Italian Recipe Collection

main course meat

12-Hour Lamb Shoulder

Ingredients

Instructions

  1. Marinade / Rub: Mix the rosemary, garlic, salt, and pepper with the olive oil.
  2. Slather and Marinate (Optional): Slather the rub all over the lamb shoulder, making sure to work it thoroughly into all the cracks and crevices. Do this directly in the roasting pan. If time permits, leave the lamb to marinate for 2 hours at room temperature in the pan, or up to 24 hours in the refrigerator.
  3. Add Aromatics and Water: Cut the red onions into wedges, place the wedges underneath the lamb, and pour the water into the pan.
  4. Brown for 45 Minutes: Place the lamb in the oven uncovered for 45 minutes at 160°C to jump-start the browning process. It will brown further once covered, but this ensures a beautifully caramelized exterior.
  5. Slow Roast for 12 Hours: Cover the lamb with a sheet of baking paper, followed by two tightly sealed layers of aluminum foil (or preferably, a heavy roasting pan lid) to prevent steam and moisture from escaping. Return to the oven and roast for 12 hours at 100°C.
  6. Check for Doneness: After 12 hours, the meat should be exceptionally tender and pull apart effortlessly (check the side rather than the top to preserve the presentation). The pan will be filled with a generous amount of rich, flavorful cooking juices.