Pot Roast Lamb With Lemon

"Meltingly tender lamb with herby garlic and lemon juices, would work well in a slow cooker."
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Ready In:
21hrs 10mins




  • 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.
  • rub outside of meat with more lemon juice,salt pepper and oregano.
  • heat oil in heavy based pan and brown meat on all sides. Reduce heat and add remaining lemon juice, garlic and oregano.
  • cover tightly and simmer over low heat for 21/2 hours or till meat is tender, turn meat occasionally during cooking.
  • remove string and slice to serve. Pour juices into a bowl and serve separately.

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  1. 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!
  2. 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!


Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket"> <img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">
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