Roasted Shoulder of Lamb with a Breadcrumb Crust Recipe

Roasted Shoulder of Lamb with a Breadcrumb Crust Recipe

Prep Time

20 minutes

Cook Time

180 minutes


6 people
Roasted Shoulder of Lamb

Leg of lamb may be the more traditional choice for a roast, however, the shoulder of lamb is softer and offers a more cost-effective option to feed the family. Coupled with the foolproof ease of a slow roast, and the aromatics of fresh garlic, lemon, and herbs, this Roasted Shoulder of Lamb is crusted in a savory breadcrumb to enhance the already delicious flavor. Thanks to the chefs at Rattan Direct for this slow-roasted recipe! 


Want to see how it’s done? We have the video right here


  • For The Lamb:
  • 1 whole shoulder of lamb
  • 1 bay leaf
  • 1 onion, roughly sectioned
  • 1 bulb garlic, halved crosswise
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 1 lemon, thickly sliced
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • Flaked sea salt
  • For The Crumb:
  • 1 red onion, finely sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon lemon zest
  • Pinch fresh thyme
  • 4 anchovy fillets, chopped
  • 1 cup roughly torn fresh breadcrumb


  • 1 Preheat the oven to 350F.
  • 2 Lay the aromatic ingredients in a pile on the roasting tray and place the meat on top.
  • 3 Drizzle the meat with oil, and cover the base of the tray with water.
  • 4 Cover with foil and cook for about 3 hours.
  • 5 Remove the foil, turn the heat up to 375F, drain off the juices for gravy and roast for another hour.
  • 6 To make the stuffing, add the onions, zest, and thyme to a frying pan with the oil and butter.
  • 7 Cook slowly for about 10 minutes until silky textured and browned.
  • 8 Stir in the anchovies and cook for another minute.
  • 9 Add a splash of water to the onions and cook to reduce.
  • 10 Stir in the breadcrumbs and cook until crisp and golden.
  • 11 The meat can be carved or shredded when done, serve with the savory breadcrumb mixture.


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