Fall-apart lamb with rich, veggie-packed gravy – no searing, no stress, just comfort in a roasting pan!
I love the romance of hosting a classic Sunday roast. You know the kind – the comforting sounds of something bubbling away in the oven, the house smelling ever more incredible as time passes. Then when the impressive results hit the table you get to casually say, “Oh, it’s just a little lamb shoulder I threw in earlier,” while pouring gravy into a jug like this is just how you roll on weekends.
But the reality? I’m in activewear that’s never seen the inside of a gym, wiping down the bench, while refereeing a spat about whose turn it is to feed the new pet fish and fielding “what’s for dinner” interrogations. Spoiler: it’s this lamb – my go-to when I want something that looks impressive but requires next to no effort.
No searing, no basting, no stuffing tiny garlic cloves into awkward little crevices. You just rub the lamb with garlic and herbs, toss it in the oven with some veggies, and walk away. Four hours later it practically falls apart when you just look at it. And the gravy? Made from the pan juices and roasted veggies – it’s lush, thick, golden and so worth the (lack of) effort.
This Rosemary Garlic Lamb Shoulder with Gravy is fancy enough for special occasions or guests, yet easy enough for a chaotic Tuesday. It’s best served with crispy roast potatoes – and something green if you’re feeling virtuous – and a side of silence from the table because everyone’s too busy eating. That is the sound of dinner done right. 😂
What should I serve with lamb shoulder?
Roast potatoes are a classic, but mashed potatoes, buttered couscous, or even soft polenta work beautifully too. Add something green like steamed beans, broccolini (tenderstem broccoli), or a leafy salad with balsamic or lemony dressing to cut through the richness.
How do I know when the lamb is done?
The great part about lamb shoulder is that it is virtually impossible to overcook. It gets more deliciously tender the longer you cook it! You’ll know it’s ready when you can pull it apart easily with two forks. If it’s still a bit tough, cover it back up and cook for another 20–30 minutes, checking as you go.
How do I serve lamb shoulder?
Once the lamb is cooked and resting, use two forks (or clean hands, if it’s cool enough) to gently pull the meat apart into chunks or shreds. You can serve it straight on a platter, with the gravy poured over the top or on the side in a jug – rustic and beautiful.
How can I use leftover lamb shoulder?
Try it stuffed into tacos with tzatziki, on a Mediterranean-inspired pizza with olives and feta, or tossed through a warm couscous or grain salad with roasted vegetables. It’s also brilliant in a grilled cheese sandwich with a swipe of mustard, or stirred into pasta with a splash of the leftover gravy!
Watch how to make Rosemary Garlic Lamb Shoulder with Gravy
If you enjoyed Rosemary Garlic Lamb Shoulder with Gravy, I think you’ll love:
Rosemary and Garlic Lamb Leg
Greek Slow-roasted Lamb Shoulder Tacos
Leftover Mediterranean Lamb Pizza
Red Wine Lamb Shanks
Slow-cooker Lamb Shoulder
Rosemary Garlic Lamb Shoulder with Gravy
This no-fuss Rosemary Garlic Lamb Shoulder with Gravy is slow-roasted until it’s meltingly tender, then served with a rich homemade gravy made from the roasting juices. No searing needed – just one pan and the oven does all the work.
- Total Time: 4 hours 10 minutes
- Yield: 6–8 1x
Ingredients
LAMB
- 1.3–1.8 kg (2 lb 14 oz–4 lb) bone-in lamb shoulder (see note 1)
- 2 tbsp freshly minced garlic
- 1 tbsp freshly chopped rosemary
- 1 tsp dried oregano
- 2 tsp sea salt flakes
- ½ tsp cracked black pepper
- ¼ cup (60 ml) extra-virgin olive oil
- 2 brown onions, cut into quarters
- 2 carrots, peeled and cut into large chunks (see note 2 if you’d like to add roast potatoes)
- 1 cup (250 ml) water
- ½ cup (125 ml) dry white wine (optional)
GRAVY
- 2 tbsp plain (all-purpose) flour
- 2 cups (500 ml) beef stock
- Sea salt flakes, to taste
- Cracked black pepper, to taste
TO SERVE
- Rosemary sprigs, to garnish
- Roasted Potatoes
- Green Leafy Salad
Instructions
- Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced).
- In a large bowl (or on a plate/chopping board), marinate the lamb in the garlic, rosemary, oregano, salt, pepper and olive oil. Use your hands to ensure the lamb is evenly coated on all sides.
- Place the onion, carrot, water and white wine in a lidded roasting pan or dish. Rest the marinated lamb on top of the vegetables, along with any of the residual marinade in the bowl. Cover with the lid (or, if using a regular baking dish, cover tightly with a double layer of foil) and roast for 4 hours.
- You should be able to pull the lamb apart easily with two forks when it is done. If not, re-cover it and return to the oven until tender (see note 3).
- Remove the lamb from the oven. Carefully lift the lamb from the roasting pan, using two sets of tongs (as it will fall apart easily). Place it on a plate or chopping board, cover it loosely with foil and allow to rest for at least 15 minutes.
- To make the gravy, place the roasting pan on the stovetop (you may need to transfer the contents into a flameproof pan). Bring to a simmer over medium heat.
- Whisk in the flour (it’s okay if lumps form) and, once dissolved, pour in the beef stock. Cook, whisking, for 3–4 minutes, or until the gravy is thick. Season with salt and pepper to taste. Pass the gravy through a sieve, pressing as much of the vegetables through the sieve using the back of a spoon (I like to do this into a large measuring jug, but you could use a large bowl too). You’ll be left with a thick gravy.
- Serve with rosemary sprigs and roasted potatoes or a leafy salad, if desired.
Notes
Note 1 – Boneless lamb shoulder can be used, but reduce the cooking time to 31/2 hours. If the lamb is not tender enough to pull apart with two forks at the end of cooking time, return it to the oven, checking every 15 minutes until it is done.
Note 2 – If you’d like to cook potatoes in the same pan as the lamb, you can do that, but they will be the soft and caramelised type, rather than the crispy, crunchy type. Peel eight all-purpose potatoes and cut them into thick wedges. Place the potatoes in the base of the roasting pan in step 3, along with the carrots and onion. If you prefer crispy roast potatoes, cook the potatoes separately as per my BEST Roast Potatoes (pictured).
Note 3 – There is no need to uncover the lamb in the final stages of cooking. The length of cooking time ensures that, even without direct heat, the end result is perfectly cooked, tender lamb with a caramelised crust. However, if the lamb is still unable to be shredded with two forks at the end of the cooking time, continue cooking until it is, checking every 15–20 minutes. If it’s still not caramelised at the end of the cooking time (which could be due to the oven not being hot enough or the roasting pan not conducting enough heat), increase the oven temperature to 220°C (425°F) (200°C/400°F fan-forced). Return the lamb to the oven, uncovered, for an additional 15–20 minutes or until the lamb is caramelised to your liking.
Make ahead
You can marinate the lamb up to 24 hours ahead. Rub the garlic, herbs, oil, salt and pepper over the lamb, cover and refrigerate. Bring it to room temperature for about 30–45 minutes before roasting. You can also chop the vegetables and store them in an airtight container in the fridge until you’re ready to cook.
To cook ahead for entertaining or a family dinner:
The entire dish – lamb and gravy – can be made ahead of time and reheated without losing any of that tenderness or flavour.
Here’s how:
- Roast the lamb and make the gravy as per the recipe.
- Once cooked, while still warm, shred or portion the lamb and transfer it (along with any juices) into a large baking dish or shallow container.
- Store the gravy separately in a jug or airtight container.
- Let both cool completely, then refrigerate for up to 3 days.
To reheat:
- Lamb – Cover the pan with foil and reheat in a 180°C (350°F) (160°C/325°F fan-forced) oven for 25–30 minutes, or until piping hot. Add a splash of water or beef stock to the base of the pan, before reheating, to help keep it juicy.
- Gravy – Reheat on the stovetop over low heat, stirring until smooth and hot. Add a little water or extra beef stock if it’s too thick.
- Serve with freshly made sides (like roast potatoes or a leafy salad) and you’ve got a stress-free dinner that tastes like it just came out of the oven.
Leftovers
Shred any leftover lamb and store it in an airtight container in the fridge for up to 3 days. Store the gravy separately – to stop it absorbing completely into the lamb – in an airtight container in the fridge for up to 3 days.
To reheat, add a splash of stock or water and warm the lamb gently in a covered pan or the microwave until hot. Reheat the gravy on the stovetop or in the microwave, stirring until smooth.
Freezing – The lamb and gravy both freeze beautifully. Portion the shredded lamb into containers or snaplock bags (with a little gravy to keep it moist), label and freeze for up to 2 months. Thaw overnight in the fridge for best results and reheat as above.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Lamb, Family Favourites
- Method: Roast, One Pan
- Cuisine: Modern Australian
