Lamb shoulder is ideal for slow roasting because it has natural marbling and connective tissue that melts during cooking. The result is tender meat that falls apart effortlessly and carries deep, rich flavor.It is rustic. It is forgiving. It is Mediterranean cooking at its best.

Not rushed. Not complicated. Just honest ingredients, olive oil, lemon, oregano, time.This is the kind of meal that fills the house with aroma long before anyone sits down.

The kind of food that makes people gather in the kitchen and ask, “Is it ready yet?”In Greece, lamb shoulder is not about perfection. It is about generosity.

It is meant to be placed in the center of the table, pulled apart with a fork, spooned over potatoes that have soaked in all those beautiful juices.

Simple food. Big flavor. Shared.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 whole lamb shoulder, about 1.8 to 2.2 kg

4 cloves garlic, sliced

3 tablespoons extra virgin olive oil

Juice of 2 lemons

Zest of 1 lemon

1 tablespoon dried Greek oregano

1 teaspoon fresh rosemary, finely chopped

1 teaspoon sea salt

Freshly ground black pepper

1.2 kg yellow potatoes, cut into wedges

Juice of 1 lemon

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon sea salt

Freshly ground black pepper

1 cup warm vegetable or light chicken stock

Directions

Preheat the oven to 170°C, 340°F.

Pat the lamb shoulder dry.

With a small knife, make small incisions all over the meat and insert the sliced garlic.

In a bowl, mix olive oil, lemon juice, lemon zest, oregano, rosemary, salt and pepper.

Rub this mixture generously over the entire lamb shoulder, massaging it into the meat.

Let it sit for at least 30 minutes, or longer if you have time.Place the lamb in a roasting pan.

Add a small splash of water to the bottom of the pan.

Cover tightly with parchment paper and then foil.Roast slowly for about 3 to 3.5 hours, until the meat is tender and pulls apart easily with a fork.

About 1 hour before the lamb is ready, prepare the potatoes. In a bowl, toss the potato wedges with olive oil, lemon juice, oregano, salt and pepper.

Carefully remove the foil from the lamb.

Arrange the potatoes around the meat.

Pour the stock into the pan, around the potatoes, not over the crust.Increase the oven temperature to 190°C, 375°F, and roast uncovered for another 45 to 60 minutes, until the potatoes are golden and the lamb has a beautifully caramelized top.

If needed, spoon some of the pan juices over the potatoes during the last 20 minutes.

Remove from the oven and let the lamb rest for 15 minutes before serving.

Serve straight from the pan with a glass of red wine, good bread, and people around the table.

For best results, choose a well-marbled, bone-in lamb shoulder. If you prefer ordering online, this is a great example of the exact cut that works beautifully for this recipe.