Zesty Lemon, Garlic and Oregano Slow Cooked Lamb 

This lamb shoulder is slow-roasted in the oven with tons of lemon, garlic and oregano – it’s so easy and soo tasty! The lemon juice and zest perfectly cuts through the richness of the lamb

  • 1.4-1.6kg lamb shoulder (bone-in) 
  • 3-4 lemons (zest and juice)
  • 2 Tbsp olive oil 
  • 3 sprigs of rosemary 
  • 2 Tbsp fresh oregano (finely chopped)
  • 6 garlic cloves (peeled)

Garnish (optional) 

  • ⅓ cup coriander (finely chopped)
  • A few lemon slices


  1. Preheat the oven to 150 degrees fan bake. Season the lamb shoulder generously with salt and pepper, and drizzle with olive oil.

  2. Add the lamb to a medium roasting dish with the lemon juice and zest, rosemary, oregano and garlic cloves.

  3. Cover with tin foil or a lid and cook for 4-5 hours until the lamb is super tender and caramelised.

  4. Remove from the oven and use two forks to ‘pull’ the lamb off the bone.

  5. Serve on a platter with fresh coriander and lemon slices.

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