Slow-Cooked Lamb

Tender, juicy, and full of rich flavor — this Slow-Cooked Lamb is the ultimate comfort dish. Slow roasting brings out deep, savory notes and a melt-in-your-mouth texture. Perfect for Sunday dinners or special gatherings with minimal effort and maximum flavor.

🥘 Ingredients

  • 3–4 lbs (1.5–2 kg) lamb shoulder or leg

  • 4 cloves garlic, sliced

  • 2 tbsp olive oil

  • 1 tbsp fresh rosemary (or 1 tsp dried)

  • 1 tbsp fresh thyme (or 1 tsp dried)

  • 1 tsp paprika

  • Salt and black pepper to taste

  • 1 cup beef or vegetable broth

  • 1 onion, quartered

  • 2 carrots, chopped

  • 2 potatoes, cut into large chunks (optional)

🔥 Instructions

  1. Preheat oven to 325°F (160°C).

  2. Prepare the lamb: Use a sharp knife to make small cuts in the meat. Insert garlic slices into the cuts.

  3. Season: Rub the lamb with olive oil, rosemary, thyme, paprika, salt, and pepper.

  4. Arrange vegetables (onion, carrots, and potatoes) in a roasting pan. Place the lamb on top.

  5. Add broth to the pan to keep it moist during cooking.

  6. Cover tightly with foil and roast for 3 ½–4 hours, basting occasionally, until the lamb is tender and falls apart easily.

  7. For crispy edges: Remove foil for the last 20 minutes of cooking.

  8. Rest for 10–15 minutes before slicing or shredding.

🍷 Serving Tip

Serve with roasted vegetables or creamy mashed potatoes — and a drizzle of the pan juices for extra flavor.