Slow-roasted Lamb Shoulder

I live in Alberta and I am lucky enough to have a fantastic butcher with access to high-quality, fresh meat. If you're in the Edmonton area, Acme Meat Market is worth the trip - the cut and quality are unsurpassed and they are dang passionate about what they're doing.

On the top of my list when I visit Acme Meat Market is lamb, it's one of my favourites and looking at the recipe below you might be shocked by how simple it is. But trust me, when you land a high-quality piece of meat, less-is-more. The pure flavour of the lamb comes through.  Plus, by cooking it this way, you land three meals in one (so be sure to buy a large shoulder roast!). We eat the roast as described below often on Sunday nights. The left-overs are used to make TWO additional meals during the week and these recipes will be featured here, be sure to come back and check-out our "lamb-three-ways" special on! 


  • 2 onions, halved

  • 2 stalks celery, halved

  • 6 cloves garlic, smashed

  • 4-5 lb bone-in lamb shoulder roast

  • salt and pepper


  1. Pre-heat oven to 250 F. Into dutch oven, add onion, celery and garlic.

  2. Generously season lamb shoulder with salt and pepper on all sides.

  3. Place on top of vegetables in dutch oven, fat side up. Cover and cook for 4-5 hours until fork tender and cooked through.

  4. Remove roast from oven, pre-heat to 500 F and when warmed, place roast back in oven. Cook until golden and crispy crust forms on roast, 10-15 minutes. Remove from oven and let rest at room temperature for half hour before serving.