The very best Lamb Shoulder with Garlic and Rosemary – Gluten free


Lamb is delicious all year round, but now that autumn is well and truly upon us in the Northern hemisphere, we do appreciate a hot roast even more!

This wonderful roast lamb shoulder is slow cooked in the oven in order to really lure out all the yummy flavours. The meat is so tender that it literally melts in your mouth!

“This is ridiculously delicious!” said my husband as he took his first bite, a statement that more or less sums it up. This beautiful dinner was nothing short of a micro break on that stormy autumn evening. The warming smell of lamb slowly roasting in garlic and rosemary filled the room, and made the red wine taste even better.

This dinner has that fancy look about it, but is remarkably simple. You barely have to do anything at all!

This is what you need:

  • 125 ml apple cider vinegar
  • 90 grams soft brown sugar
  • 1 tbsp olive oil
  • Ground salt and pepper
  • A 2 kilo lamb shoulder, bone in
  • 6 whole garlics, peel on, cut in half
  • 6 twigs of fresh rosemary
  • 375 ml chicken stock (I use organic stock from pastured hens, without yeast extract)

Recipe for roast lamb shoulder with garlic and rosemary - Gluten Free


  • Preheat your oven to 180 degrees celcius
  • Mix the vinegar, half of the sugar, the oil and the salt/pepper in a bowl.
  • Place the lamb skin-side up, in a bowl which is just about the same size as the piece you’re using, and pour the marinade over the meat. Cover the bowl, and leave to soak for 20 minutes or more. Turn the lamb half way through.
  • When the meat is done marinating you need to place it in a large roasting pan with high sides, skin-side up, and pour the marinade and the stock into the pan
  • Place the garlic and rosemary in the pan, next to the lamb, and rub the rest of the sugar into the skin
  • Cover the tray with alfoil before placing it in the oven on the middle rack
  • Roast for 2-2,5 hours before removing the alfoil. Pop it back in the oven for another 30 minutes to crisp up the skin

Recipe for roast lamb shoulder with garlic and rosemary - Gluten FreeIf you wish, you can dice vegetables such as potatoes, parsnips and pumpkins, and toss these onto the tray 30-40 minutes before the lamb is done.

Let the meat rest for about 10 minutes before you serve it. This dish is delicious served with mashed potatoes and roast vegetables, and there will be a gorgeous jus in the pan which you can pour over your potatoes!


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