Garlic and spice rubbed slow roast shoulder of lamb

For as long as I can remember the most traditional meal I can think of for Easter is lamb. After eating a lot of fish and vegetarian foods M wanted lamb for Easter and we agreed that a whole shoulder of lamb for two would be just what we needed. Lamb for Easter is very traditional, the spring lambs are ready for eating and it is a great time to eat them. We don’t eat red meat very often, we eat more and more fish and vegetarian so this was a treat. There was only two of us so there was plenty of lamb for dinner as well as for left over dishes. I know I have done roast lamb before but I loved this seasoning and wanted to share it.


The shoulder cooks low and slow, add spices and it will make your whole house smell wonderful, it really is a great way to build up an appetite! The long cooking time makes the meat fall of the bone tender, all I need to separate it are two forks. I love to serve it in the middle of a table and everyone can just tuck in. Lamb is a rich meat so in this recipe I used a minimal amount of oil and still got a lovely crispy skin.


Slow roast shoulder of lamb 

preparation time 5 minutes 

cooking time 5 hours 

resting time 30 minutes 

oven 140C or 285F

serves 4-5 


  • 1 shoulder of lamb, bone in
  • 2 sprigs of rosemary
  • 2 tsp paprika powder
  • 2 tsp black mustard seeds
  • 1 tsp ground coriander
  • 2 tsp sea salt
  • 7 garlic cloves
  • 1 tbsp of oil, I used rapeseed

Chop the rosemary fine and peel the garlic cloves. Crush the garlic cloves in to a small bowl, add the spices, it might seem like a lot but there is a lot of meat to spice. Mix everything and add the oil to bind it all together, you might not need a whole tablespoon as the crushed garlic will be quite wet.





Rinse the meat, pat dry and remove any traces of blood. Stab the meat with a small sharp knife to create little pockets. Add the spice mixture to the meat and rub it in all around the lamb shoulder. Make sure some gets in to the pockets as well so the spices can penetrate the meat whilst cooking.





Spice rubbed lamb shoulder 20April_RubbedLamb


Put the lamb in the oven and just leave it there for up to 5 hours, at least 4.5! This is a great dish, it takes care of itself despite the long cooking time.


Lamb is a very rich meat and I wanted something light to go with it. I had a lot of vegetables hanging around in the fridge that would be nice, the cauliflower became a lovely mash, gently spiced with truffle. A carrot and a small courgette along with a bunch of spring onions made for a base for a frittata, see recipe here and used what vegetables I had at home.


Frittata ingredients 20April_FrittataMix




The vegetables made the meal light, we might have eaten a little bit too much meat, it just flaked off the bone and we pulled chunks of it and just enjoyed the flavor!




The frittata looked lovely and added the vegetables I wanted along with the cauliflower mash.




After a few bites I realized that it would be even better with some jelly and I got some absolutely delicious quince and thyme jelly from the lovely Mel, host of the wonderful blog ediblethings, have a look here for some inspiration! Thank you, we couldn’t get enough of it! 🙂



6 Responses to “Garlic and spice rubbed slow roast shoulder of lamb”
  1. Ngan R. says:

    Why, yes, Petra, I would love to come over and take some slow roast lamb off your hands. This looks oh-so-scrumptious and well paired with the cauliflower mash and frittata!

    • petra08 says:

      You are always welcome! There was more than enough for a big party! The sides made it lighter as lamb is a little heavy but we did tuck in! 🙂

  2. Hilda says:

    That does look like a super special occasion dinner. I share your enthusiasm for good lamb, especially with those spices and herbs.

    • petra08 says:

      Hi Hilda
      Thank you! I have noticed that much more fish sometimes makes me crave red meat and lamb is always a treat 🙂

  3. Nancy says:

    This lamb looks perfect! Especially with that crispy, browned skin. It sounds as if it was seasoned to perfection. Delicious!

    • petra08 says:

      Hi Nancy
      Thank you. We loved the skin as well and the garlic was nice, caramelised and mellow in flavour 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: