Slow-Roasted Antarctic Lamb Shoulder with Rosemary and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender, slow-roasted lamb shoulder infused with fresh rosemary and garlic, offering a robust and comforting flavor perfect for a hearty meal. This mediterranean-inspired lamb ready in about 320 minutes pairs bone-in Antarctic lamb shoulder, Kosher salt, Freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 300 min Serves 6 Mediterranean cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 300°F (150°C). Pat dry 4 lbs Antarctic lamb shoulder and make small incisions all over with a sharp knife. Insert 6 thinly sliced garlic cloves and sprinkle 4 chopped rosemary sprigs evenly over the meat.
  2. Step 2: Rub 3 tbsp olive oil, 2 tsp kosher salt, and 1 tsp freshly ground black pepper all over the lamb.
  3. Step 3: Place the lamb in a roasting pan and pour 1 cup dry white wine and 1 cup beef or lamb stock into the bottom of the pan.
  4. Step 4: Cover the pan tightly with foil and roast the lamb for 4 to 5 hours, basting every hour with the pan juices, until the meat is fork-tender and falling off the bone.
  5. Step 5: Remove the foil and roast uncovered for an additional 20 minutes to brown the exterior.
  6. Step 6: Let the lamb rest for 15 minutes before slicing and serving with the pan juices spooned over the top.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Antarctic Lamb Shoulder with Rosemary and Garlic take to make?

Total time is about 320 minutes (20 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Antarctic Lamb Shoulder with Rosemary and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Slow-Roasted Antarctic Lamb Shoulder with Rosemary and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Antarctic Lamb Shoulder with Rosemary and Garlic for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Antarctic Lamb Shoulder with Rosemary and Garlic?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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