Slow Cooked Lamb Shoulder with Root Vegetables – 4-Hour Recipe
A hearty, slow‑roasted lamb shoulder rests atop a bed of buttery, herb‑infused root vegetables. The low‑and‑slow cooking makes the meat fall off the bone while the vegetables soak up rich, savory juices, perfect for a comforting Sunday dinner.
Recipe by Scoff · Structured by ReelsMeals
From: YouTube(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 1 4/5 oz unsalted butter
- 2 onion
- 6 potatoes
- 4 carrots
- 1 celeriac
- 1 rosemary
- 8 garlic
- 1 1/10 pt lamb stock
- 1 1/10 cups dry white wine
- 4 lb lamb shoulder (bone‑in)
- salt, to taste
- black pepper, to taste
Instructions
- 1Preheat the oven to 284°F (275°F, gas mark 1).
- 2Melt the butter, then combine it in a large Pyrex or heavy‑based casserole dish with the sliced onions, potatoes, carrots, celeriac, chopped rosemary and crushed garlic; season generously with salt and pepper and toss to coat evenly.
- 3Spread the vegetable mixture in an even layer on the bottom of the dish.
- 4Pour the lamb stock and white wine over the vegetables.
- 5Place the whole lamb shoulder on top of the vegetables and season the meat with additional salt and pepper.
- 6Set the pan over high heat on the stovetop and bring the liquid to a gentle simmer.
- 7Cover the pan with a lid and transfer it to the pre‑heated oven; cook for 3½–4 hours, or until the meat is tender and falling off the bone.
- 8During the last 30 minutes, remove the lid to allow the liquid to reduce and the top of the lamb to crisp; skim off any excess fat that rises to the surface.
- 9Remove the pan from the oven, let the meat rest briefly, then serve the lamb shoulder with the roasted root vegetables, spooning the pan juices over everything.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Preheat before assembling
Heat the oven to 140 °C before mixing the vegetables and butter.
Simmer before baking
Bring the liquid to a gentle simmer on the stovetop before covering and transferring to the oven.
Uncover for the final 30 minutes
Remove the lid during the last 30 minutes to reduce liquid and crisp the lamb top.
Rest briefly before serving
Let the meat rest briefly after removing from the oven before serving.
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Frequently asked questions
- How long does it take to make Slow Cooked Lamb Shoulder with Root Vegetables?
- About 4 hours 30 minutes in total: 30 minutes of prep and 4 hours of cooking.
- How many servings does this Slow Cooked Lamb Shoulder with Root Vegetables recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Slow Cooked Lamb Shoulder with Root Vegetables recipe come from?
- It was shared by Scoff on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.