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 recipe
Legal
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
Chicken, Carrot and Apricot Tagine Recipe
July 14, 2020
Here’s a recipe for chicken, carrot and apricot tagine that will take you straight to Morocco via France. Sweet, savoury, and quick to prepare. This beautiful tagine conjures up images of spice-filled Marrakesh. No need to go to North Africa, though, to enjoy this deliciously sweet and savoury dish. You find tasty tagines on menus …
Roasted Shrimp and Tomatoes an Easy One Pot Recipe
April 4, 2022
There is no question that my heart is equally split between France and Italy, which is why I run small-group Goût et Voyage tours in both Provence and Tuscany. The scenery is similar, yet architectural and cultural differences make travel in both locations pure joy. However, when it comes to the culinary customs in the …
Culinary Traditions Beef Daube a Provencal Recipe Worth Trying
June 30, 2023
La daube provençale – A provençal specialty with beef (or other meats) that you may try during your French immersion program with me in Provence Hello everyone. Today I’m talking to you about one of the most typical dishes of Provence. Here, everyone knows this specialty. That doesn’t mean everyone likes it. My children, for …
My Warm Winter Menu from Provence
February 12, 2021
The following menu is for cold days, regardless of where you live in the world. These three recipes are easy to prepare. The soup can, and almost should be, made in advance to maximize the marriage of flavours. The slow-roasted lamb requires very little preparation time and even less monitoring but will fill your home …
No Comment