First Step: Preheat and Season the Lamb Begin by preheating your oven to 240°C (465°F) or 220°C fan-forced. This high heat jump-starts the process for a great crust. For the 1.8 kg (3.5 lb) bone-in lamb shoulder, rub it all over with 2 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon black pepper to lock in flavors. If you’re adapting for dietary needs, like a low-sodium diet, reduce the salt to 1 teaspoon.

Second Step: Prepare the Incisions Next, make 12 deep incisions in the lamb shoulder with a sharp knife, being careful not to go all the way through. This allows for stuffing to infuse the meat. Stuff those slits with the 3 garlic cloves cut into slivers and 8 sprigs rosemary using a chopstick for easy insertion. For plant-based swaps, you could use seitan here to keep the structure intact.

Third Step: Set Up the Roasting Pan Now, place 1 quartered onion, 1 head garlic cut in half horizontally, and the remaining rosemary sprigs at the bottom of your roasting pan. This creates a flavorful bed for the lamb. Position the lamb on top and pour 1 cup water around it to prevent drying out. If you’re making a gluten-free version, ensure your broth is certified gluten-free.

Fourth Step: Roast Covered Cover the pan with a lid or double layer of foil, then put it in the oven and immediately reduce the heat to 180°C (350°F) or 160°C fan. Slow roast for 3 hours to achieve that fall-apart tenderness. This step is crucial for juicy results, and for smaller cuts, reduce time by about 20 minutes as needed.

Fifth Step: Finish with Uncovered Roasting After 3 hours, remove the foil and check the liquid; add 3/4 cup water if it’s low to avoid burning. Crank the oven up to 220°C (425°F) and roast uncovered for 20-30 minutes until the skin is browned and crisp. Test doneness by pulling the meat with two forks if it’s not tender, cover and cook longer at 180°C (350°F). Adapt for boneless cuts by shaving off about 20 minutes.

Sixth Step: Rest and Make Gravy Take the lamb out and let it rest, covered loosely with foil and towels, for at least 20 minutes. This helps juices redistribute. For the gravy, skim excess fat from the pan, leaving about 2 tablespoons, then heat over medium-high. Stir in 2 tablespoons flour and cook for 30 seconds before adding 2 cups beef broth (or 1 cup red wine + 1 cup water). Mash the onion and garlic, simmer for 1-2 minutes until thickened, season to taste, strain, and serve. For low-calorie options, use just broth and skip the wine.

Final Step: Serve and Enjoy Once rested, carve the lamb and drizzle with gravy. Serve with sides like roasted potatoes, which you can cook beneath the lamb during the final browning. This totals about 3 hours 45 minutes from start to finish, and each 398-gram serving has around 575 calories. For more inspiration on simple meals, visit the cheesecake lemon bars for a sweet contrast.