Nikolopaa

  • Recipes
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Follow Me

    • Facebook
    • Instagram
    • TikTok
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
  • Follow Me

    • Facebook
    • Instagram
    • TikTok
  • ×
    Home » Recipes » Mains » Greek Lamb Shoulder And Potatoes In the Oven

    Greek Lamb Shoulder And Potatoes In the Oven

    Published: Sep 12, 2024 · Modified: Jan 20, 2025 by Nikolopaa · This post may contain affiliate links, view the disclosure for more information · 14 Comments

    Jump to Recipe Jump to Video Print Recipe

    This easy, slow-cooked Greek lamb shoulder and potatoes in the oven recipe will make your lamb so soft and tender that it falls right off the bone. It’s super quick to prepare and easy to get just right. Just close the oven door and let it work its magic.

    niko holding dish of slow roasted lamb shoulder and potatoes ready to be eaten

    And if you’re looking for more delicious lamb recipes, be sure to check out my lamb Kleftiko, Cypriot lamb tava, my slow-roasted Greek lemon lamb recipe, or my slow cooked lamb chops and potatoes in red wine for another comforting and flavourful option!

    Jump to:
    • Why You Will Love This Greek Lamb Shoulder Recipe
    • Watch the video tutorial
    • Overview of the key steps
    • Ingredients Overview
    • Preparation
    • Step-by-Step Cooking Instructions
    • Tips for Cooking the Perfect Greek Lamb Shoulder
    • Serving suggestions
    • Storage
    • FAQ
    • 📖 Recipe

    Why You Will Love This Greek Lamb Shoulder Recipe

    • Incredible tenderness: The lamb will become so soft and juicy that, with minimal effort, it will literally fall off the bone.
    • Bold Mediterranean flavours: When garlic, rosemary, and lemon are combined, you'll create an absolutely mouth-watering dish!
    • Flavour-packed potatoes: These potatoes will soak up all the beautiful juices from the lamb, making them the perfect side without any extra work!
    • Simple to prepare: This dish requires minimal prep, and the oven does all the work.
    • Perfect for gatherings: This dish will impress everyone, whether you're having a casual family dinner or a special occasion!
    • Aromatic experience: Trust me, as it slowly cooks away, your kitchen will fill with the beautiful smells of garlic and herbs. It's the ultimate teaser.

    Watch the video tutorial

    Want to see how it's done? Watch my step-by-step video tutorial on roasting this Greek-style lamb shoulder and see how easy it is.

    YouTube video

    Don't forget to like, comment, and share this video with friends who love Greek food!

    Overview of the key steps

    1. Prepare the lamb: Slice holes in the lamb and stuff it with garlic and rosemary. Stuffing it deep with extra flavour is a simple step that makes a big difference! Then, give it a hit of lemon juice, olive oil, and seasonings.
    2. Season the veggies: Chop your potatoes, carrots, and onions and toss them with olive oil and lemon juice that's fallen off the lamb. Add some salt and pepper, and these vegetables will soak up all the delicious juices while roasting.
    3. Roast slowly: Cover the lamb and cook in the oven. Give yourself a break for a few hours, and relax. Then uncover it to get that perfect, crispy browned finish.
    4. Baste and serve: When the lamb is finished roasting, let it rest so all the juices settle in. Trust me, you'll think it’s worth the wait!

    Ingredients Overview

    Here’s a quick look at the fresh ingredients that make this dish so tasty. The exact amounts are in the recipe card below!

    ingredients to make slow cooked lamb shoulder
    • Lamb Shoulder: This cut is full of flavour! It has a good amount of fat, which will render it off as it cooks, making it perfect for slow roasting. Not only is it my favourite part to cook, but it's straightforward to get that fall-off-the-bone tenderness.
    • Rosemary & Garlic: Are a match made in heaven! When you start roasting, you will smell them throughout your whole house. Most importantly, they infuse the lamb with an earthy, herby flavour that's absolutely delicious.
    • Potatoes: Roasting them with the lamb means they soak up all those beautiful flavours. As the fat renders and the juices begin to soak up in the potatoes, they become soft and tasty.
    • Carrots and onions: Not only do they add variety and colour, but the carrots add sweetness, and the onions give the dish extra depth. As they roast with the lamb, they get caramelized and full of flavour, and the steam they give off also infuses the lamb!
    • Olive Oil & Lemon: This is what turns the lamb Greek, haha! I'm being a little biased but this combination is my favourite. The olive oil adds richness, while the lemon brings a bright, fresh, slightly zesty, and the perfect amount of kick to the dish.
    • Chicken Stock: Adds a little bit of extra flavour, especially to the vegetables. The liquid is crucial to helping keep the lamb moist, ensuring it comes out more tender and juicy.

    Preparation

    Before cooking, I always like to have everything ready and within reach. Start by getting a chopping board for your lamb to sit on. This will make it safer when making the incisions for the garlic and rosemary.

    Next, wash your potatoes and carrots and peel your onions if you want to be extra ready. Prep your rosemary sprigs and lemons, and have a squeezer on hand to extract as much juice as possible.

    For this dish and most of my cooking, I always use my Scanpan roasting pan, which measures 44cm x 32cm. If you have a different-size roasting pan, that’s fine as well. Just make sure it’s large enough to hold everything comfortably.

    Make sure you have ready baking paper and aluminium foil so everything runs smoothly when it's time to roast.

    niko holding lamb shoulder marinaded and in dish ready to cook

    Step-by-Step Cooking Instructions

    Here are the exact instructions for making this dish. Just follow along with the photos below, numbered to match each instruction, and you’ll have a delicious meal ready to serve in no time with no fuss.

    1. Preheat your oven to 180°C (fan-forced). It should be ready by the time you finish preparing everything.
    steps to make slow cooked greek lamb
    1. Peel the garlic cloves, then slice about 3 thinly while leaving the rest whole. Remove the rosemary sprigs to clean them.
    2. Score the lamb shoulder with a sharp knife, making 10-15 small slits. Then, insert the garlic slices and rosemary into the slits, and push them in deep to prevent them from burning.
    3. Prepare the vegetables: Cut the potatoes and onions into quarters and the carrots into large chunks. Now put all the vegetables in your roasting pan.
    4. Place the lamb on top of the vegetables. Squeeze the lemons over the lamb, and allow the excess juices to drip onto the vegetables for added flavour.
    steps to make slow cooked greek lamb continued
    1. Drizzle olive oil all over the lamb shoulder and add oregano, salt, and pepper. Massage it well and ensure the seasoning is on both sides of the lamb.
    2. Season the vegetables by adding extra salt and pepper, then add the remaining whole garlic cloves and rosemary over the vegetables.
    3. Add the chicken stock to the roasting pan, but don't pour it directly over the lamb. We don't want to wash off any of the seasonings.
    4. Cover everything with a wet sheet of baking paper, then a layer of aluminium foil to seal in moisture, creating the perfect environment for steaming and creating juices.
    5. Roast the lamb for 3 hours and 45 minutes without interruption.
    steps to make slow cooked greek lamb continued
    1. Remove the foil and baking paper, then use a spoon to baste the lamb with the juices inside the pan. Then, put it back in the oven, uncovered, for an additional 20 minutes until the lamb is golden brown and crispy. Don't throw away the foil; we will keep this for later.
    2. Check for tenderness by using a fork to pull apart the meat. You should also notice that the bones can slip out with minimal force. If it’s not tender enough, put it back in the oven and continue checking until you are happy.
    3. Let the lamb rest: Once it’s done roasting, remove it from the oven and loosely cover the dish with the foil from before. Try and give it a good 15 minutes to let all the juices settle inside the meat.

    Tips for Cooking the Perfect Greek Lamb Shoulder

    • Go for bone-in lamb shoulder: I really think the bone adds so much flavour as it slow-cooks and, from my experience, makes it more tender.
    • Patience is key: Slow roasting the lamb gives it that melt-in-your-mouth experience.
    • Don't skip the resting: Once out of the oven, give the lamb at least 20 minutes to rest under foil. This lets the juices redistribute, making the lamb extra juicy and tender when you serve it.
    roast lamb resting before serving

    Serving suggestions

    When I cook this Greek lamb shoulder and potatoes, simple sides are all I serve it with. Here’s what I recommend to complete this dish:

    • Greek Salad: This is a beautiful village-style (horiatiki) salad, the most refreshing salad with cucumbers, tomatoes, feta, and Kalamata olives. It goes absolutely beautifully!
    • Tzatziki: This creamy Greek yogurt and cucumber dip adds a refreshing coolness. It is one of the world's most famous dips/ sauces, making it a lamb's best friend.
    • Crusty Bread: Let's not forget a good slice of bread! To finish off this dish perfectly, you absolutely have to clean up your plate by mopping the juices with some homemade crunchy bread!

    Storage

    • Leftovers: If you happen to have any lamb and vegetables left over, or maybe you cooked extra for lunch the next day, allow them to come to room temperature, then store them in an airtight container in the fridge. They will stay fresh for up to three days. Personally, I love enjoying the leftovers for lunches; you really can't beat it.
    • Reheating: When you're ready to eat and want to warm it back up, I recommend reheating it in the oven. All you have to do is cover it with foil and warm it at a low temperature, around 150°C fan-forced, until it's heated through. Make sure it's covered, as it keeps the lamb from drying out.

    FAQ

    Can I use boneless lamb shoulder instead of bone-in?

    Absolutely! However, in my experience, bone-in lamb adds extra flavour

    Can I use the leg of the lamb instead of the lamb shoulder?

    Yes, you can use the leg of lamb as a substitute for the shoulder. The main difference is that the leg of lamb is a leaner cut. The leg is a great option if you’re looking for a leaner roast.

    slow cooked lamb finished resting ready to be eaten

    I hope this slow-cooked Greek lamb shoulder and potatoes in the oven recipe becomes a favourite in your home, just like mine. Give it a try, and don’t forget to leave a comment below to let me know how it turns out. Happy roasting!

    📖 Recipe

    slow cooked lamb finished resting ready to be eaten

    Greek Lamb Shoulder And Potatoes In the Oven

    Savour this slow-cooked Greek lamb shoulder and potatoes recipe. A tender roast, infused with garlic and rosemary, falls right off the bone.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 4 hours hrs 5 minutes mins
    Total Time 4 hours hrs 20 minutes mins
    Course Main Course
    Cuisine Greek, Mediterranean
    Servings 4
    Calories 965 kcal

    Ingredients
      

    • 2.5 kg Lamb shoulder Bone in
    • 10 grams Fresh rosemary
    • 1 Whole garlic bulb
    • 5 Potatoes
    • 4 Carrots
    • 2 Onions
    • 3 Lemons
    • ¼ cup Olive oil
    • 2 teaspoon Dried oregano
    • Salt To taste
    • Pepper To taste
    • 2 cups Chicken stock Can substitute for beef stock or water

    Instructions
     

    • Preheat your oven to 180°C (fan-forced).
    • Peel the garlic cloves, slicing 3 of them thinly while keeping the rest whole. Remove the rosemary from their sprigs.
    • Use a sharp knife, making 10-15 small slits in the top of the lamb. Then, insert the garlic slices and rosemary into the slits, and push them in deep to prevent them burning.
    • Quarter the potatoes and onions, then cut the carrots into large chunks. Place all the vegetables in a roasting pan.
    • Place the lamb shoulder on top of the vegetables. Squeeze the juice from the lemons over the lamb, letting juice drip onto the vegetables.
    • Drizzle the lamb with the olive oil and sprinkle with oregano, salt, and pepper. Rub the seasoning over both sides of the lamb.
    • Season the vegetables with salt and pepper, then scatter the remaining whole garlic cloves and rosemary over the vegetables in the pan.
    • Pour the chicken stock into the roasting pan, making sure to avoid pouring it directly over the lamb.
    • Cover the lamb and vegetables with a sheet of wet baking paper, followed by a layer of aluminum foil to seal in moisture.
    • Roast the lamb in the oven for 3 hours and 45 minutes.
    • After this time, remove the baking paper and foil, then use a spoon to baste the lamb with the juices inside the pan. Then put it back in the oven, uncovered, for an additional 20 minutes until the lamb is golden brown and crispy. Don't throw away the foil, we will keep this for after.
    • To check for doneness, use a fork to pull apart the meat. You should also notice that the bones can pretty much slip out with minimal force. If it’s not tender enough, put it back in the oven and continue checking until you are happy.
    • Once it’s done roasting, remove from the oven and loosely cover the dish with the foil from before. Try and give it a good 15 minutes to let all the juices settle inside the meat.

    Video

    YouTube video

    Notes

    1. Lamb on Vegetables: I find it important to make sure the lamb is placed on top of the vegetables, not directly on the bottom of the pan. This allows the lamb to cook evenly being propped up.
    2. Boneless Lamb Shoulder: If you’re using boneless lamb shoulder, reduce the cooking time by about 20-30 minutes.
    3. Cooking times: If your lamb shoulder is smaller or larger than 2.5 kg, small adjustments won’t affect the final result much as the lamb shoulder needs time to break down properly. Keep it covered for at least 3 hours then you can start peeking, and making any adjustments if need be.

    Nutrition

    Calories: 965kcalCarbohydrates: 71gProtein: 89gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gCholesterol: 256mgSodium: 506mgPotassium: 2797mgFiber: 12gSugar: 11gVitamin A: 10309IUVitamin C: 104mgCalcium: 162mgIron: 11mg
    Keyword Greek Lamb Shoulder And Potatoes In the Oven, greek slow cooked lamb chunks, roast lamb shoulder
    Tried this recipe?Post it on Instagram and tag me @nikolopaa

    More Main Dishes

    • niko holding a plate with cooked lahanodolmades ready for eating
      Lahanodolmades Recipe (Greek Stuffed Cabbage Rolls)
    • niko holding a plate of soutzoukakia in tomato sauce
      Soutzoukakia Recipe (Greek Baked Meatballs In Tomato Sauce)
    • niko holding plate of greek chicken wings ready for eating
      Greek Chicken Wings with Yogurt & Sweet Pepper (Charcoal)
    • niko holding greek stuffed calamari cooked ready for eating
      Greek Stuffed Calamari Recipe (In Tomato Sauce)

    Comments

    1. Simone says

      January 22, 2025 at 5:31 pm

      5 stars
      Made this tonight for family! Big hit .. lamb was tender and full of flavour as was the veg.
      Will make this again !

      Reply
      • Nikolopaa says

        January 22, 2025 at 5:48 pm

        Hey Simone! That's awesome! Happy the family loved it 🙏 Thanks for the review also!

        Reply
    2. James Maybury says

      March 17, 2025 at 11:20 am

      5 stars
      A delicious simple, easy, authentic, Greek feast.

      Reply
      • Nikolopaa says

        March 17, 2025 at 12:39 pm

        Thanks for the comment James! I agree, this is such a simple dish to make, set and forget and produces great results! Appreciate you trying the recipe 🙏

        Reply
    3. Kat says

      April 12, 2025 at 4:14 pm

      5 stars
      So good - thanks!

      Reply
      • Nikolopaa says

        April 17, 2025 at 9:49 am

        No problems Kat! 🙏❤️

        Reply
    4. Emma Drew says

      April 14, 2025 at 6:42 pm

      Made this dish a couple of weeks ago and as it was so delicious, making it again today. Such a simple recipe with minimal effort but amazing end results. I can’t recommend this dish enough.

      Reply
      • Nikolopaa says

        April 17, 2025 at 9:38 am

        Thanks so much Emma! That’s exactly what I was going for, simple to make but packed with flavour. Once it’s going it’s almost set and forget. Love that you’re already making it again, really appreciate the kind words!

        Reply
    5. Fab says

      May 24, 2025 at 5:53 pm

      Came out amazing. Only thing is, there was too much stock left over. Like a soup in the tray (I did two cups x 2.8kg lamb leg)

      Reply
      • Nikolopaa says

        May 25, 2025 at 7:53 pm

        Thanks Fab 🙏 Glad it still turned out killa! Just curious was the dish a deep one or not very wide by any chance?

        Reply
    6. Sarah says

      May 25, 2025 at 10:38 am

      What temp if you haven’t a fan oven please?

      Reply
      • Nikolopaa says

        May 25, 2025 at 7:54 pm

        If you’re using a conventional oven go up by 10 to 20 degrees so around 190 to 200°C 🙂

        Reply
    7. Jo-Ann Mouritzen says

      May 27, 2025 at 9:35 pm

      I lived in Crete in the early 1990's and this was one of my favourite dishes. I have made it through the years but yours was absolutely delicious and so easy. I have made it on numerous occassions for family and friends and they love it. Recipe shared to very many special people. Thank you.

      Reply
      • Nikolopaa says

        June 04, 2025 at 6:39 am

        Appreciate that Jo-Ann 😊 Sounds like you’ve got some beautiful memories tied to this dish. I’m honoured mine hit the spot and even more so that you’ve shared it with so many others 🙏

        Reply
    5 from 3 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    niko sitting down for a photo

    Hi, I'm Niko!

    This is where I share authentic Greek recipes and more, while having a good time!

    More about me →

    Popular

    • niko holding a greek orange cupcake garnished with cream, orange and cinnamon
      Moist Orange Cupcakes Recipe (Fluffy Portokalopita Style)
    • niko holding a baked karidopita ready for serving
      Karidopita Recipe (Greek Walnut Cake With Syrup)
    • niko holding a tray of kataifi rolls ready for eating
      Greek Kataifi Rolls Recipe (With Nuts and syrup)
    • niko holding a baked slice of pasta sokolatina
      Pasta Sokolatina (Greek Chocolate Cream Cake)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Contact

    • Contact

    Copyright © 2025 nikolopaa

    We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com and Amazon.com.au.

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.