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Slow Roast Lamb Shoulder marinated in buttermilk. Tender juicy meat with a crunchy, crispy top. Perfect for dinner tonight and leftovers tomorrow!
Incredibly tender meat that literally falls apart in your mouth, let the oven do all the work for this easy family dinner.
Slow Roast Lamb Shoulder in Buttermilk
This buttermilk lamb is a Rachel Khoo recipe from her book My Little French Kitchen, she cooks hers covered with a lid so the meat just falls off the bone, I however love the crispy top you get cooking without the lid. The meat underneath is still really succulent and just falls apart with a fork. My son only eats crispy meat, or crackle as we call it, so the only way I could get him to eat a lamb roast without an argument would be to make sure there are plenty of crackly bits for his plate. So this one is a winner with everyone in my house!
Reasons to love this Slow Roast Lamb Shoulder
- MINIMAL INGREDIENTS – Just lamb, buttermilk and salt and pepper.
- EASY – Hardly any prep and then your oven does all the work.
- TENDER – Tender meat that just falls off the bone, still with crispy crunchy bits.
Preparation is the most time-consuming part as you need to marinate the lamb the day before in the buttermilk and seasoning. This recipe is made with Lamb Shoulder with the bone in to boost the flavour, plus I can make bone broth with the bones afterwards. You could also make it with lamb leg and cuts without the bone in. You just want to cook it low and slow with enough liquid around the base to keep the meat moist and tender, for that pull apart succulent meat.
What should I serve with Roast Lamb?
This Roast Lamb is perfect served with;
- Mashed Potato
- Cheesy Hasselback Potatoes
- Sweet Potato Chips
- Roast Vegetables
- Crispy Smashed Potatoes
- Corn Cobs
- Green Beans
Leftover Roast Lamb
Slow Roast Lamb is great eaten for leftovers and can be used to make;
- Leftover Roast Lamb Biryani
- Slow Cooked Lamb with Noodles
- Leftover Roast Lamb Moroccan Style Wraps
If you can, get your hands on a really good quality, organic lamb and save the bones to make Lamb Bone Broth.
MORE OF OUR FAVOURITE LAMB RECIPES….
SLOW ROAST LAMB IN WHITE WINE
This perfect Sunday Slow Roast Lamb in White Wine will be the juiciest and most delicious lamb roast you have ever had! Barely any prep, you just need to leave it to do it’s thing and you will have meat so tender it will just fall apart at the dinner table.
GREEK SLOW ROAST LAMB
Greek Slow Roast Lamb marinated overnight in lemon, oregano, thyme and rosemary. The perfect Sunday night dinner with plenty of leftovers!
ROAST LAMB SHOULDER
This Roast Lamb Shoulder will be the juiciest and most incredible lamb roast your family will ever taste! With rosemary and garlic infused into the flavour.
SLOW COOKED LAMB WITH NOODLES (ASIAN STYLE STICKY LAMB)
Easy Slow Cooked Lamb that is delicious and sweet and sticky. Perfect served with rice noodles, snow peas, Asian greens and toasted sesame seeds.
LEFTOVER ROAST LAMB BIRYANI
Leftover Roast Lamb Biryani is a great budget dinner made easily with your leftover lamb. So delicious you will be cooking lamb roasts just to make this biriyani!
EASY ROAST LAMB
Possibly the easiest Roast Lamb you will ever make! Tender meat falling off the bone in just two and a half hours.
Have you tried this recipe? I love receiving feedback, leave a comment below or tag me on Instagram@kidseatbyshanai
You can find more of my easy recipes onPinterest.
HOW TO MAKE THIS SLOW ROAST LAMB SHOULDER RECIPE;
Slow Roast Lamb Shoulder
- Total Time: 0 hours
- Yield: serves 4-6 1x
Description
Slow Roasted Buttermilk Lamb, tender juicy meat with a crunchy, crispy top.
Ingredients
Scale
- 2kg lamb shoulder, bone in (leg is good too)
- ¾ cup buttermilk
- ¾ cup water
- salt & pepper
Instructions
Combine the lamb and buttermilk in a deep baking dish, season well with salt and pepper, cover and marinate overnight.
Preheat oven to 160C. (140C fan forced)
Uncover lamb, add water and place in oven to bake for 3½hours, basting every hour or so with cooking liquid.
Remove from oven, cover and rest for 10 minutes, then shred with a fork and serve.
- Prep Time: overnight
- Cook Time: 3½ hours
- Category: DINNER
This post may include affiliate links. This was originally posted Nov 2017.
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