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Roast Lamb Shoulder

User Rating 3 Star Rating (4 Reviews)


Roast lamb shoulder recipe with garlic, lemon juice, and other seasonings.


  • 1 large clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons salt
  • dash pepper
  • 1 tablespoon lemon juice
  • 1 lamb shoulder roast, boneless, about 3 to 4 pounds
  • .
  • Gravy:
  • reserved meat juices
  • water
  • 3 tablespoons flour
  • 1/2 cup cold water


Combine minced garlic, flour, salt, pepper, and lemon juice, rub all over roast. Place lamb on a large sheet of heavy duty foil; wrap and secure edges of foil. Place wrapped roast in a shallow roasting pan. Roast at 425° for 3 hours, or until a meat thermometer registers about 170°. Open foil the last 30 minutes or roasting. Remove meat to a platter. Pour pan juices into a 2-cup measuring cup and add water to make 1 3/4 cups. Transfer meat juices to a saucepan and place over medium heat. Put 3 tablespoons flour in a small cup or bowl; stir in 1/2 cup cold water. Pour into the meat juice mixture; cook, stirring constantly, until thickened.
Roast lamb shoulder serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 2 out of 5
too overcooked, Member sheilaflock

I should have listened to the other review about the heat being too hi...he was right. I used a 4 1/2 pound roast, larger than the recipe called for, and at 2 1/2 hours it was done. And, it was maybe still very slightly frozen inside when it went into the oven! I think the heat should be lowered for this recipe.....

25 out of 27 people found this helpful.

See all 4 reviews

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