5 from 2 votes

Roasted lamb

Course Main, Meat
Cuisine Tuscan
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Author Giulia


  • 800 g of lamb shoulder
  • 2 cloves of garlic
  • 1 sprig of rosemary
  • Salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • ½ glass of white wine
  • 2 tablespoons of white vinegar


  • Heat oven to 170 ° C.
  • Mince the garlic with rosemary and combine with salt and pepper.
  • Rinse the lamb shoulder under running water, pat it dry, then with a very sharp knife make a few deep cuts in the meat. This will help to cook the lamb and allow the salt and flavorings to go deeper.
  • Lie the lamb shoulder on a baking tray, rub with the flavoured salt and drizzle with plenty of extra virgin olive oil.
  • Roast in the oven for about 50 minutes, basting often with the sauce. You can use a spoon to collect the oil, but also a sprig of rosemary, which will be a perfect brush to bast the lamb.
  • When the lamb is almost ready, turn up the oven to 220°C, pour over the lamb the white wine and vinegar and let it cook for another 10 minutes, until golden brown.
  • Serve with piselli alla fiorentina.
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