New Zealand Lamb Shoulder Roast

Om nom nom! Being a Kiwi girl, I was brought up on delicious, grass fed meat. Mostly lamb and mutton. Sadly, it’s a little more expensive in Canada but I get some when I can. Last week, TNT had a big sale on lamb so I grabbed a massive shoulder rack! So, for those of you who are at a loss when faced with a big piece of meat (sssh, dirty minds), read on.

This classic method will work on just about any kind of similar meat cut as well as lamb, like beef round, or rump roast. It’s good for less-than-tender cuts.

You will need:

  • A big hunk of meat. I’m using a lamb shoulder, if you didn’t pick that up 🙂 It’s about 2kg.
  • Garlic, powdered or minced.
  • Onion, powdered or minced.
  • Salt and pepper.
  • Rosemary
  • Ghee, or lard/bacon fat if you prefer. If your meat cut has a nice layer of fat on it, you wont need this. I prefer to coat my lamb or chicken with Ghee, as it protects it and holds in moisture til I want to crisp up the outside. It does help hold the seasoning on though.
  • A sharp knife.
  • A roasting pan big enough for your meat, plus some room because there’s gonna be gravy!

Step one:

Preheat your oven to 325.

Grease the bottom of your pan and set the meat in there. Score it (like hatching, in ‘X’ marks) across the fat layer. (What’s scoring? Click here)

Coat generously with Ghee or your chosen fat, and liberally season with salt, pepper, garlic, onion and rosemary. Rub this all into the scored fat.


Put this in the oven. Let it slow roast for a few hours – in my case, it’s fairly large so it’ll be about 2-3hrs. But you will want to look up the times for your kind of cut. It really depends on how well done you like it. In the case of lamb, you want it slightly underdone, as it’ll cook more while it ‘rests’ after cooking, and you want lamb to be slightly pink in the middle.

So, once you have it to a nice level of ‘done-ness’, let it sit in the turned off oven for at least 30mins; you want the juices to settle and distribute throughout the meat.

Hot meow: NEVER cut fresh out of the oven meat. You’ll release all the juices and it’ll end up dry and chewy!

I’m gonna serve mine with mashed yams and maybe some roasted cauliflower, which I’ll post the recipe for next week!

Check it out, this is probably 4 days worth of dinners for me and my husband:


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