roasted leg of lamb

Roasted Lamb Shoulder

Experience the exceptional flavor and tenderness of Rollingwood Farms Lamb Shoulder Roast, the star ingredient that elevates this recipe to gourmet status. Sourced from our pristine pastures and meticulously prepared, our lamb shoulder boasts unparalleled quality, ensuring a dining experience like no other. Slow-roasted to perfection with a harmonious blend of aromatic herbs and spices, each succulent bite captivates the palate with its rich, savory goodness. With every slice, you taste the commitment to excellence that defines Rollingwood Farms, making this Lamb Shoulder Roast a culinary masterpiece that’s sure to impress.


  • 3-4 lbs lamb shoulder roast
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup beef or vegetable broth
  • ½ cup red wine (optional)
  • 2 tablespoons tomato paste


  • Preheat your oven to 325°F (165°C).
  • In a small bowl, combine minced garlic, dried rosemary, dried thyme, dried oregano, paprika, salt, pepper, and olive oil to make a paste.
  • Rub the spice paste all over the lamb shoulder roast, ensuring it’s evenly coated.
  • Place the chopped onion, carrots, and celery in a roasting pan or Dutch oven.
  • Place the seasoned lamb shoulder roast on top of the vegetables in the roasting pan.
  • In a separate bowl, mix together the beef or vegetable broth, red wine (if using), and tomato paste. Pour this mixture over the lamb and vegetables in the roasting pan.
  • Cover the roasting pan with aluminum foil or a lid.
  • Roast the lamb in the preheated oven for about 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
  • Once cooked, remove the lamb shoulder roast from the oven and let it rest for 10-15 minutes before slicing.
  • Serve the sliced lamb shoulder roast with the roasted vegetables and pan juices.