LambMain CoursePetra CarterProvencal RecipesTaste

Provencal Slow-Cooked Lamb Shoulder

Lamb 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!

Provencal Slow-Cooked Lamb Shoulder

Slow-Cooked Shoulder of Lamb with Garlic and Rosemary

blankPetra Carter
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.
Prep Time 10 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 15 minutes
Course Main Course, Main Dish
Cuisine French
Servings 4 People


  • 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)


  • 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!
Keyword Garlic, Lamb, Main Course, Rosemary
Tried this recipe?Let us know how it was!

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Provencal Lamb Daube ‘Gui Gedda’
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Grilled Lamb Chops with Parsley and Mint Vinaigrette
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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.
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Petra Carter

Petra Carter

Petra Carter is the smiling face behind the cooking school Le Pistou. The cookery school is centrally located in Uzès, right next to the tourist office and steps away from the main boulevard. The one-time garage was wholly transformed into a bright, lofted space equipped explicitly for cooking classes.

This lady - previously the food-editor of Irish Tatler - has developed several options for classes at le Pistou Cookery School. There are workshops and multi-day classes where students dive into the magic of cooking with flavours of the South of France.

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