Prep: 20 mins Cook: 2-3 hours Serves: 4-6 Cut: Shoulder


1 Opal Valley® Boneless (netted) Lamb Shoulder, fresh or frozen, thawed in refrigerator overnight if frozen
Salt and freshly ground black pepper
1 tbsp olive oil
6 medium Yukon Gold or Russet potatoes, peeled (optional) and thinly sliced
6 cloves garlic, minced
3 tbsp butter, melted
3 tbsp fresh thyme, leaves only
3/4 cup vegetable stock
1/2 cup lemon juice
2 tbsp dried oregano
4 strips fresh lemon peel


  1. Preheat oven to 325ºF (160ºC)
  2. Keep netting on (throughout entire cooking process) and generously season lamb with salt and pepper
  3. In a large oven safe roasting pan, over medium-high heat, add olive oil. When pan is hot, add lamb and brown on all sides, Transfer to a plate
  4. In a large bowl combine potato slices, garlic, butter, thyme and season with salt and pepper
  5. Layer potato slices in roasting pan and drizzle with vegetable stock. Place lamb on top of potatoes
  6. Drizzle lemon juice over both lamb and potatoes. Sprinkle evenly with oregano and add lemon peel. Season again with salt and pepper
  7. Cover with foil (or lid) and transfer to oven. Bake for 2-3 hours or until lamb is very tender
  8. Remove from oven and rest for 15 minutes. Cut netting off and slice or shred the meat using two forks

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Opal Valley Lamb is Available at These Fine Retailers

*All cuts not available at all retailers