Equipment
Ingredients
Main
- 2000 g bone-in lamb shoulder, room temperature
- 15 g coriander seeds, whole
- 1000 g floury potatoes, peeled and halved
- 30 ml olive oil
- 15 g coarse sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 625 kcal
- Protein
- 72 g
- Carbohydrates
- 22 g
- Fat
- 29 g
- Fiber
- 5 g
- Sugar
- 0 g
- Sodium
- 1204 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 193 mg
- Potassium
- 1804 mg
- Calcium
- 85 mg
- Iron
- 9.7 mg
- Magnesium
- 117 mg
- Phosphorus
- 657 mg
- Zinc
- 13.4 mg
- Vitamin A
- 17 mcg
- Vitamin C
- 20 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 7.9 mcg
- Thiamin
- 0.51 mg
- Riboflavin
- 0.54 mg
- Niacin
- 19.1 mg
- Folate
- 28 mcg
- Water
- 382 g
Sources: USDA FoodData Central
Method
Preheat oven to 160C (320F).
Toast the whole coriander seeds in a dry small skillet over medium heat until highly fragrant, about 2 minutes.
Transfer the toasted coriander seeds to a mortar and pestle and crush them coarsely.
Rub the lamb shoulder generously with the olive oil, crushed coriander seeds, and coarse sea salt, pressing the spices into the meat.
Place the halved potatoes in the base of a large roasting pan.
Set the seasoned lamb shoulder directly on top of the potatoes.
Roast uncovered for 4 hours, or until the lamb reaches an internal temperature of at least 90C (195F) and the meat pulls away effortlessly from the bone.
Remove from the oven, transfer the lamb to a cutting board, and let it rest for 20 minutes before pulling or carving.
Serve the rested, pull-apart lamb alongside the crispy, fat-soaked potatoes.
Chef's Notes
- Toasting whole coriander seeds wakes up their citrusy, floral essential oils which pair perfectly with the rich, slightly gamey flavor of lamb without overpowering it.
- Choosing floury potatoes ensures they absorb the rendered lamb fat perfectly while maintaining a fluffy interior and achieving a crispy exterior.
- Always allow the lamb to come to room temperature for an hour before roasting. This promotes even cooking and much better fat rendering.
- Lamb shoulder requires cooking well past the standard safe temperature (74C) to break down its tough collagen. Targeting 90C to 95C is the secret to pull-apart tenderness.
Storage
Refrigerator: 3 days — Store meat and potatoes in separate airtight containers.
Freezer: 2 months — Potatoes may become mealy when frozen; freezing the lamb alone is recommended.
Reheating: Reheat in a 160C oven covered with foil until warmed through, adding a splash of water to prevent the meat from drying out.
Troubleshooting
Potatoes are burning before the lamb is tender.
Cause: Oven runs hot or potatoes were cut too small.
Fix: Carefully remove the potatoes from the pan with tongs, set aside, and return the lamb to the oven to finish roasting.
Prevention: Cut potatoes into large, uniform halves and verify oven temperature with an independent thermometer.
Lamb is tough and chewy.
Cause: Under-cooked; the connective tissue has not yet broken down into gelatin.
Fix: Return the lamb to the oven, cover with foil to prevent burning, and roast for another 45 to 60 minutes.
Prevention: Cook low and slow until the internal temperature hits 90C.
Cultural Context
Slow-roasted lamb shoulder is a cornerstone of spring and Easter celebrations across many cultures, celebrated for its forgiving nature and rich communal appeal. The minimalist approach of using just toasted coriander seeds highlights the high natural quality of the meat while reflecting modern, ingredient-focused Australian culinary practices where the produce speaks for itself.
