Ingredients
- 1 kg TenderBites Lamb Boneless Shoulder
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary (or 1 tbsp dried)
- 1 tbsp fresh thyme (optional)
- 2 tbsp olive oil (or any light cooking oil)
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tbsp calamansi juice or lemon juice
- 1 cup water or beef broth
- 2 medium potatoes, quartered
- 1 large carrot, chopped
- 1 medium onion, sliced
Meat You'll Need
Tender, juicy, and full of rich flavor — this slow-roasted lamb shoulder is perfect for special occasions or family dinners. Using TenderBites Lamb Boneless Shoulder, this dish delivers fall-apart tenderness and aromatic depth, thanks to simple ingredients that are easy to find in Philippine stores.
Preparation
- Preheat the Oven:
Set your oven to 180°C (350°F) while preparing the meat. - Season the Lamb:
In a small bowl, combine garlic, rosemary, thyme, olive oil, salt, pepper, and calamansi juice. Rub the mixture evenly over the TenderBites Lamb Boneless Shoulder. Let it marinate for at least 30 minutes (or overnight for deeper flavor). - Prepare the Roasting Pan:
Arrange the onion, carrots, and potatoes at the bottom of a roasting pan. Place the lamb on top of the vegetables and pour in water or broth. Cover the pan tightly with foil. - Slow Roast the Lamb:
Roast in the preheated oven for 2 to 2½ hours, or until the lamb is fork-tender. Remove the foil for the last 20 minutes to allow the surface to brown and caramelize. - Serve:
Let the meat rest for 10 minutes before slicing. Serve with roasted vegetables and your favorite gravy or mint sauce.
Cooking Tips
- No oven? You can slow-cook the lamb on the stovetop. Use a deep pot, keep the heat low, and simmer with broth until tender (around 2 hours).
- Add Filipino flavor: Mix in a bit of soy sauce or calamansi glaze for a savory-sweet twist.
- Make it ahead: This dish tastes even better the next day as the flavors continue to develop.
- Side pairing: Enjoy with mashed potatoes, buttered corn, or garlic rice for a satisfying meal.
