Traditional Lamb Shoulder Roast

March 12, 2024 • 0 comments

Traditional Lamb Shoulder Roast
Roasted Lamb Shoulder Roast is easy to make and is so tender and juicy. Can make an easy week night meal or an elegant holiday dinner.
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (6 medium cut into 1-inch-thick slices) White Potatoes
  • (2 medium cut into 1-inch-thick slices) Sweet Potatoes
  • (2 medium, cut in half) White Onions
  • (1/4 Cup) Olive Oil
  • (2 1/2 teaspoons, divided) Fine Salt
  • (4 lbs) Lamb Shoulder Roast Boneless-Whole
  • (6 cloves cut into slivers) Garlic
  • (6 sprigs cut into 1 1/2-inch lengths) Rosemary Sprigs


  1. Position a rack in the center of the oven and pre-heat to 350 F.
  2. Toss the vegetables with 2 tablespoons olive oil and 1 teaspoon fine salt in a roasting pan and spread out in one even layer in the bottom of the pan.
  3. Use the point of a sharp knife to make small cuts about 1 inch deep, and 1 to 1 1/2 inches apart over the surface of the lamb.
  4. Push the garlic slivers and pieces of rosemary sprigs deep into the slits.
  5. Rub the lamb with the remaining 2 tablespoons olive oil and sprinkle with the remaining 1 1/2 teaspoons of fine salt.  
  6. Place the lamb on top of the vegetables.
  7. Place the roasting pan on the middle oven rack and roast for 1 3/4 to 2 hours, or until the lamb is fork tender.
  8. Remove the pan from the oven and transfer the lamb to a serving platter.
  9. Cover the lamb with foil and let rest for 10 minutes.
  10. Serve the lamb with the roasted potatoes and onions.
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