lamb shoulder roast


The first thing to decide about this is whether you want a roast or a pot roast. A medium-rare roast is my preference, but moist-cooked meat for tacos might be yours.

This is where it pays to know where your meat comes from. This was a very young lamb, so the meat would be tender enough for a roast. In a fully grown sheep, the shoulder gets rather tough and pot roast might be the better choice.


This is what you need for 2 servings:

  • lamb shoulder / leg 3 lbs.
  • S&P
  • olive oil
  • spices of choice.
    I used ginger, powdered onion, garlic, pepper, fresh rosemary
Pic1: home-slaughter for personal use is allowed in the US without inspection. The shoulder roast is circled in red


Pic2: before cooking
Pic3: after cooking
Pic4: shoulder


Pic5: shoulder, carved, in the right bottom corner is the elbow joint
Pic6: lower front leg
Pic7: a bit overcooked to my preference, but still juicy enough to be enjoyable