Grass-fed Lamb Recipe

Lamb Shoulder

Roast Lamb Shoulder


1 large clove garlic, minced
1 tablespoon all-purpose flour
2 teaspoons salt
dash pepper
1 tablespoon lemon juice
1 lamb shoulder roast, boneless, about 3 - 4 lbs

Reserved meat juices
3 tablespoons flour
1/2 cup cold water


Combine minced garlic, flour, salt, pepper, and lemon juice and rub all over roast. Place lamb on large sheet of heavy duty foil. Wrap and secure edges of foil. Place wrapped roast in a shallow roasting pan.

Roast at 425 degrees for 3 hours. Open foil the last 30 minutes of roasting. Remove meat to a platter. Pour pan juices into a 2 cup measuring cup and add water to make 1 3/4 cups.

Transfer meat juices to a saucepan and place over medium heat. Put 3 tablespoons of flour in a small bowl. Stir in 1/2 cup cold water. Pour into the meat juice mixture. Cook, stirring constantly, until thickened.