Slow-Roasted Organic Lamb Shoulder with Garlic & Rosemary
This tender, melt-in-the-mouth lamb shoulder is slow-cooked to perfection with garlic and rosemary — delivering deep flavour alongside protein, iron, zinc, and anti-inflammatory herbs. Serve with our Bone Broth & Herb-Infused Gravy and Roasted Root Vegetables with Turmeric and Ginger. Store in the fridge for up to three days.
Serves
2
Cook Time
Dietary
Gluten-Free
Dairy-Free
Ingredients
- 800g organic, pasture-raised lamb shoulder (bone-in preferred)
- 4 garlic cloves, sliced
- 2 sprigs fresh rosemary
- 1 tbsp extra virgin olive oil
- Salt & freshly ground black pepper
- 1 onion, sliced
- 2 carrots, chopped
- 1 cup filtered water or homemade bone broth
Method
- Preheat oven to 140°C (285°F).
- Make small incisions in the lamb and insert garlic slices and rosemary sprigs.
- Rub lamb all over with olive oil, salt, and pepper.
- Place onion and carrots in the base of a roasting dish; set lamb on top.
- Pour filtered water or bone broth around the lamb (not over the top).
- Cover tightly with foil and slow roast for 3.5 to 4 hours until meat is tender and falling off the bone.
- Remove foil and roast uncovered for an additional 15–20 minutes to brown the top.
- Rest meat for 10 minutes before serving.
Garlic and rosemary are powerful antioxidants that reduce inflammation. Slow cooking breaks down connective tissue in lamb, releasing collagen for joint and skin health. Bone broth adds minerals and gut-healing compounds, supporting digestion and immunity.
