Recipe: Slow-roasted Sunday lamb with garlic, rosemary and lemon

Looking for the perfect Sunday lamb recipe that’s tender, flavour-packed and incredibly easy to prepare? This slow-roasted lamb shoulder with garlic, rosemary and lemon is the ultimate comfort meal for a relaxed weekend lunch or dinner. It’s a classic Aussie favourite: melt-in-your-mouth lamb, golden vegetables and rich pan juices that taste like home. With simple ingredients and mostly hands-off cooking time, this recipe delivers a hearty roast that’s ideal for feeding family, entertaining guests or enjoying with leftovers the next day.

Slow-Roasted Sunday Lamb Recipe (Serves 6)

Ingredients
1.8–2 kg lamb shoulder (bone-in)
4 cloves garlic, sliced
2 sprigs rosemary, chopped
1 lemon, zest + juice
2 tbsp olive oil
1 tbsp honey
1 cup chicken stock
1 tsp salt
½ tsp black pepper
4 potatoes, quartered
3 carrots, chopped
2 onions, quartered

Method

Preheat oven to 160°C (140°C fan).
Score lamb lightly. Rub with olive oil, lemon zest, rosemary, garlic, salt, pepper and honey.
Layer potatoes, carrots and onions in a roasting dish. Add stock + lemon juice.
Place lamb on top. Cover with foil and roast for 3½–4 hours until tender.
Remove foil, turn oven to 200°C, roast 20–25 minutes to crisp.
Rest 10 minutes, then serve with pan juices.