Braised Lamb Shoulder

February 22, 2026 • 0 comments

This Braised Lamb Shoulder is a classic low-and-slow preparation that transforms a well-marbled shoulder roast into fork-tender, pull-apart perfection. Braised gently with garlic, fresh rosemary, red wine, and stock, the lamb develops deep, savory flavor while staying incredibly moist. A final drizzle of honey and uncovered finish in the oven creates a beautifully caramelized crust. Perfect for a cozy Sunday supper or a simple but impressive gathering meal, this recipe highlights the rich, nourishing character of pasture-raised lamb.

Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 4

Ingredients

(about 1.9 lbs) Shoulder Roast, Lamb
(1.5 tbsp) Olive Oil
(3-4) Garlic Cloves, halved
(2 sprigs) Fresh Rosemary, finely chopped
(1 tsp) Salt
(1/2 tsp) Black Pepper
(1/2 tsp) Smoked Paprika
(1/2 tsp) Dried Oregano
(1 large) Onion, thick wedges
(1 cup) Beef or Lamb Stock
(1/2 cup) Red Wine (or additional stock)
(2 tbsp) Honey
Juice of 1/2 a Lemon
(1 pound) Baby Potatoes, halved

Directions

Bring to room temp
Remove lamb from refrigerator 45–60 minutes before cooking. Pat completely dry.

Prep the roast
Score the fat cap in a shallow crosshatch pattern. Insert halved garlic cloves into small incisions throughout the meat.

Season
Mix olive oil, salt, pepper, smoked paprika, oregano, and chopped rosemary. Rub generously over the entire roast.

Prepare pan
Preheat oven to 325°F (160°C). Arrange onion wedges and potatoes (if using) in the bottom of a small roasting pan or Dutch oven.

Roast covered
Place lamb on top, fat side up. Pour stock, wine, and lemon juice around (not over) the lamb.
Cover tightly with foil or a lid and roast for 2 to 2½ hours, until very tender.

Caramelize
Remove foil. Baste with pan juices and drizzle honey over the top.
Return to oven uncovered for 20–30 minutes, until golden and caramelized.

Check doneness
Internal temperature should reach 185–195°F and the meat should pull apart easily.

Rest
Rest 15–20 minutes loosely covered before shredding or slicing.

Original Recipe & Photo

by Cassondra Lowe