Slow-Roasted British Lamb Shoulder with Mint and Rosemary

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender lamb shoulder slow-roasted with fresh mint and rosemary, offering a fragrant and savory British classic perfect for a hearty meal. This British-inspired lamb recipe, ready in about 260 minutes, pairs lamb shoulder bone-in, fresh rosemary sprigs, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 240 min Serves 6 British cuisine 450 cal/serving

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Ingredients

4 lbs lamb shoulder bone-in
4 fresh rosemary sprigs
1/4 cup chopped fresh mint leaves
6 cloves minced garlic cloves
3 tbsp olive oil
2 tsp sea salt
1 tsp freshly ground black pepper
1 tsp lemon zest
1 cup beef broth

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Instructions

Step 1: Preheat oven to 300°F. In a small bowl, combine 3 tbsp olive oil, 6 minced garlic cloves, 1/4 cup chopped fresh mint leaves, 4 sprigs chopped fresh rosemary, 2 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tsp lemon zest. Rub this mixture evenly all over the 4 lbs bone-in lamb shoulder.
Step 2: Place the lamb shoulder fat side up in a roasting pan and pour 1 cup beef broth into the pan to keep the meat moist. Cover loosely with foil and roast in the oven for 3.5 to 4 hours, basting every hour with pan juices, until the meat is tender and pulls easily from the bone.
Step 3: Remove the foil for the last 30 minutes of cooking to allow the lamb to develop a golden brown crust. Let rest for 15 minutes before slicing and serving with the pan juices spooned over.