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Slowly Roasted Lamb Shoulder

Slowly Roasted Lamb Shoulder

This recipe was inspired by a spit-roasted lamb we ate in Crete. It was cooked in the open air, very slowly, over a small fire. The smell of wild herbs that filled the air of the surrounding mountains was enough to flavor the meat.



  1. 1

    Rub meat with salt and set aside in a cool place for 2 to 3 hours.

  2. 2

    Preheat oven to 275°F.

  3. 3

    Pour oil over lamb and rub herbs evenly before placing on a baking sheet.

  4. 4

    Roast for 4 hours, basting meat with its jus every hour.

  5. 5

    Remove from oven and let rest in a place that is draft-free for 30 minutes before serving.