Roast Shoulder of Lamb

  • Serves

    serves 6


Herdwick lamb is not available in this country, and we found that related breeds raised here were not noticeably more flavorful than good conventional lamb.


  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme
  • 3 12 to 4 lb. lamb shoulder
  • Coarse salt
  • Freshly ground black pepper
  • 12 peeled small white onions


Step 1

Preheat oven to 325°. Scatter sprigs from 1 bunch fresh rosemary and 1 bunch fresh thyme in a large roasting pan.

Step 2

Generously season a 3 ½ - 4-lb. lamb shoulder with coarse salt and freshly ground black pepper, then put on top of rosemary and thyme. Scatter 12 peeled small white onions around lamb.

Step 3

Roast lamb until internal temperature reaches 135° for medium rare, 1-1 1⁄2 hours. Transfer lamb to a warm platter, loosely cover with foil, and set aside to rest for 15 minutes before carving. Degrease pan juices and serve lamb with pan juices and onions.

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