(The perfect weekend prep dinner that keeps on giving)
If there’s one meal that brings everyone to the table (and leaves you with leftovers for the days ahead), it’s a slow-roasted lamb shoulder.
Tender, pull-apart meat. Deep flavour. Seasonal veggies straight from the garden or the bottom of the fridge drawer.
It’s rustic, rich, and nourishing—and just what we crave as the nights get cooler.
Best of all? It practically cooks itself. You just need time, a big pan, and a sprinkle of herbs.
🍽 Why This Dish Works
- Ideal for weekend prep: set and forget while you potter around
- Makes 1–2 follow-up meals (think wraps, rice bowls, or lamb + lentil soup)
- Easy to adapt to whatever root veg or herbs you have
- Great way to use up older onions, garlic, or soft carrots from the pantry or garden
🐑 Ingredients
For the lamb:
- 1.5–2kg lamb shoulder, bone-in
- 3–4 garlic cloves, sliced
- 2 sprigs rosemary or thyme (fresh)
- 1 lemon, quartered (optional – leave out if you prefer no citrus)
- 1 tbsp olive oil
- Salt & pepper
- ½ cup stock or water
For the veg:
- 4 carrots, peeled and halved
- 3 potatoes or sweet potatoes, chunked
- 1 onion, quartered
- Any additional garden veg: beetroot, parsnip, turnip, fennel (if you like it), or pumpkin
- Drizzle of olive oil
- Seasoning + extra rosemary or thyme
🔥 Method
- Preheat oven to 160°C (fan forced)
- Score the lamb and insert garlic slices + herbs into the cuts
- Place lamb in a large roasting tray, drizzle with olive oil, season well
- Add lemon wedges and pour in stock around the meat (not over it)
- Cover tightly with foil and roast for 3.5–4 hours, until fork-tender
- After 2.5 hours, add the veg around the lamb, drizzle with oil and season
- Remove foil for the last 30–45 minutes to crisp the top and caramelise the veg
- Rest lamb for 10–15 minutes before pulling apart
🥗 What to Serve With
- Steamed greens or minted peas
- Homemade gravy or yoghurt-garlic dressing
- Crusty bread or buttered rice
- A simple garden salad with vinegar and oil
🧊 Leftover Ideas
- Lamb wraps with cucumber and tzatziki
- Stir shredded lamb through veggie soup or lentils
- Freeze portions for a future no-prep dinner
- Toss with leftover roast veg and feta for a warm salad
This Week on Throw it in the Oven Thursdays
When your weekend starts with something slow and soulful, everything else falls into place.
Start the lamb, do your jobs, pour a tea… and let the oven do the heavy lifting.