAM. Deceptively easy, with barely any wash-up and easy to prepare in advance. Just you, your guests and your glass of wine! The lamb shoulder is cooked low and slow in an oregano, olive oil and lemon juice marinade. It’s zero fuss, resulting in fall-apart, perfectly cooked lamb on a bed of caramelised onion and garlic. I like to serve this dish with flatbread, tzatziki and Greek salad.
Greek salad
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.
Keywords: Perfect Lamb Shoulder, Perfect Lamb Shoulder recipe, Lamb Shoulder recipe
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supermarymary says:
This recipe is on my list for this weekends dinner. Is the method and cooking time the same if I make it in my slow cooker?
leighhavelka says:
Just making for the second time. So easy and delicious! Thank you
★★★★★
112736051746893857607 says:
Making this again tonight for the second time. The first time I made it for the family for father’s day and it was a huge hit. Your recipes have changed my life. I find picking meals for the week just so simple now. Thank you so much!
★★★★★
Nicole says:
Your message has made my day! Thank you so much – I am so glad you loved it as much as we do and that you’re finding planning simpler… Means more to me than I can tell you! x
madelineshedden says:
Oh. My. Goodness. This was AMAZING!! And so so simple! I used my slow cooker. We are all recovering from COVID and I needed an easy, fresh delicious meals to nourish the family. Everyone rated this very highly and will now be on the weekly menu. Thank you so much for sharing.
★★★★★
Nicole says:
Oh this was so beautiful to read, I am so glad that the meal gave you all the nourishment that you needed after being unwell you poor things! I am so glad you loved it as much as we do. Thank you SO much for taking the time to write and rate the recipe. Nic x
jessicasmith says:
Nic! I never cook lamb, I’ve always disliked it much to my parents and partners dismay. I’m trying to find ways I enjoy it as we’ll soon have a lot of lamb to work our way through. I made this tonight and I’m blown away by how simple, delicious and comforting it was. I served it as you suggest, with the Greek salad and flatbreads and thoroughly enjoyed every bite 👌🏻
★★★★★
Nicole says:
Oh wow! This is so wonderful to hear. I think it’s so beautiful that you made this dish for your family knowing you’re not the biggest fan of lamb, but am SO happy you enjoyed it! Confession – I’m very picky with lamb myself. This recipe and crumbed lamb cutlets are my absolute favourites. Thank you so much for taking the time to write, means more to me than I can tell you! Nic x