BeefCuisineItalianMainsMeatQuick & Easy

Ultimate Roast Lamb: 12-hour lamb shoulder

35 mins Cook
Scroll to recipe
NomNom Recipes 34 2

Lamb shank is a classic. A 3-hour shoulder is great. But for the best roast lamb of your life, roast it slowly for 12 hours in the oven. You can cook it on very low heat with plenty of oil, set it and forget about it. This is made by hand, the simple way of cooking is very beneficial and besides it is 100% perfect and you can cook up to 4 shoulders at once.
Here’s a favorite recipe from my previous cookbook, “dinner day,” in the popular request!

Roast Lamb
Ultimate Roast Lamb: 12-hour lamb shoulderNomNomWow

What’s so amazing about a 12 hour lamb, anyway?

This Super 3 Hour Slow Roasted Lamb Shoulder is packed with garlic and rosemary has many loyal fans. The 3-hour lamb meat that you can throw in the oven for Sunday lunch that night will have a place in my life.

So why should you pray for 12 hours? Because it’s better. Look, it’s like flying. Consider the 3-hour lamb business class. That’s great and no one on the receiving end will complain.
But 12 Hours of Lamb is next, top shelf—it’s the best. When you fly first class, it’s hard to see anything else the same!

Here’s what makes 12-hour lamb special:

  • Low heat = more juicy meat – tough meats like lamb shoulder need to be slow cooked to tenderize. The lower the temperature, the less moisture will evaporate and the meat will be more juicy. 3-hour lamb is cooked at 180°C / 350°F, while 12-hour lamb is cooked only at 100°C / 212°F.
    The flavor is better—not only is the meat more juicy, but the slow-cooking method here means you get the best of both worlds: the infused flavors from the ground meat and the liquid, mixed with the roasting liquid, and browned you can. It can only fry.
  • Unattended Overnight Cooking – Three wonderful lambs cooked overnight on autopilot and kept moist with plenty of steaming liquid. No need to ask, no need to remove the lid to turn brown, no need to turn the bowl – it will take care of itself. Wake up with a perfect glow the next day!
  • is easy to measure – make 2 at once in one container or 4 in 2 containers!
  • Made his own juice (nice words, but easy) – just liquid steaming, boiled until thickened and slightly thickened with cornmeal/cornstarch. Very tasty after 12 hours with the lamb!
  • No Stress Coming Back From Work – I’m a big fan of recipes where you pay so little for so little effort!

What you need to make 12-hour slow-roasted lamb shoulder

I love the classic flavors that sheep love – rosemary and garlic. When slow roasting, all we need is simplicity! (Note: No dried thyme in the picture, ah!)

  • Shoulder of lamb – a more commercial but better cousin to leg of lamb (in my humble opinion). It is richer, tastier, juicier and easier to eat than lamb shank. The leg should be broiled for a perfect red color or slow-roasted to break up (but less room for error during cooking as it is leaner).
  • Shoulder bags can be found everywhere in Australia today, even in supermarkets (Coles, Woolies, etc.). They are usually around 1.
    3 – 1.6kg (small lambs are softer), but sometimes you can see they are as big as 2kg+, which is still very good, but the meat is a bit soft (since they are old).
  • Garlic, thyme (not pictured, ah!) and rosemary – eternal friend of the sheep!
  • Onion – Remove the lamb a little from the bottom (instead of using the grill) and flavor the sauce (mutton ragu) we made with the steaming liquid.
    Olive oil – to rub the lamb so that the salt, pepper, garlic and rosemary will stick together.
  • Water – There is a lot of water here for many reasons. First, keep the pulp moist during slow roasting. Second, it encourages further cooking of meat, because half steaming in liquid dissipates more heat than the hot air of the oven (for example, dry roasting).
  • Third, heat the bottom of the pan, preventing the pan from drying out. Finally, with the broth, we sharpen the water and reduce it to make fish. It is not necessary to use commercial products!

How to make 12-hour lamb shoulder

Hint: Collaboration requires a lot of sleep. We need more food like this! !

  • Marinade/Scrub – Combine rosemary, garlic, salt and pepper with olive oil.
  • Saute the marinade and pick the marinade – dab it on the shoulder of the lamb, making sure you get into all the cracks and crevices! I just made this from a baking sheet – why mess with the cutting board? ?
  • Next, if time permits, marinate the lamb in a frying pan for 2 hours on the counter or in the refrigerator for up to 24 hours.
    Marinating is an optional step. From where? Because the long and slow cooking time, I think, means that the lamb is basically marinated while it’s cooking. But I’m sure someone with a better mind than me can taste the difference between marinated and non-marinated. I can’t do it
    So I usually skip the marinating time.
  • Water – Put the onion slices on the lamb (I guarantee they’re hidden under the lamb above!) and pour water into the pot.
  • Brown 45 minutes – Put the lamb in the oven and roast for 45 minutes. This is to prevent blushing.
  • Now go to bed and sleep well, because tomorrow your lamb will grow well and rest.
  • Ground beef and lots of juice! When the lamb comes out of the oven in the morning, the meat should open with some force (check both sides, not the top, to preserve appearance). Because of all the liquid, there will be more liquid in the pot than at the beginning. To see?
    No risk of hot dry pot!

See the section before the video tutorial for tips and advice on working/holding/warming up and how I timed it to make working on both sides easier. Now let me show you how to make gravy – lamb gravy!

Lamb Jus: Fancy-sounding but super-easy gravy

This slow-roasted lamb sauce is rich and full of flavor and meat, which can only be made after 12 hours of slow roasting! Technically it’s a sauce, not a broth, because it’s made from reduced broth, not pot scraps.
has the advantage of being easier than
Sauce. Here, instead of stirring a grill on the stove, use the oil in the pan to make the pate. Instead we boil the water in the pot and concentrate it and thicken it a bit with cornmeal/cornstarch so it coats the meat nicely when poured.


  • Reduce the amount of liquid in the pan – transfer the lamb to a plate, another roasting pan, or a large bowl. Then strain all the water into a saucepan. Boil quickly for 1 cup.
  • Cornmeal-thickened – Make a cornmeal slurry by mixing 1 teaspoon of cornmeal with 1/4 cup of water. Pour directly into the pot while stirring.
    It will cloud the liquid at first, but when it boils it will be bright and clear and will darken a bit.

Unlike the sauce we usually make with grilled meats, we don’t want the sauce to be too thick. you have to be thinner This is because it looks and pours more elegantly than thicker sauce. You’ll also use less, as it usually contains more salt than broth.
That’s why we want the sauce to be more liquid so that it covers the meat more than the sauce (e.g. lamb 3 o’clock).

When the broth is ready, put it in a jar and serve with the lamb. It can be made a few days ahead, stored in a container, and reheated in the microwave or on the stovetop.

A go-to main for gatherings

As I said at the beginning, this is one of the reasons why it has become my menu for the group:

  • Easy to measure (up to 4 shoulders in an oven)
  • Almost completely untouched

This is why I keep track of when and how I plan to make bread over time. I thought it would be helpful to share my plan with you.

Here are a few parties this year featuring 12-hour slow-roasted lamb! First of all, I postponed the 2021 New Year’s Eve party in March:

I stumbled upon the kitchen at Meadowbank Vineyard on a recent trip to Tasmania and made a delicious lunch for my Tasmanian friends! Four shoulders of lamb were slow cooked overnight in the Air BNB where I was staying before being taken to the vineyard for morning lunch. For more information on this trip, see the Tasmanian Postcards section of my travel newsletter.

What to serve with 12 hour roast lamb

God Almighty deserves it!

Pictured above with Greek Lemon Potatoes, it’s the perfect match for a Mediterranean-inspired lamb dish. Also visible from the bottom corner is a great Greek soup with a nice fresh side that cuts through the richness of the lamb.

A large plate of herbs and garlic roasted vegetables is also ideal and can be made after the lamb comes out of the oven, as it will be warm for several hours.
For a delicious option, add duck fat potatoes for the most baked potato you’ll ever have. When it comes to veggies, a big bowl of Green Beans with Garlic Sauce would be ideal!
444 one! What do you think? Did I tell you to try it?
I’m not going to easily blacken this last roast lamb! I truly believe this is the best way to roast lamb with the best results. I’ve shared several roast lamb recipes in my time, see below!

Ultimate Roast Lamb: 12-hour lamb shoulder

Ultimate Roast Lamb: 12-hour lamb shoulder

Lamb shank is a classic. A 3-hour shoulder is great. But for the best roast lamb of your life, roast it slowly for 12 hours in the oven. You can cook it on very low heat with plenty of oil, set it and forget about it. This is made by hand, the simple way of cooking is very beneficial and besides it is 100% perfect and you can cook up to 4 shoulders at once. Here's a favorite recipe from my previous cookbook, "dinner day," in the popular request!
prep time
5 mins
cooking time
35 mins
total time
40 mins



  • 1.6 – 2.2kg / 3.2 – 4.4lb lamb shoulder , bone-in (Note 1)

  • 2 cups water (Note 2)

  • 1 brown onion (unpeeled), cut into 6 wedges (Note 3)


  • 2 1/2 tsp fresh rosemary , chopped (finely)

  • 1 tbsp dried oregano

  • 2 garlic cloves (big!) , finely chopped

  • 1 tsp salt , kosher or cooking salt (or 3/4 tsp table salt)

  • 1/2 tsp black pepper

  • 1/4 cup extra virgin olive oil


  • 1 tsp cornflour / cornstarch

  • 1/4 cup water

  • 1/4 tsp salt


Preheat oven to 230°C/450°F (210°C fan).
Marinade/Scrub: Put marinade ingredients in a small bowl. Rub it over the entire surface of the lamb to get it into all cracks and crevices!
Marinade 2 - 24 hours: Marinate on a baking sheet for 2 hours on the counter, or up to 24 hours in the refrigerator if time remains. However, I usually skip this step.
(Note 4) Prepare the pot: Spread the onions on the bottom of the pot. Place the lamb shoulder on top. Pour water into the pot.
Bake for 45 minutes.
Slow Roast 12 hours: Preheat oven to 100°C / 210°F (fan and model, note 5).
Cover the lamb with foil, then cover with two layers of foil and seal tightly to prevent moisture evaporation. Bake for 12 hours (I always do it overnight!).
Meat Check - Examine one side of the lamb with two forks. The meat should be very soft.
If not, cover and return to the oven.
Remove Lamb: Too much liquid will (should!) collect under the lamb in the frying pan. Remove the lamb to a large plate. Cover loosely with foil to keep warm.
It will be hot for 2 to 3 hours. See text for reheat/preheat.


Reduce the liquid: Strain all the liquid from the frying pan into the pan (Note 2). Bring to a boil, then cook quickly and slowly over medium-high heat until reduced to 1 cup (250 ml).
Thickening: Mixing corn with water.
While whisking constantly, pour the water in a thin stream. Continue cooking over medium heat for a minute or two, stirring occasionally, until it reaches a syrupy consistency. Add salt and pepper to taste.


Serve with Slow Roasted Lamb Jus. Use the string to shred the meat - no knife needed to carve!
Pictured here are the Greek Lemon Roasted Potatoes that are perfect with Greek-inspired lamb. Roasted vegetables are also ideal.


Serving Size - Allow 300g/10oz of lamb per person for normal people and 500g/lb of lamb per person for big eaters. This measure is lamb with bones. Meat shrinks when cooked and you lose about 30% of your body weight, so you get less meat than cooked meat. Shoulder - a muscle that needs to be done more than possible until the muscles soften. You don't need a knife to cut this meat, use a brush to remove it! Shoulders come in different sizes depending on the size/age of the lamb! Cooking time is not much different, as the meat itself needs the shortest amount of time to break down and cook well, and the low temperature means it is very tolerable in comparison, for example. This meat is very difficult to dry. Say 1 if you have small shoulders. Liquid in the pan after slow roasting - if the foil is tightly sealed (and your lamb is juicy!), you should/should have 3-4 cups of liquid. If you have less than 1 cup, put it in the water before boiling the water on the stove. Onion - raise the lamb slightly to cook more and add flavor to the liquid that makes the sauce. The skin can be protected because it holds together better and we pull it tight. Marinating - To me, the long, slow cooking time means that the lamb is mainly marinated while it is being cooked. But I'm sure someone with a better mind than me can taste the difference between marinated and non-marinated. (I can't do it). Oven Temperature - I've found that for low, slow cooking, standard ovens and fan ovens should use the same temperature. This is something I've seen over the years in many recipes, including things that are slow cooked at low temperatures like Massaman lamb shank. I think this is because of the low oven temperature, the small difference between a real fan oven and a standard oven. one Work/program/reheat: Here's what I did - lunch - slow cook overnight to come out of oven around 9am (allow extra oven time if needed Leave a small gap if meat doesn't fall out - separate competition). The lamb can be easily reheated for 3 hours in a new skillet or in a foil-lined bowl (do not leave it in liquid as it will continue to cook). If necessary, reheat as follows. Dinner - slow roast overnight, allow lamb to cool to room temperature, then refrigerate. Remove 3 hours before eating (thaw more, repeat faster). Repeat for 1 hour in a 150°C / 300°F oven (1 lamb shoulder; 4 takes longer). Emergency reheat option: Repeat in microwave. This is true! Freshly made, cool to room temperature, then refrigerate until needed. Reheat in the microwave or in a saucepan on the stove. Storage - Cooked lamb will keep for 4 to 5 days in the refrigerator or up to 3 months in the refrigerator. I think it's best within 24 hours of cooking, but still 97% good on days 2 to 5.
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

BeefCuisineMainsMeatMexicanQuick & Easy

Beef Enchiladas

35 mins Cook