How to Make the Perfect Slow Roasted Lamb Shoulder with Lamb Kidney
Mediterranean · Hard · 260 min · 4 servings
A low and slow roasted lamb shoulder pairs beautifully with pan-seared lamb kidneys to create a nose-to-tail carnivore feast that is deeply satisfying. The long roasting time renders the fat beautifully and produces incredibly tender meat that falls off the bone with ease.
Why this recipe works
This Slow Roasted Lamb Shoulder with Lamb Kidney recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 260 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 980 calories with 92g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 lbs bone-in lamb shoulder
- 4 whole lamb kidneys cleaned and halved
- 3 tsp sea salt
- 2 tbsp beef tallow
- 1 tsp black pepper
- 2 tbsp unsalted butter
Step by step instructions
Step 1: Prepare and Season the Lamb Shoulder
Score the fat cap of the lamb shoulder in a crosshatch pattern using a sharp knife. Rub sea salt and black pepper all over every surface of the shoulder. Allow the meat to sit uncovered in the refrigerator overnight for best results or at minimum 2 hours.
Step 2: Slow Roast the Shoulder
Preheat the oven to 300 degrees Fahrenheit. Place the lamb shoulder fat-side up in a roasting pan and cover tightly with foil. Roast for 4 hours until the meat is completely tender and pulls away from the bone effortlessly.
Step 3: Sear the Kidneys
While the shoulder rests, heat beef tallow in a cast iron skillet over high heat until smoking. Pat the kidneys completely dry and season with salt. Sear for 2 minutes per side until browned on the outside but still slightly pink inside.
Step 4: Rest and Plate
Allow the lamb shoulder to rest uncovered for 15 minutes before pulling the meat apart. Finish the kidneys with a knob of butter in the pan and baste them as the butter foams. Serve the pulled lamb alongside the kidneys with pan drippings poured over everything.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- lamb shoulder → goat shoulder
- lamb kidneys → beef kidneys
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Roasting the shoulder uncovered which dries out the meat instead of braising it in its own juices
- Overcooking the kidneys past medium which makes them tough and gives them a very strong bitter flavor
Nutrition facts
Per serving: 980 calories, 92g protein, 0g carbs, 68g fat, 0g fiber.
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