Slow-Cooked Shoulder of Lamb with Salsa Verde

Slow-Cooked Shoulder of Lamb with Salsa Verde is the kind of show-stopping roast that makes entertaining effortless. The lamb cooks low and slow until it’s fall-apart tender, infused with garlic, anchovy richness, and fragrant rosemary. A final blast of high heat creates a beautifully golden crust, while the fresh, zesty salsa verde adds bright contrast to the rich meat.

This dish is perfect for dinner parties: it requires minimal hands-on time, can rest happily while you get everything else ready, and delivers reliably impressive flavour. For best results, bring the lamb to room temperature before roasting, baste it during cooking to keep it succulent, and let it rest before carving to lock in tenderness. Serve with crispy roasted potatoes and a simple green salad for a balanced, crowd-pleasing centerpiece your guests will love.

Lunch

Dinner

A Little Longer

Serves 4-5

Prep Time 10 Mins

Cook Time 3+HRS Mins

Method

1
Remove the lamb from the refrigerator 1 hour before cooking. Preheat the oven to 200°C.
2
In a mixing bowl, combine the minced garlic, anchovies, and olive oil. Roughly mash together with a fork.
3
Place the lamb in a large bowl. Pour the marinade over it and season generously with salt and pepper. Rub thoroughly to ensure the lamb is evenly coated.
4
Pour the beef stock into a large, deep roasting pan and place the lamb on top, fat side up. Add the garlic bulbs and rosemary, then cover the pan tightly with foil. Reduce the oven temperature to 140°C and roast the lamb for 3½ hours, basting occasionally.
5
After 3½ hours, remove the foil and increase the oven temperature back to 200°C. Return the lamb to the oven for about 15 minutes, or until the top is golden. Remove from the oven and let it rest for 15 minutes.
6
Meanwhile, make the salsa verde by placing all the ingredients in a high-powered blender and blending until smooth. Adjust the seasoning as needed. Serve the lamb on a platter, generously topped with the salsa verde.