Pot Roast Lamb With Lemon

Total Time
21hrs 10mins
Prep 10 mins
Cook 21 hrs

Meltingly tender lamb with herby garlic and lemon juices, would work well in a slow cooker.


  1. Trim off excess lamb fat, open out shoulder and rub flesh with some of the lemon juice, sprinkle with salt and pepper and 1/2 tsp of the oregano. Form into a roll and tie securely with string.
  2. rub outside of meat with more lemon juice,salt pepper and oregano.
  3. heat oil in heavy based pan and brown meat on all sides. Reduce heat and add remaining lemon juice, garlic and oregano.
  4. cover tightly and simmer over low heat for 21/2 hours or till meat is tender, turn meat occasionally during cooking.
  5. remove string and slice to serve. Pour juices into a bowl and serve separately.


Most Helpful

It was ages since we'd had lamb, and this Mediterranean-style lamb, with its lemon, oregano, olive oil and garlic was just so wonderfully flavoursome. I added a few more herbs - rosemary and sage from a nifty grinder that I've been using in nearly every recipe since I bought it. I followed Blessed*One's lead and, after completing step four, cooked this in my crockpot, for about 5 hours. I also cooked some quarted onions, parsnips and baby carrots with it. The onions were in the pot for the full time; the parsnips and baby carrots I added part way through, and I added a bit more lemon juice when I added them so that they too were drizzled in lemon juice. I also doubled the garlic. Wonderfully flavoursome and SO tender. We enjoyed this for a small family dinner and everyone LOVED it. Thank you for sharing this recipe, lindseyclw!

bluemoon downunder October 11, 2008

Delicious! I followed the directions up until # 4, then I cooked it in a crock pot (I had no need for the string)on high for about 6 hours so it would be done when we got home from church. My shoulder was a little over 5 pounds. This was one of the best meats I've prepared in my crock pot!

Blessed*One December 10, 2007

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