Lamb Shoulder with Glazed Carrots



Did you know that we sell frozen cuts of lamb at our shop in Weston? We have everything from sausage to racks to ribs. This lamb shoulder is one of our favorite recipes using our lamb. We hope that you give it a shot and enjoy it as much we do.


Lamb Shoulder:

  • 3 lb. bone in lamb shoulder
  • 1 head of garlic and 3 cloves garlic thinly sliced
  • 1 onion quartered
  • 8 sprigs of rosemary
  • 2 T olive oil
  • 1 cup water
  • 2 T flour
  • 2 T unsalted butter
  • salt and pepper to taste

Glazed Carrots:

  • 1 lb. carrots
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 3 T unsalted butter
  • 1 T olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


Lamb Shoulder Directions:

Preheat oven to 450 degrees.

Coat lamb in olive oil and liberally sprinkle with salt and pepper. Make several small cuts with a paring knife in the fatty side of the lamb. In each cut, insert a thin slice of garlic and a sprig of rosemary.

Slice the top of off the head of garlic and place in the bottom of a roasting pan along with one whole onion quartered. Place the lamb on top of garlic and onion in the pan. Add 1 cup of water to the pan.

Turn oven down to 350 F and place the roasting pan in the oven with the lid on. Roast for 3 hours. Meat should be fork tender.

After removing the lamb, head of garlic and onion from the roasting pan, transfer the liquid from the pan to a measuring cup.

In a medium sized saucepan melt 2 T of butter. Add flour and whisk to combine. Once the flour and butter start to turn brown, add in the lamb drippings. Whisk constantly until gravy thickens. Transfer into serving dish to serve alongside lamb.

Glazed Carrot Directions:

Peel carrots and chop into 1 inch pieces. Mix all of the ingredients and put onto a pan. Cover pan with aluminum foil and roast at 350 degrees for about an hour or until carrots are fork tender.

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