Slow-roasted rosemary garlic lamb shoulder

Slow-roasted rosemary garlic lamb shoulder (forequarter roast)

Serves: 4  |  Preparation Time: 15 mins  |  Cooking Time: 3.5 hrs  |  Resting Time: 20mins


1.8kg Tasman lamb shoulder (forequarter roast),bone in 
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 onion, quartered (no need to peel)
1 head garlic, cut in half horizontally
3 garlic cloves, cut into slivers
8 sprigs rosemary
1 cup water

Mashed Potato:
500g potatoes, peeled, cut into 2cm pieces
50g butter
¼ cup milk


2 tbsp flour
500ml beef broth (or 1 cup red wine + 1 cup water)
salt and pepper


  1. Preheat oven to 240°C (220°C fan forced).
  2. Rub the lamb with the olive oil, salt and pepper.
  3. Use a thin, sharp knife to make 12 incisions in the lamb, as deep as possible without piercing through the bottom of the lamb.
  4. Stuff bits of rosemary and garlic slivers into the holes (a chopstick is handy)
  5. Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
  6. Cover with lid or tightly with a double layer of foil. Place in the oven and turn down to 180°C (160°C fan).
  7. Roast, covered, for 3 hours. Remove foil, turn up the oven to 220°C and roast for a further 20 to 30 minutes, until the skin is browned and crisp. By now, you should be able to part the meat with two forks.
  8. Meanwhile, make mashed potato. Bring a large saucepan of water to the boil. Add potato and cook for 8 minutes or until very soft. Drain well. Return potato to the pan (do not return to the heat). Add butter and milk. Mash until smooth, adding a little extra milk to make it creamier, if needed. Season with salt and pepper. Cover to keep warm.
  9. Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes. Prepare gravy (below).
  10. Serve with gravy and mashed potato.

  1. Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).
  2. Place the roasting pan on the stove over medium high heat. Add the flour and stir to mix in with the fat. Cook for 30 seconds. 
  3. Add the stock gradually and stir to combine. Use a potato masher to mash the onion and garlic, making sure that all the garlic squeezes out of the skin. Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove. Season to taste with salt and pepper.
  4. Strain into bowl being sure to squeeze all juices out of garlic etc, then transfer into gravy jug.

Recipe Notes:

For a smaller roast (around 1 kg), cut down roasting time while covered by 20 minutes.

Results may vary.