Slow Roasted Lamb Shoulder
A whole bone-in lamb shoulder slow-roasted until it falls off the bone. Browning it hard at high heat first, then dropping to a low, covered roast for hours, renders the fat properly instead of leaving it chewy.
Total time
335 min
Prep
65 min
Cook
270 min
Difficulty
easy
Cuisine
Carnivore
gluten-freecarnivore
Ingredients
2kglamb shoulder, bone in
6 clovesgarlic, sliced
2 tbspbeef tallow or lard
2 tspcoarse sea salt
1 tspblack pepper
Instructions
1
Remove lamb from fridge 1 hour before cooking.
2
Make deep cuts all over and push garlic slices in.
3
Rub with tallow, salt and pepper.
4
Roast at 220C for 30 minutes to brown.
5
Reduce to 150C, cover tightly with foil.
6
Roast 4 hours until completely tender.
7
Rest 20 minutes uncovered.
8
Pull apart with forks and serve with pan juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1478
Protein
125.4g
Fat
105g
Carbs
1.9g
Fiber
0.3g
Sodium
1316mg
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