Slow-cooked lamb shoulder with rosemary

A Mediterranean lamb dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 4 h 30 min

Organic sourcing

Lemon and rosemary are worth sourcing organic to avoid pesticide residues. Lamb and garlic typically have lower residues, but choose organic for sustainability.

Ingredients

• 1.5 kg bone-in lamb shoulder
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh rosemary leaves
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 lemon, juiced and zested
• 1 cup chicken stock (ideally homemade)

Method

1. Preheat the oven to 150°C (300°F).
2. Rub the lamb shoulder with olive oil, rosemary, garlic, sea salt, and black pepper.
3. Place the lamb in a roasting pan. Pour the lemon juice and zest over the meat.
4. Add the chicken stock to the pan, ensuring the lamb is not submerged.
5. Cover the pan tightly with foil or a lid to keep the moisture in.
6. Roast the lamb in the oven for about 4 hours, basting occasionally with the pan juices.
7. Remove the foil or lid for the last 30 minutes to let the lamb brown.
8. Allow the lamb to rest for 15 minutes before carving. Serve with the pan juices.

Notes

• For a richer flavor, marinate the lamb overnight in the fridge before roasting.
• Serve with roasted vegetables or a green salad to complement the dish.
• Leftovers can be shredded and used in wraps or salads.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mediterranean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.