Slow-Roasted Lamb Shoulder with Lemon and Oregano

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender lamb shoulder slow-roasted with bright lemon and fragrant oregano for a rich, savory Greek-inspired main dish. This Greek recipe (mediterranean), ready in about 250 minutes, pairs bone-in lamb shoulder, fresh lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 4 lbs bone-in lamb shoulder
• 1/4 cup fresh lemon juice
• 3 tbsp olive oil
• 2 tbsp fresh oregano, chopped
• 5 garlic cloves, minced
• 1 1/2 tsp sea salt
• 1 tsp black pepper, freshly ground
• 1 cup water

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 325°F. In a small bowl, combine 1/4 cup fresh lemon juice, 3 tbsp olive oil, 2 tbsp chopped fresh oregano, 5 minced garlic cloves, 1 1/2 tsp sea salt, and 1 tsp freshly ground black pepper to form a marinade.
2. Step 2: Rub the marinade all over the 4 lb bone-in lamb shoulder, massaging it into the meat and under the skin where possible. Let it marinate at room temperature for 30 minutes.
3. Step 3: Place the lamb shoulder in a roasting pan and pour 1 cup water into the pan to keep the meat moist. Cover tightly with foil and roast for 3 hours, basting the meat every hour with pan juices.
4. Step 4: Remove the foil and roast uncovered for an additional 30 minutes, until the lamb is tender and the edges are browned and slightly crisp. Let rest for 15 minutes before carving.