Provencal Slow-Cooked Lamb Shoulder
Lamb · Main Course · Petra Carter · Provencal Recipes · TasteLamb is commonly found in French cuisine and, in particular, in Provence. Slow-cooked lamb shoulder is one of the easiest meals to prepare that gives you the satisfaction and robust flavours of a true homestyle meal. Enjoy this lamb recipe with roast potatoes, a crisp green salad, or pan-fried garlic green beans (or all 3!). This dish will truly steal the spotlight, so whatever you choose to accompany it with, it will surely get you compliments!
Slow-Cooked Shoulder of Lamb with Garlic and Rosemary
There is no easier dish for a heartwarming meal among family and friends. You can use a leg of lamb, but the shoulder is juicier because there is a bit more fat. Cooked in a heavy casserole dish (such as a Creuset) that can go in the oven, I like to place the meat simply on a bed of several rosemary sprigs, onion, and garlic for a beautiful dish that serves 4.
Equipment
Ingredients
- 6-8 sprigs Rosemary
- 3.5 lb lamb shoulder
- 2 tbsp Olive Oil
- to taste Salt and Freshly Ground Black Pepper
- 1 onion Roughly Cut
- 6-8 garlic cloves Unpeeled
- 1 Cup red wine (or Stock)
Instructions
- Preheat the oven to 180°C (350°F). Rub the lamb with a tablespoon of olive oil and season well with salt and pepper. Heat the remaining tablespoon of oil in a deep oven-proof casserole or Dutch oven and gently fry the rosemary sprigs, the roughly cut onion, and the garlic cloves for 5 minutes.
- Add the wine or stock. Now, add the lamb, skin-side up, pushing the onion and rosemary to the sides and around the meat. Cover with a tight-fitting lid and place in the oven.
- Bake for 2 hours and 30 minutes. Remove the lid and continue to roast for a further 30 minutes uncovered till the skin is browned and crisp. By now you should be able to pull the meat apart with two forks.
- Pull apart the meat and serve with your choice of side dish!
Tried this recipe?Let us know how it was!
Other Lamb Recipes You Might Enjoy
Provencal Lamb Daube 'Gui Gedda'
This slow-cooked daube is just the thing for cold winter nights. These wonderful aromas wafting through your kitchen as tender lamb cooks gently in a rich, savoury rose and herb-infused broth. And if you have the willpower not to eat it right away, it truly is best made a day in advance and then reheated upon serving.
Check out this recipe
Grilled Lamb Chops with Parsley and Mint Vinaigrette
This dish is a crowd-pleaser. Start the potatoes in advance and prepare your mise-en-place (chopped herbs), the rest can be done when your guests arrive.
Check out this recipe
Roast Lamb with Rosé Glaze
Slow-roasted leg of lamb might is very easy to make. The rosé with pink peppercorns and honey make for a delicious glaze. The lamb looks almost lacquered when it's finished cooking.
Check out this recipePrivate Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Winter in Provence Means Pruning the GrapevinesNext Post
Aix-en-Provence and Its Wine ShopsRelated Provence Articles
Recipe for Chicken Tagine with Green Olives and Preserved Lemon
May 29, 2020
Cocoa and Lavender reached a milestone 10th birthday in February – 10 years and over 500 recipes published. At the beginning, I had no idea what to write. I had never taken a food photo, not even surreptitiously in a restaurant. I didn’t have a clue about how blogs work. How do you celebrate ten …
Provencal Pot au Feu a Traditional Recipe from France
November 27, 2024
Growing up, the beginning of winter was marked by the first pot au feu appearing on our table. My mother’s version is more traditional and typical of what you would find in most homes. It is made with different cuts of beef that are slowly simmered together. The vegetables are cooked afterward in the resulting …
Osso Buco A Delicious Recipe Variation With Provencal Flavours
October 3, 2025
While Osso Buco is traditionally an Italian dish, I experimented with the ingredients to suit a wine pairing with a 2016 Château de la Tour de l’Évêque vintage. My culinary experimentation resulted in a delicious main course that uses all the traditional flavours of a Provençal daube, my favourite being the subtle orange zest. The …
Chicken with Saffron and Quince a Fall Recipe
October 6, 2023
Qunice, or coing in French, is a lemon-yellow coloured fruit that looks like a lumpy pear. Although it is a genetic relative to apples and pears, the only way to eat quince is to cook it. One popular preparation is membrillo (pate de coing), a dense, sweet, sliceable paste often served with cheeses in Spain, …
No Comment