How Long Cook Shoulder Of Lamb

Pinterest image how to make boneless lamb shoulder roast.

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Pinterest image boneless lamb roast in the oven.

Pinterest image for lamb roast shoulder boneless.

Pinterest image boneless lamb roast in the oven.

This lamb roast shoulder is the juiciest and easiest lamb recipe you will ever make. It's seasoned with robust spices, rosemary, and thyme. This is my fool-proof method to make roast successfully and without any marinating time.

Sliced lamb shoulder roast. — Roasted Boneless Lamb shoulder made in the Oven

Table of Content

Why make this lamb shoulder?
Ingredients and substitutes
How to make lamb roast shoulder?
More roast recipes
Frequently asked questions
You may also like
Printable Recipe
Comments

Lamb is our favorite meat and one we make on every special occasion. This year, for Jewish new year, I made this lamb shoulder roasted with a few spices, and herbs. The meat was so tender and juicy we did not need the gravy. In fact, the gravy was perfect over mashed potatoes.

Why make this lamb shoulder?

The recipe is very simple and easy. In fact, if you are novice to cooking roast, then this is the perfect roast recipe for you. No tieing and no searing the meat before roasting!
Usually I am a big advocate of marinating meat as long as you can. But, in this one the spices used are so robust that, while you can, it is not necessary to marinate.
Most of the ingredients are easy to find or pantry staples.
The lamb is tender and juicy perfect with or without any gravy.
And leftovers make delicious pastrami slices for sandwiches or can be frozen for up to a month.

Slicing the lamb shoulder on a wooden board. — Roasted Boneless Lamb shoulder made in the Oven

Ingredients and substitutes

Lamb - I am using boneless lamb shoulder. Ask the butcher to give you a cut that's high up and just above the bone. Alternativly, you can also get one with the bone removed and tie it with a kitchen twine.
Spices - Today, I am using coriander, cumin, paprika because these are robust flavors that let me skip the extra marinating time.
Ginger garlic - Ginger is a great combination with lamb and beef and often not used. You can omit the ginger. But, if possible, I highly recommend it.
Herbs - Of course, lamb is always great with fresh rosemary and thyme. Having said that, if you don't have fresh use 1 tablespoon each in your marinade.

How to make lamb roast shoulder?

Lamb roast

Preheat the oven at 190°C / 375°F Gas Mark 5 for at least 20 minutes.
Marinade - in a bowl, combine the spices (paprika, cumin, coriander) along with salt, pepper, garlic, and ginger. And set aside.
Pro tip- The spice rub is not wet but almost dry and that is what we want. This way it will stick to the lamb all through the cooking time.

Progress pictures collage marinating the lamb shoulder. — Roasted Boneless Lamb shoulder made in the Oven

Lamb- Trim excess fat off the lamb and pat dry on all sides.
Pro tip- If the lamb is wet, the marinade will slide off the meat as soon as it starts cooking. So, if the meat was frozen, ensure that it is thawed at least an hour before marinating.
Generously rub the spice marinade all over the lamb making sure to rub the sides as well.
Pro tip- You can leave this lamb to marinate in the fridge for up to 12 hours or on the counter for an hour. But, it is not necessary.
Place the lamb in a roasting pan on the roasting rack. Generously brush with the olive oil.
Pro tip - If using a thermometer like me add it in the center in the thickest part of the meat.
Add one cup of water to the roasting pan to prevent the fat drippings from the lamb from smoking in the oven.
Pro tip - If you find the water has evaporated and the fat is smoking, feel free to add another cup of water during the roasting time.

Roast

Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.
- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound
- Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound-
- and Medium well - between 145 F to 150 F, approximately 25 minutes per pound.
- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
When it reaches desired doneness remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.

Gravy

Place the roasting rack on medium-low heat with ½ cup water. Add the broth and use a flat spatula to deglaze the pan scraping as much as you can, but avoid the burnt parts.
Then, add the flour and continue to cook until it thickens.
Strain the gravy through a sieve or mesh to remove any lumps.
Then, pour into a sauceboat to serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges and side salad like avocado, tomato, beet.

Lamb shoulder roasted slices on a board. — Roasted Boneless Lamb shoulder made in the Oven

Closeup of the roasted lamb shoulder. — Roasted Boneless Lamb shoulder made in the Oven, lamb roast shoulder

More roast recipes

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Slow-cooked lamb curry recipe - authentic spices
Lamb Roast Shoulder Boneless
Roast Leg of Lamb
See all roast recipes

Frequently asked questions

How long will this lamb roast shoulder keep?

This roast lamb shoulder will keep in the fridge for 4 to 5 days. And you can even freeze it for up to a month. I like to slice the meat into thin slices and place them in ziplock bags so I can use them for sandwiches during the following weeks. Kids love these sandwiches.

How much lamb per person?

Ideally, a 4 lb lamb should be enough for 6 people. It sounds like a lot, but meat shrinks during cooking. So this 4 lb will be a little over 3 lb after cooking. Personally, I think it is better to have more than less meat. There is so much you can do with leftovers.

What are the roast cooking time and internal cooked temperature for lamb?

The cooking time and internal temperature for lamb depend on how you like to serve your lamb.
- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound
- Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound
- and Medium well - between 145 F to 150 F, approximately 25 minutes per pound.
- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.

Do I need a thermometer to cook lamb?

I personally prefer to use a meat thermometer so I don't have to calculate and watch the clock ever so often. But, you can certainly do without it. However, if you are new to cooking or roasting meat, a thermometer can take the guesswork out. The most important point to note is to make sure you insert the thermometer needle in the deepest part of the thick meat.

Printable Recipe

Sliced lamb shoulder roast.

Description

▢ 4 lbs (2 kg) boneless lamb shoulder
▢ 2 tablespoon Olive oil
▢ ½ teaspoon Salt
▢ ½ teaspoon Pepper

Marinade

▢ 2 tablespoon Sweet smoked paprika or 1 tablespoon hot and 1 tablespoon sweet
▢ 2 tablespoon Coriander powder
▢ 1 teaspoon Cumin powder
▢ 2 tablespoon Garlic grated
▢ 1 tablespoon Ginger grated (optional)
▢ 2 tablespoon Rosemary fresh chopped (or 1 tablespoon dried)
▢ 1 tablespoon Thyme leaves fresh chopped (or ½ tablespoon dried)

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Lamb roast

Preheat the oven at 190°C / 375°F Gas Mark 5 for at least 20 minutes.
Marinade - In a bowl, combine the spices (paprika, cumin, coriander) along with salt, pepper, garlic, and ginger. Set aside.

Pro tip - The spice rub is not wet but almost dry and that is what we want. This way it will stick to the lamb all through the cooking time.
Lamb - Trim excess fat off the lamb and pat dry on all sides.

Pro tip - If the lamb is wet the marinade will slide off the meat as soon as it starts cooking. So, if the meat was frozen, ensure that it is thawed at least an hour before marinating.
Generously rub the spice marinade all over the lamb making sure to rub the sides as well.

Pro tip - You can leave this lamb to marinate in the fridge for up to 12 hours or on the counter for an hour. But, it is not necessary.
Place the lamb in a roasting pan on the roasting rack. Generously brush with the olive oil.

Pro tip - If using a thermometer, like me, add it in the center in the thickest part of the meat.
Add one cup of water to the roasting pan to prevent the fat drippings from the lamb from smoking in the oven.

Pro tip - If you find the water has evaporated and the fat is smoking, feel free to add another cup of water during the roasting time.
Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.

- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound

- Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound

- Medium well - between 145 F to 150 F, approximately 25 minutes per pound.

- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
When it reaches desired doneness, remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.

Gravy

Place the roasting rack on medium-low heat with ½ cup water. Add the broth and use a flat spatula to deglaze the pan scraping as much as you can, but avoid the burnt parts.
Then, add the flour and continue to cook until it thickens. Strain the gravy through a sieve or mesh to remove any lumps.

Both theshoulder and leg of lamb are very similar hard-working muscles and would need the same cooking method and temperature. So you can use a leg of lamb for this recipe too.
Lamb with veggies - you can add up to 4 cups of cubed veggies such as potatoes, carrots, parsnip, along with a few sprigs of rosemary and thyme in the bottom of the roasting rack. You can also see my recipe for lamb shoulder bone-in in red wine sauce.
Roasting the lamb- place the lamb on the roasting rack, fat side up uncovered. This will give a nice crusty brown color on the outside.
Temperature for cooking lamb - I like to cook the lamb at one temperature 190°C/ 375°F Gas Mark 5. But, you can also start at a higher temperature of 400F/200C/Gas Mark 6 for 20 minutes then reduce temperature to 350F/177C/ Gas Mark 4 for the remaining cooking time.
Internal temperature for lamb - I cook my lamb medium-rare to about 135 F using a meat thermometer. But, you can also do it without a thermometer and cook it to your desired doneness. Here's a guide you can use.
- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound
- Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound.
- and Medium well - between 145 F to 150 F, approximately 25 minutes per pound.
- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
Serve lamb roast with - you can try a side of potatoes like mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges. Rice pilafs and pilaus are perfect with slow-cooked meats such as quick vegetable pilaf or fragrant rice with fruit and nuts. If you looking for a low-carb alternative try cauliflower rice.
Side dish for lamb - almost any vegetable works great on the side. Try
quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.

Calories: 274- kcal Carbohydrates: 4- g Protein: 39- g Fat: 11- g Saturated Fat: 4- g Polyunsaturated Fat: 1- g Monounsaturated Fat: 4- g Cholesterol: 122- mg Sodium: 371- mg Potassium: 668- mg Fiber: 2- g Sugar: 1- g Vitamin A: 1280- IU Vitamin C: 7- mg Calcium: 60- mg Iron: 5- mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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