Slow Roast Lamb Shoulder with Creamy Garlic Sauce

Lamb Shoulder is still the best roast lamb joint, in our humble opinion. The key is low and slow, and of course time. The result is the most tender roast you will ever have… no need to use a knife when serving!

Click here to purchase Lamb Shoulder Bone In

Roast Lamb Shoulder with Creamy Garlic Sauce

Prep Time20 minutes
Cook Time5 hours


  • 1.3 kg Lamb Shoulder Bone in
  • 1 tsp cornstarch
  • Salt and Pepper
  • 80 ml Milk
  • Large Bunch of Rosemary
  • 6 Garlic heads
  • 180 ml Double Thick Cream
  • Olive oil


  • Preheat the Oven to 150°C
  • Place Lamb in a roasting tray and score the fat
  • Season generusly with Salt and Pepper all over
  • Place half the rosemary under the lamb and the other half in top – be generous with the amount you put
  • Slice 5 of the garlic heads in half and scatter around the lamb
  • Drizzle the lamb and garlic with Olive oil
  • Cover the tray with tin foil, tightly and place in the oven for 5 hours
  • About 45 minutes before the meat is ready, take the last garlic head and peel out the cloves. In a saucepan, combine the milk, cream and garlic over medium to low heat and let it infuse for a bit until the garlic is soft and the mixture is a little thick. Usually 20 – 25 minutes
  • Off the heat whisk in the cornstarch and about 80ml of the juices from the roast lamb, try to avoid the fat. Add Salt and while still whisking and return to the heat
  • Simmer until the sauce reaches your deired consistency, usually less than 5 minutes. If too watery you can add more cornstarch
  • Strain the sauce through a sieve
  • The meat should rest for about 15 – 20 minutes. It should pull apart easily. Serve with the sauce and enjoy!


You can also add mushrooms to the sauce. Before adding the cream just fry the mushrooms for a few minutes then continue with the recipes instructions. At the end, you don’t need to strain the sauce.



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