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Mediterranean

Slow-roasted lamb with rosemary and olive oil

Lamb shoulder rubbed with garlic, rosemary and olive oil, then roasted low and slow until it falls from the bone.

Prep
15 min
Cook
4 hr
Level
Medium
Serves
6
Slow-roasted lamb shoulder with a golden herb crust

You'll need

  • 1.8 kg lamb shoulder, bone-in
  • 6 garlic cloves, sliced
  • 2 sprigs rosemary
  • 1 lemon, juiced
  • Sea salt and black pepper
  • 8 tbsp LYMANORA extra virgin olive oil

Method

  1. 1

    Heat the oven to 150°C. Make small incisions in the lamb and push in the garlic slices.

  2. 2

    Rub the whole shoulder with olive oil, lemon juice, salt and pepper, and tuck the rosemary underneath.

  3. 3

    Cover tightly and roast for 3.5–4 hours until the meat pulls apart easily.

  4. 4

    Rest for 20 minutes, then finish with a final pour of olive oil before serving.

Comments

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5.0 · 2 comments
  • 23/10/2026

    “Sunday lunch sorted. Fell off the bone after four hours.”

    — Fernando, Albacete

  • 16/10/2026

    “The potatoes underneath, soaking up the juices and oil... I could eat just those.”

    — Begoña, San Sebastián