Slow Roasted Lamb Shoulder

Mouth-watering, fall-off-the-bone Slow Roasted lamb shoulder has never been easier to cook. This slow-roasted recipe requires minimal prep time but packs in a lot of irresistible Yemeni flavor. 

It’s a shame that Yemeni cuisine isn’t familiar in the United States, but that’s what I’m here for! I’ve always wanted to try to make slow-roasted lamb shoulder with the bold, warm flavors of Yemen, including cinnamon, cardamom, cloves, and coriander seeds. At the same time, I love introducing my readers to delicious new types of food that they may have never experienced before. So, this seemed like the perfect opportunity to do both things simultaneously!

This warm, rich, and inviting dish is the perfect meal to serve on a Sunday afternoon for gatherings with family and friends. It pairs perfectly with my incredible Yemeni basmati rice. And while it may sound like a lavish dinner that will take hours to prepare, the truth is that you only need to invest half an hour in preparing the lamb! The rest is all cooking time (in other words, time for you to relax with loved ones!) So, impress your family without breaking a sweat with this unique and exciting recipe. 

What Cut of Lamb Should I Choose?

I prefer to work with the lamb shoulder when I prepare the slow-roasted lamb. You don’t have to go this route, though. If you like (or can’t find lamb shoulder at your local grocer or butcher), you can also opt for an excellent fatty cut of a leg of lamb. Regardless of your choice, I strongly recommend cutting a few slits in the meat so the flavors can fully penetrate the lamb. 

How Long Should I Cook Lamb?

Your cooking time will depend on the cut of meat you choose and its size. Additionally, variations in cook time may occur whether your heart is bone-in or boneless. If you’re cooking with bone-in meat, you want the lamb to fall off the bone. Ultimately, you want the meat to be incredibly tender and juicy. You can tell that the meat is ready when it is very soft when you press on it. Investing in a cooking thermometer and checking that the internal temperature has reached 170 degrees Fahrenheit before serving is also smart.

As you master this recipe, you may need to play around with time to find what suits you and your cooking equipment. When I prepared my slow-roasted lamb, I cooked the shoulder at 400 degrees F for 30 minutes to activate the juices and fat. From here, I reduced the heat to 275 degrees F and continued to roast it for seven hours. During the last 30 minutes, I removed some of the juices, poured them over the meat, and let it brown for another fifteen minutes. And it was divine falling of the bone, the most tender lamb meat I ever tasted. 

What Should I Serve with Slow-Roasted Lamb?

As I mentioned earlier, my Yemeni basmati rice is the perfect companion for Yemeni-style lamb. Beyond this, you have many options for creating a spectacular meal. Start with an appetizer of fresh vegetables and homemade hummus, or whip up an excellent and delightful cucumber salad. Salaita Arabia and Fattoush salads are all other wonderful options.