Slow-Roasted Lamb Shoulder With Coriander Seeds Recipe (2024)

Wow, if that's the size of your lambs I don't want to run into a fully-grown sheep on a dark night! I've just bought a shoulder of Welsh lamb that weighs barely a kilo (2.2 pounds) including bone.

Used a boneless shoulder of lamb. 3 1/2 hrs at 250. Stubbed the roast with rosemary and garlic. Took out the rendered fat and oil half way through the roast to cook my roast potatoes. And toss thick cuts of mushroom in the juices and return the tray into the oven another 20 minutes at the end (while lamb is resting on chopping board) instead of making a sauce. Delicious recipe and easy. Will be making again. Super easy, will consider if I have to feed plenty of people next time.

I've also never seen a lamb should that large. I think the 8 to 10 lb. weight must be for a bone-in leg, not shoulder.

This is the best dish ever. The longer you cook the lamb the better, preferably under even lower heat. I always add peppercorns when crushing the coriander. And serve it with a redcurrant, orange zest and mint relish.

Excellent recipe, was a hit at the party I threw for my friend!. I added rosemary and garlic and had to add extra 25 minutes as we had a 11 lb shoulder.

Splendid! Guests loved it, and so did we. Two 3-lb shoulders took 4.5 hours, finishing mid-afternoon. I then took the meat off the bone and laid it in a pan with some of the gravy (not enough to cover, to keep the crust crusty), with the rest of the gravy in a separate pot. When the time came to eat it, everything reheated gracefully without fuss. The guests had thirds.

Delicious version of lamb roast. 5 lb. bone-in full shoulder, 4 hrs. in 275 degree oven, removed when meat was 155 degrees. Meat rested for 20 min. was 162 degrees. Still juicy & pink. At 3.5 hrs. added garlic as suggested by other reviewers, 6 large peeled cloves placed under roast. Later mashed two cloves into the gravy. Cracked coriander resulted in a mellow hint of interesting flavor. I added a few tablespoons of beef juices from a previous dinner to the gravy along with the lamb pan juices

This was fantastic! I used a 2.5 lb bone in arm roast and a 3 lb bone in shoulder roast. Roasted at 275 for 4.5 hours.

Adapted as a Christmas lamb shoulder with rosemary and garlic in the mortar & pestle vs coriander. Started the oven preheated on 475 to render the fat and heat the roasting pan. Then followed the recipe, including lowering temp to 275 when I put the lamb in. Wonderful smells!

This was a disappointment. Meat was not falling off the bone. Had hack through thick layers of blubber and shards of bone to get to mediocre hunks of meat. Would not make again. Maybe it should have been covered.

Simple, great flavor as it really lets the coriander shine through. However, a 3 pound shoulder took about 4.5 hours at 275 and hit 165-170 F throughout did not get as tender as it should have. There were “succulent” areas of the roast but I would have preferred letting this braise down to break down the muscle. I also filtered out the ground coriander w a fine sieve.Used a pasture-raised, local lamb shoulder which might have been more lean/muscular. Will try again letting it get up to 203 F.

Any tips or recommendations on making this recipe the day before and reheating to leave the oven free for sides?

Wow! We get a lamb annually from our university sheep program. Until now, my husband has cubed off bone, a laborious affair. This recipe was fall-off-the-bone good and easy. Our shoulder is cut for two-person portion, requiring only 3 hours. Added small potatoes and chopped sweet potatoes to the braiser. We will always use this recipe in the future, a revelation.

roast covered or uncovered?

DELICIOUS. I’m grain and gluten free, so I don’t do the gravy. But it is no less amazing, tender, juicy and soooooooo good!

This is a beautiful roast. 3 1/2 lbs, bone in shoulder took about 5 1/2 hours. It was tender and incredibly flavorful. Served with a red cabbage lime salad and popovers.

American lamb would be considered hogget in the UK, which is why this shoulder us so much bigger than ‘normal’

This is the best dish ever. The longer you cook the lamb the better, preferably under even lower heat. I always add peppercorns when crushing the coriander. And serve it with a redcurrant, orange zest and mint relish.

Delicious version of lamb roast. 5 lb. bone-in full shoulder, 4 hrs. in 275 degree oven, removed when meat was 155 degrees. Meat rested for 20 min. was 162 degrees. Still juicy & pink. At 3.5 hrs. added garlic as suggested by other reviewers, 6 large peeled cloves placed under roast. Later mashed two cloves into the gravy. Cracked coriander resulted in a mellow hint of interesting flavor. I added a few tablespoons of beef juices from a previous dinner to the gravy along with the lamb pan juices

Splendid! Guests loved it, and so did we. Two 3-lb shoulders took 4.5 hours, finishing mid-afternoon. I then took the meat off the bone and laid it in a pan with some of the gravy (not enough to cover, to keep the crust crusty), with the rest of the gravy in a separate pot. When the time came to eat it, everything reheated gracefully without fuss. The guests had thirds.

Wow, if that's the size of your lambs I don't want to run into a fully-grown sheep on a dark night! I've just bought a shoulder of Welsh lamb that weighs barely a kilo (2.2 pounds) including bone.

Excellent recipe, was a hit at the party I threw for my friend!. I added rosemary and garlic and had to add extra 25 minutes as we had a 11 lb shoulder.