Garlic and herb lamb shoulder

It’s that time of the year again, when having a Santa-like food belly is acceptable. I made this lamb shoulder last week with my flat mates for our Christmas dinner, which is a great alternative for those aren’t a huge fan of turkey. I usually make chicken because it’s easy and doesn’t seem as daunting. But this year, I decided to rise up to the challenge and cook lamb!


Surprisingly, it was easier than I thought. And the lamb was succulent and juicy. We had it with roast potatoes, stuffing, gravy, vegetables and everyones favourite— Yorkshire puddings! Mmmmmm…

Check out the super simple recipe!


  • Lamb shoulder
  • Whole peeled bulb of garlic
  • 2 tbsp rosemary
  • 2 tbsp ras-el-hanout
  • 2 tbsp Salt
  • 2 tbsp Pepper
  • 1/4 cup butter sliced
  • Drizzle of olive oil
  • Handful of parsley


Preheat oven on full.

  1. Score the lamb shoulder with a sharp knife.
  2. In a pestle and mortar, add the garlic cloves, rosemary, ras-el-hanout, parsley and oil. Crush the herb and garlic mixture together until there are crushed but chunky pieces of garlic left.
  3. Rub this mixture onto the lamb.
  4. Put slices of butter into the scored meat, and drizzle olive oil over the lamb and rub.
  5. Sprinkle salt and pepper.
  6. Place lamb in a deep baking tray and add 200ml of water, then tightly cover tray with foil.
  7. Roast on highest heat for 1 hour.
  8. Take the tray out carefully and lift the foil.
  9. Using a spoon, pour the lamb juices that are in the tray over the lamb, then put back in oven.
  10. Turn down heat to 180 C and roast another hour.
  11. Then turn down to 150 C and roast another hour.
  12. After roasting for 3 hours, the lamb will come out tender, juicy and falling off the bone!

You can use the lamb juices to make gravy. Just fry some onions, add the juices, and flour. Stir vigorously to remove any lumps and then strain into a gravy boat and serve.

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