1-First Step: Prepare and Preheat First, preheat the oven to 240°C/465°F (or 220°C for fan-forced) to give the lamb a strong start. Rub the 1.8 kg bone-in lamb shoulder with 2 tablespoons of olive oil, 2 teaspoons of salt, and 1 teaspoon of black pepper for a simple seasoning. Make 12 deep incisions in the lamb and stuff them with 8 sprigs of rosemary and slivers from 3 garlic cloves to lock in herbs.

2-Second Step: Set Up the Pan Place a quartered onion, a halved head of garlic, and a few rosemary sprigs in the base of your roasting pan for added aroma. Position the lamb on top and pour 1 cup of water around it to create steam and keep it juicy. Cover the pan with a lid or double-layered foil to trap heat during the slow roast.

3-Third Step: Slow Roast and Finish Reduce the oven temperature to 180°C/350°F (or 160°C for fan-forced) and roast covered for 3 hours until the meat is tender. Then, remove the foil, check the liquid in the pan, and crank the heat to 220°C/425°F for 20-30 minutes to crisp the skin. For the gravy, skim fat from the pan, add 2 tablespoons of flour, and stir in 2 cups of beef broth (or 1 cup red wine plus 1 cup water) while mashing the onion and garlic.
Simmer the gravy until it thickens and season with salt and pepper to taste. Let the lamb rest for at least 20 minutes before serving to let the juices settle. For a complete meal, pair it with sides like roasted potatoes and if you’re looking for a sweet finish, check out our apple crisp recipe for a simple dessert that complements the savory flavors.