Slow-Roasted Lamb Shoulder with Belgian Beer and Thyme

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender lamb shoulder slow-roasted with aromatic thyme and enriched with the malty notes of Belgian beer for a deeply flavorful main dish. This Mediterranean-inspired lamb recipe, ready in about 275 minutes, pairs lamb shoulder, Belgian beer, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 3 lbs, bone-in lamb shoulder
• 1 cup Belgian beer
• 3 sprigs fresh thyme
• 5 cloves, minced garlic cloves
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 large, quartered yellow onion

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 300°F (150°C). Rub 3 pounds bone-in lamb shoulder with 3 tablespoons olive oil, 2 teaspoons salt, 1 teaspoon black pepper, and 5 minced garlic cloves, coating evenly.
2. Step 2: Place the lamb in a roasting pan with 1 large quartered yellow onion and 3 sprigs fresh thyme around it. Pour 1 cup Belgian beer over the lamb to infuse flavor and keep moist.
3. Step 3: Cover the roasting pan tightly with foil and roast in the oven for 4 hours until the lamb is fork-tender and falling off the bone.
4. Step 4: Remove foil and roast uncovered for 15 more minutes to brown the exterior. Let rest for 15 minutes before slicing and serving with pan juices.