Slow-Roasted Lamb Shoulder with Root Vegetables

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

Tender lamb shoulder slow-roasted with aromatic herbs and hearty root vegetables, creating a comforting British-inspired roast. This British-inspired lamb recipe, ready in about 280 minutes, pairs bone-in lamb shoulder, carrots, parsnips 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
• 4 medium, peeled and cut into 2-inch chunks carrots
• 3 medium, peeled and cut into 2-inch chunks parsnips
• 2 medium, quartered red onions
• 6, smashed garlic cloves
• 3 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 cup beef stock
• 1/2 cup red wine

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. Rub 3 lbs bone-in lamb shoulder with 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper, ensuring even coating over the entire surface.
2. Step 2: Place the lamb in a heavy roasting pan. Scatter 4 medium peeled and chunked carrots, 3 medium peeled and chunked parsnips, 2 quartered red onions, and 6 smashed garlic cloves around the meat. Tuck 3 sprigs each of fresh rosemary and thyme over the lamb and vegetables.
3. Step 3: Pour 1 cup beef stock and 1/2 cup red wine into the pan, being careful not to wash off the seasoning. Cover tightly with foil and roast in the oven for 4 hours until lamb is fork-tender and vegetables are soft.
4. Step 4: Remove foil and turn oven to 425°F. Roast uncovered for an additional 20 minutes until the lamb’s exterior crisps and vegetables caramelize slightly. Rest lamb for 15 minutes before slicing and serving with the vegetables and pan juices.