Roast Lamb Shoulder with Gravy

Lamb shoulder
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  • 2 hrs 45 mins
  • Prep: 15 mins,
  • Cook: 2 hrs 30 mins
  • Yield: 6 to 8 servings

Roast lamb shoulder recipe with garlic, lemon juice, and other seasonings.

What You'll Need

  • 1 large clove garlic (minced)
  • 1 tablespoon all-purpose flour
  • 2 teaspoons salt
  • Dash pepper
  • 1 tablespoon lemon juice
  • 1 lamb shoulder roast (boneless, about 3 to 4 pounds, pan drippings reserved)
  • For the Gravy:
  • 3 tablespoons all-purpose flour
  • 1/2 cup water (cold)

How to Make It

  1. Combine minced garlic, flour, salt, pepper, and lemon juice, rub all over roast. Place lamb on a large sheet of heavy-duty foil; wrap and secure edges of foil. Place wrapped roast in a shallow roasting pan.
  2. Roast at 325 F for 2 1/2 to 3 hours, or until a meat thermometer registers about 160 F for Medium or 170 F for Well Done. Open foil the last 30 minutes or roasting.
  3. Remove meat to a platter. Pour pan juices into a 2-cup measuring cup and add water to make 1 3/4 cups. Transfer meat juices to a saucepan and place over medium heat.
  1. Put 3 tablespoons flour in a small cup or bowl; stir in 1/2 cup cold water.
  2. Pour into the meat juice mixture; cook, stirring constantly, until thickened.

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See Also

Slow Cooker Recipes

Main Recipe Index

Southern Food Home

Nutritional Guidelines (per serving)
Calories 756
Total Fat 47 g
Saturated Fat 20 g
Unsaturated Fat 20 g
Cholesterol 212 mg
Sodium 1,110 mg
Carbohydrates 21 g
Dietary Fiber 2 g
Protein 59 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)