Slow-Roasted Lamb Shoulder with Rosemary and Mint Jus

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

A tender, slow-cooked British lamb shoulder infused with rosemary and served with a fresh mint jus that highlights traditional UK flavors. This British-inspired lamb recipe, ready in about 260 minutes, pairs bone-in 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 480 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 fresh rosemary sprigs
• 6 garlic cloves
• 3 tbsp olive oil
• 1 tbsp sea salt
• 1 tsp black pepper
• 2 cups beef stock
• 1/2 cup fresh mint leaves
• 2 tbsp red wine vinegar
• 1 tsp honey

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 275°F. Pat dry 3 lbs bone-in lamb shoulder and rub with 3 tbsp olive oil, 1 tbsp sea salt, 1 tsp black pepper, and finely chopped 4 sprigs fresh rosemary and 6 minced garlic cloves. Place in a roasting pan.
2. Step 2: Roast lamb uncovered for 4 hours, basting every hour with its own juices, until meat is tender and falling off the bone.
3. Step 3: While lamb roasts, prepare mint jus by blending 1/2 cup fresh mint leaves with 2 cups beef stock, 2 tbsp red wine vinegar, and 1 tsp honey until smooth.
4. Step 4: Strain the jus into a saucepan and simmer over medium heat for 10 minutes until slightly reduced and fragrant.
5. Step 5: Remove lamb from oven, let rest for 15 minutes, then carve and serve drizzled with warm mint jus.