Slow-Roasted Lamb Shoulder

A bone-in lamb shoulder roasted low for four hours until it pulls apart with a spoon.

Lamb shoulder is the cut to choose for a slow weekend roast. It has plenty of fat to keep it moist over a long cook, and it costs less than leg.

Recipe

Strict carnivore: only meat, fish, eggs, butter or animal fat, salt and water. Our ingredient policy

Servings

Heat the oven to 325°F. Salt the lamb all over and put it in a roasting pan with the water.
Cover the pan tightly with foil and roast for 3½ hours.
Uncover and roast 30 minutes more, until browned and the meat pulls away from the bone.
Rest 15 minutes, then pull the meat apart with two forks.

Spoon the pan juices over the pulled lamb before serving.

Keeps 4 days in the fridge or 3 months frozen.

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