The baked lamb shoulder is a main dish that in our home is especially for festive occasions, I cook it for big celebrations and on Sundays.
The lamb is very popular at home, especially when cooked as I propose it, I assure you it’s really good.
Prepare the lamb this way and I’m sure you will win over your guests.
Moreover, if there are leftovers, you can set it aside and reheat it for dinner, I assure you it will retain its flavor even when reheated.
Just be careful with the seasoning, don’t be too stingy with it otherwise it will be less flavorful.
Try the recipe and let me know in the comments if you liked it!
If you make this recipe, or others on my blog, feel free to send me a photo of your dish, if you like I will post it on my fb page in your name.
Follow the recipe and you’ll be licking your chops!
Approximately 342 kcal per serving
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Baked Lamb Shoulder
- 1 Fairly large lamb shoulder with bone (about 2.6 lbs)
- 6 cloves Garlic
- as needed Salt
- as needed Pepper
- as needed Rosemary
- 1 1/2 tablespoon Extra virgin olive oil
Preparation of Baked Lamb Shoulder
Take the shoulder and with a pointed knife make incisions on both sides where you will insert pieces of garlic, salt, pepper, rosemary.
Once you have filled all the incisions, sprinkle the surface with salt and drizzle it with a little oil.
Wrap the shoulder in parchment paper and then in aluminum foil, place it in a high-edged baking dish and bake at 464 °F for 2 hours with two fingers of water.
After the cooking time, remove the foil and paper from the shoulder and continue cooking in the oven for another 20 minutes or so, until the surface is golden.
When cooking is complete, cut into pieces, considering the bone will detach easily, and the pieces will be irregular, but that’s okay!
