Lamb Boneless Rolled Shoulder Roast

bowl Serves 6


  • 800-1 kg lamb boneless rolled shoulder
  • 1 Tbsp olive oil
  • 2 Tbsp sea salt
  • 2 Tbsp fresh thyme, leaves
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  • Take your lamb out of the fridge 30 minutes before cooking to allow it to come to room temperature.

  • Preheat the oven to 200°C.

  • Place the lamb on a wire rack in a roasting tray and rub the outside of the lamb with the olive oil.

  • Season the meat with the salt and thyme, rubbing the seasoning over the entire surface of the meat.

  • Place the roasting tray into the oven and roast uncovered at 200°C for 20 minutes.

  • Reduce the heat down to 160°C and roast the lamb for a further 20 minutes per 500g, basting occasionally with the juices from the pan.

  • Remove the roasting dish from the oven and let the meat rest for 20 minutes. Then remove the mesh string from the meat and carve across the grain.

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