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CarnivoreNo plantsTooGut original

Carnivore Slow-Roasted Lamb Shoulder with Bone Broth Jus

Deeply browned lamb shoulder cooked until it pulls apart under a spoon, with its own roasting juices reduced into a proper jus.

Prep10 mins
Cook4 hrs 10 mins
Serves4
DifficultyEasy
Start cooking
Torn slow-roasted lamb shoulder with glossy bone-broth jus
TooGut pickFlexible, practical, genuinely delicious.

No herb crust is needed when lamb, salt, broth and time are doing their jobs.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

What you'll need

  • 2200 gbone-in lamb shoulder
  • 500 mlunsalted beef or lamb bone broth
  • 40 gunsalted butterOptional
  • tspfine sea salt
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Start hot

Salt the lamb, place in a snug roasting dish and roast uncovered at 230°C for 20 minutes.

Add broth

Pour broth around the lamb, cover tightly and roast at 155°C for 3 hours 20 minutes.

Build the dark edges

Uncover and roast at 220°C for 20 to 30 minutes until deeply browned and spoon-tender.

Reduce the jus

Rest lamb for 20 minutes. Skim and reduce the tray liquid until glossy, whisk in butter if using and spoon over torn lamb.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,760 kJ

Protein61 g

Carbohydrate0 g

Fibre0 g

Fat45 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • Deep roasting dish
  • Tight lid or foil
  • Small saucepan