Slow-Roasted Lamb Shoulder with Garlic and Oregano

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 developed and reviewed.

Succulent lamb shoulder slow-roasted with garlic, fresh oregano, and lemon, delivering tender meat infused with classic Greek flavors. This Greek-inspired lamb recipe, ready in about 210 minutes, pairs bone-in lamb shoulder, garlic cloves, fresh oregano 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: 15 min Cook: 195 min Serves 6 Greek cuisine 650 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 300°F. In a small bowl, combine 6 minced garlic cloves, 3 tbsp chopped fresh oregano, 1/4 cup olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 2 tsp salt, and 1 tsp black pepper to create a marinade.
  2. Step 2: Rub the marinade all over the 3 lb bone-in lamb shoulder, ensuring the garlic and herbs penetrate the meat. Place the lamb in a roasting pan.
  3. Step 3: Pour 1/2 cup red wine and 1/2 cup water into the bottom of the pan to keep the meat moist during cooking.
  4. Step 4: Cover the lamb loosely with aluminum foil and roast in the preheated oven for 3 hours, basting every hour with the pan juices, until the meat is fork-tender and falls off the bone.
  5. Step 5: Remove the foil and increase oven temperature to 425°F. Roast uncovered for an additional 15 minutes to develop a golden crust.
  6. Step 6: Let the lamb rest for 15 minutes before slicing. Serve with pan juices spooned over the slices.

Related recipes