Narrated Food
Slow-Roasted Lamb Shoulder with Herbs
A whole lamb shoulder slow-roasted for 4 hours with rosemary, garlic, and lemon until it falls apart.
Method
- 1Stab lamb all over; insert garlic slivers and rosemary.
- 2Rub with oil, lemon, salt, and pepper.
- 3Roast covered at 160°C / 325°F for 3.5–4 hours.
- 4Rest 30 min; pull apart with forks.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
Slow-roasted lamb is a genuinely no-effort celebration dinner; it feeds six people and any leftovers make outstanding next-day pittas or salads.
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