
This melt-in-your-mouth lamb shoulder is slow-roasted until tender enough to pull apart with a fork, then finished at a high heat for a perfectly crisp, golden skin. Infused with aromatic rosemary and garlic, it's the ultimate centerpiece for a Sunday roast or holiday dinner.
Preheat your oven to 465°F (240°C). For fan-forced ovens, set the temperature to 425°F (220°C).
Pat the lamb shoulder dry and rub the surface thoroughly with olive oil, salt, and black pepper.
Using a thin, sharp knife, make about 12 deep incisions all over the lamb, being careful not to pierce through to the bottom of the meat.
Slice 3 garlic cloves into slivers and break off small bits of rosemary. Stuff these into the incisions, using a chopstick if necessary to push them deep inside.
Scatter the quartered onion, the halved garlic bulb, and the remaining rosemary sprigs in the base of a large roasting pan. Place the lamb on top and pour 1 cup of water into the pan.
Cover the pan tightly with a lid or a double layer of heavy-duty foil. Place in the oven and immediately reduce the temperature to 350°F (180°C) or 320°F (160°C) for fan ovens.
Slow roast the lamb, covered, for 3 hours.
Remove the foil and check the pan for liquid. If it is dry, add 3/4 cup of water to prevent the aromatics from burning. Increase the oven temperature to 425°F (220°C) and roast for another 20 to 30 minutes until the skin is browned and crispy.
Test the meat with two forks; it should easily pull apart. If it's not tender enough, cover it again and return to the oven at 350°F (180°C) until ready.
Transfer the lamb to a warm plate. Cover loosely with foil and a clean tea towel, letting it rest for at least 20 minutes (or up to 2 hours if kept warm).
To prepare the gravy, tilt the roasting pan and spoon off most of the fat, leaving about 2 tablespoons of drippings in the pan.
Place the roasting pan over medium-high heat on the stove. Whisk in the flour and cook for 30 seconds to form a paste.
Gradually pour in the beef broth while whisking constantly. Use a potato masher to crush the roasted onion and garlic, squeezing the softened garlic out of its skin.
Simmer for 1-2 minutes until the gravy thickens. Season with salt and pepper to taste, then strain through a fine-mesh sieve into a jug, pressing on the solids to extract all the flavor.
For the best results, use a bone-in lamb shoulder as the bone adds significant flavor and helps the meat stay moist during the long cook. If you have time, let the lamb rest for up to an hour; it will stay hot if wrapped well and the texture will improve significantly.





