Celebratory and ideal for sharing with loved ones! Slow-cooked to perfection, this Greek-inspired lamb shoulder is infused with bright citrus, aromatic garlic, and earthy oregano. The meat becomes wonderfully tender, soaking up every drop of the delicious pan juices. Juicy and just as nourishing as it is indulgent!
Enjoy,
Jess xx
Time to make: 4.5 hours
Serves: 6–8
Ingredients:
- 1 lamb shoulder (bone-in) (1.25-1.5kg)
- 4–5 garlic cloves, smashed
- Juice of 1 orange
- Juice of 2 lemons
- 1–2 tbsp olive oil
- 1–2 tsp dried oregano
- Salt and black pepper
- 1 cup bone broth (for deglazing)
Method:
Season the lamb. Pat the lamb shoulder dry and rub it all over with olive oil, salt, pepper, and dried oregano. Really massage and press it into the meat.
Heat a large pan over medium–high. Sear the lamb on all sides until you get that gorgeous deep golden crust. Don’t rush this part; it adds so much flavor.
Once the lamb is out, pour a splash of bone broth into the hot pan. Scrape up all the caramelized bits (liquid gold!). Let it simmer for 30 seconds.
Place the smashed garlic in the bottom. Lay the lamb shoulder on top. Pour over the orange juice, lemon juice, and all that deglazed broth from the pan.
Cook on low for 6–8 hours (or high for 3-4), until the meat is literally falling off the bone.
Let it rest for 10 minutes so it stays juicy, then pull apart with forks. Spoon some of the slow-cooker juices over the top.
