Slow-Roasted British Lamb Shoulder with Rosemary and Garlic

By AislePrompt Editorial · ·

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 rosemary and garlic, resulting in succulent meat with a fragrant herb crust. This British-inspired lamb recipe, ready in about 230 minutes, pairs lamb shoulder, fresh rosemary sprigs, garlic cloves 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: 210 min Serves 6 British cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 300°F (150°C). Finely chop 4 sprigs of fresh rosemary and mince 6 garlic cloves. Mix them with 3 tablespoons olive oil, 2 teaspoons sea salt, and 1 teaspoon black pepper to create a herb paste.
  2. Step 2: Rub the herb paste all over the 3-pound lamb shoulder, ensuring it is evenly coated. Place the lamb in a roasting pan and pour 1 cup of water into the base to keep the meat moist.
  3. Step 3: Cover the roasting pan with foil and roast the lamb in the preheated oven for 3 hours, checking occasionally to baste with pan juices. Remove the foil for the last 30 minutes to allow the crust to brown and become fragrant.

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