1. Preheat the Oven
Set your oven to 325°F (163°C) to get that slow-roast magic going.
2. Season the Lamb
Rub the lamb shoulder with olive oil.
In a small bowl, mix together garlic, rosemary, thyme, salt, and pepper. Massage the herb blend generously into the lamb for full flavor infusion.
3. Braise & Roast
Place the lamb in a roasting pan.
Pour white wine and chicken broth around (not over) the meat to keep it moist during roasting.
Cover the pan tightly with foil and roast for 4 hours, or until the lamb is falling-off-the-bone tender.
4. Caramelize the Crust
Remove the foil and increase oven temp to 400°F (204°C). Roast for an additional 20 minutes to develop a beautifully browned exterior.
5. Rest & Serve
Let the lamb rest for 15 minutes before carving to lock in all those juices.
🍽️ Serving Suggestions
- Serve with roasted potatoes, buttery carrots, or a creamy mashed cauliflower for a low-carb twist.
- Drizzle with pan juices or a quick red wine reduction for added richness.
- Garnish with fresh herbs for a final flourish.
⏱️ At a Glance
- Prep Time: 10 minutes
- Cook Time: 4 hours 20 minutes
- Total Time: 4 hours 30 minutes
- Calories: ~390 kcal per serving
- Servings: 8 generous portions
💡 Pro Tips
- No white wine? Use chicken broth and a splash of apple cider vinegar.
- Make-ahead friendly: Roast it a day before and reheat gently — the flavor gets even better!
- Don’t skip the rest time! It makes the difference between dry and juicy lamb.