Whole Lamb Shoulder Roast (Bone-In, Slow-Roasted)

Name: Whole Lamb Shoulder Roast (Bone-In, Slow-Roasted)
Cuisine: Israel
Ingredients: 4–5 kg Lamb shoulder (whole, bone-in); 10 tbsp Olive oil; 16 cloves (sliced) Garlic; 8 sprigs Fresh rosemary; 6 sprigs Fresh thyme; 8 tbsp Fresh lemon juice; 4 tbsp Paprika (sweet); 3 tbsp Cumin (ground); 4–5 tbsp Salt; to taste Black pepper; 2.5 kg (quartered, optional) Potatoes

A recipe from Israel.

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Whole Lamb Shoulder Roast (Bone-In, Slow-Roasted)

Nutrition (per serving)

950Calories

78 gProtein

18 gCarbs

72 gFat

4 gSugar

1600 mgSalt

Ingredients

4–5 kg Lamb shoulder (whole, bone-in)
10 tbsp Olive oil
16 cloves (sliced) Garlic
8 sprigs Fresh rosemary
6 sprigs Fresh thyme
8 tbsp Fresh lemon juice
4 tbsp Paprika (sweet)
3 tbsp Cumin (ground)
4–5 tbsp Salt
to taste Black pepper
2.5 kg (quartered, optional) Potatoes

Method

Preheat oven 150°C (300°F).
Make deep slits all over lamb shoulder → insert garlic slices and rosemary/thyme sprigs.
Mix olive oil, lemon juice, paprika, cumin, salt & pepper → rub generously over entire lamb (get into slits).
Place lamb in very large roasting pan (add potatoes around if using) → cover tightly with heavy-duty foil or lid.
Roast 5.5–7 hours (depending on size) until meat pulls away from bone with fork.
Uncover last 45–60 min to brown and crisp exterior.
Rest 30–45 min under loose foil → carve or pull apart → serve with pan juices, tahini, Israeli salad, and bread.