Traditional Lamb Shoulder Roast

By
Syrie Wongkaew
Syrie Wongkaew
Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine.
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Updated on 05/31/24
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A large platter with a lamb roast served over roasted root vegetables, roasted onion, and a small side bowl of mint sauce

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

Prep: 20 mins
Cook: 2 hrs
Total: 2 hrs 20 mins
Servings: 6 servings

It's no secret that Australians and New Zealanders love lamb. They eat it by the rack, in a stew, and as biryani (an Indian lamb and rice dish). But perhaps one of their favorite ways to prepare this tender meat is to roast it. This recipe is easy, and once you taste its marvelous flavor, you'll likely want to put this into your regular meal rotation, perhaps with some mint sauce on the side, as Australians often do.

  • The two most common lamb roast cuts are the leg and the shoulder. The shoulder used in this recipe has more fat than the leg and therefore requires slower cooking. If you have chosen to use a leg instead of a shoulder, cook it for 20 to 30 minutes per pound depending on whether you want rare, medium, or well-done meat. Serve this roast with a fresh salad and a light red wine.

Tips for Making Lamb Roast Recipe

  • Use a thermometer - Lamb should be cooked until a meat thermometer placed in its thickest part reads 140 F for rare, 160 F for medium, and 170 F for well done.
  • Leftovers are welcomed - Thinly slice the leftover lamb and use it for sandwiches or gyro.
What You'll Need to Make This Lamb Shoulder Roast Recipe
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"This roasted lamb shoulder was easy to make and so tender and juicy. The garlic and rosemary complement the lamb, and the potatoes are tender and infused with flavor. The aromatics studded all over the lamb make every bite delicious." —Jasmine Smith

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Ingredients

  • 6 medium (about 6 ounces each) white potatoes, cut into 1-inch-thick slices

  • 2 medium (10 to 12 ounces each) sweet potatoes, cut into 1-inch-thick slices

  • 2 medium white onions, cut in half

  • 1/4 cup olive oil, divided

  • 2 1/2 teaspoons fine salt, divided

  • 1 (5-pound) bone-in lamb shoulder

  • 6 cloves garlic, cut into slivers

  • 6 sprigs fresh rosemary, cut into 1 1/2-inch lengths

  • Mint sauce, for garnish

Steps to Make It

  1. Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.

    Ingredients to make traditional lamb roast

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  2. Toss 6 medium (about 6 ounces each) white potatoes (cut into 1-inch thick slices), 2 medium (10 to 12 ounces each) sweet potatoes (cut into 1-inch thick slices), 2 medium white onions (cut in half) with 2 tablespoons olive oil and 1 teaspoon fine salt in a roasting pan and spread out in one even layer.

    A large roasting oan lined with sliced potatoes, sliced sweet potatoes, and halved onions

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  3. Place the 1 (5-pound) bone-in lamb shoulder on top of the vegetables, rub the lamb with 2 tablespoons olive oil, and sprinkle with the remaining 1 1/2 teaspoons fine salt.

    A roasting pan with sliced potatoes and halved onions, with lamb shoulder on top, coated in oil and topped with salt

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  4. Use the point of a sharp knife to make small incisions about 1 inch deep, and 1 to 1 1/2 inches apart over the surface of the lamb.

    A roasting pan lined with sliced potatoes and halved onions, with a lamb shoulder, pieced with a knife all over the top

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  5. Push the 6 cloves garlic (cut into slivers) and 6 sprigs fresh rosemary (cut into 1 1/2-inch lengths) deep into the slits.

    A roasting pan with sliced potatoes and halved onions, with a lamb should on top, with garlic and rosemary sprigs in small slits on top

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  6. Place the roasting pan on the middle oven rack and roast for 1 3/4 hours to 2 hours, or until the lamb is fork-tender.

    A roasting pan with roasted sliced potatoes and halved onions, with a roasted lamb shoulder with garlic and rosemary sprigs

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  7. Remove from the oven and transfer the lamb to a serving platter.

    A round platter with roasted lamb shoulder, with rosemary and garlic in small slits on top

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  8. Cover the lamb with foil and let it rest for 10 minutes.

    A round platter with a roasted lamb shoulder covered in foil

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  9. Serve the lamb with the roasted potatoes and onions, and mint sauce on the side.

    A large oval platter with roasted lamb shoulder, served with sliced roasted potatoes, sweet potatoes, and halved onions

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

How to Store and Freeze Lamb

As a general rule, lamb can be kept in the refrigerator for up to three days and in the freezer, well-wrapped, for up to 3 months.

Nutrition Facts (per serving)
876 Calories
29g Fat
68g Carbs
83g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 876
% Daily Value*
Total Fat 29g 37%
Saturated Fat 8g 42%
Cholesterol 242mg 81%
Sodium 1200mg 52%
Total Carbohydrate 68g 25%
Dietary Fiber 8g 28%
Total Sugars 17g
Protein 83g
Vitamin C 38mg 191%
Calcium 136mg 10%
Iron 10mg 55%
Potassium 2551mg 54%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)