Slow Roast Chermoula Lamb Shoulder
A whole lamb shoulder marinated overnight in chermoula and slow roasted for hours until it pulls apart with a spoon.
Made with Chermoula. Make a batch of the base first, then this takes minutes. Skip to the method
- Time4 hr 30 + marinating
- LevelEasy
- Costabout £0.83 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Score the fat of the lamb in a diamond pattern with a sharp knife. Rub 100 g of your ready made chermoula (see the base recipe) and the salt all over the lamb, working it into the cuts. Cover and chill overnight, or for at least 4 hours.
- 2
Heat the oven to 160°C (140°C fan). Put the onions and garlic halves in a deep roasting tin and pour in the water. Sit the lamb on top.
- 3
Cover tightly with foil and roast for 3 hours 30 minutes.
210 min - 4
Remove the foil, raise the oven to 200°C (180°C fan) and roast for a further 20 to 30 minutes until the outside is dark and crisp.
25 min - 5
Rest the lamb under foil for 15 minutes. It should pull apart with a spoon and the internal temperature should be at least 90C.
- 6
Spoon off excess fat from the pan juices. Shred the lamb and serve with the roasted onion, juices, couscous and the remaining chermoula.
Tips
- Marinate overnight for the best flavour, but never leave raw lamb out of the fridge.
- Keep the foil tight so the steam keeps the meat tender.
- Do not use the used marinade as a sauce. The pan juices are fine, as they have boiled for hours.
Storing and freezing
Cool leftovers within 2 hours and keep in the fridge for up to 3 days. Shredded lamb freezes for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use a slow cooker?
Yes. Marinate the shoulder, then cook on low in the slow cooker for 8 to 10 hours with the onions and a splash of water. Crisp the skin under a hot grill.
Can I use a leg of lamb instead?
Yes, but shoulder is better for slow cooking because it has more fat and connective tissue. Leg dries out over a long cook.
Is it gluten free?
The lamb and chermoula are gluten free. Serve with rice, potatoes or gluten free couscous instead of ordinary couscous if you need to avoid gluten.
More made with chermoula
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.