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Roasted Lamb Shoulder Prep #CooknwithClass @PerfProvence

Roasted Lamb shoulder

A delicious warm and hearty dish made with the simplest of ingredients that any cook of any level should try.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Dish
Cuisine French, Provencal
Servings 6 people


  • 1 Shoulder of Lamb
  • Salt & Pepper to taste
  • Piment d'esplette to taste
  • 3 tbsp olive oil good quality
  • 200 gr / 7.1 oz Vegetable Mix (Carrots, Onion, Garlic, Celery etc...)


  • Make a bed with the vegetables in a oven pan.
  • Place the shoulder skin down and season well with salt & pepper.
  • Add the olive oil
  • Cook 30 minutes in the oven at 200ºC (400ºF)
  • Turn the shoulder over and season well with salt and pepper this side
  • Cook again for 15 minutes at 180ºC (350ºF)
    Roasted Lamb Shoulder @Cooknwithclass
  • Let rest at least 15 minutes outside of the oven before serving


This lamb can be served with virtually any vegetables, seasonal, or simply your favourites. Potato, turnip, and parsnip make a wonderful alternative or mashed as an additional side to the traditional mirepoix.
According to Wikipedia: The Espelette pepper (French: Piment d'Espelette ) is a variety of species C. annuum that is cultivated and harvested in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. Read more about this pepper here.
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