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Greek-Style Lamb Shoulder in the Oven

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Adjust Servings:
2 kg of Lamb shoulder Whole lamb shoulder with a bone
6 Potatoes Large potatoes
1 tbsp. of Dijon mustard
9 cloves of Garlic
4 sprigs of Rosemary
8 sprigs of Thyme
2 tsp. of Oregano dried
to taste Salt
to taste Grounded black pepper
1 Lemon
100 ml of Extra Virgin olive oil
300 ml of Water

Greek-Style Lamb Shoulder in the Oven

  • 4 h
  • Serves 8
  • Medium




It’s a great holiday or Sunday family dish. If you think baking a whole lamb shoulder is difficult, this recipe will definitely change your mind! In fact, by baking it slowly and with the right spices, you get gorgeous results with minimal effort!

In the recipe, lamb shoulder is cooked classically with potatoes, but you can also use sweet potatoes and get even more benefits!

Give it a try!

Bon Appétit!

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Preheat the oven to 180 degrees Celsius.


Peel three garlic cloves and cut each into four pieces. Leave the remaining garlic cloves unpeeled, but crush them slightly with the flat side of a knife.
Peel the potatoes and cut them lengthwise into six wedges each. If the potatoes are small, cut each one into four wedges. We need quite large wedges.


Place the lamb shoulder in a large baking dish and coat it with mustard. Pierce the meat with a knife in 12 places and put a piece of garlic in each cut.


Add whole garlic cloves to the baking dish and arrange potato wedges in a single layer around the lamb shoulder. Season the meat and potatoes with salt and black pepper and drizzle generously with olive oil. Add sprigs of rosemary and thyme and sprinkle with oregano. Finally, drizzle lemon juice over everything. Pour enough water into the bottom of the baking dish to cover the potatoes by 2/3.


Place the baking dish in the oven on the lower level and bake at 180 degrees Celsius for 30 minutes. All the ingredients will warm up nicely during this time. Then, reduce the temperature to 150 degrees Celsius and bake for 1 hour. After that, shift the baking dish to the upper level, increase the temperature to 165 degrees Celsius and bake for another 1 hour 45 minutes.
During the baking process, pour the meat with the juice from the bottom of the baking dish every hour. You can also gently turn the potatoes.
While cooking, the meat will get a nice brown crust and the potatoes will brown on top.
Check the meat to ensure it is fully cooked.
The cooked meat should be tender and easy to shred with a fork. If so, remove the baking dish from the oven and let it rest for 10 minutes before serving.
Bon Appétit!

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