Go Back
–+ servings

Slow-Roasted Lamb Shoulder with Spring Greens & Braised Cabbage

This slow-roasted lamb shoulder is tender, rich, and infused with fresh spring flavors. The meat is cooked low and slow until it falls apart, complemented by braised cabbage and vibrant spring greens. This dish showcases the beauty of simple ingredients, letting the lamb’s natural flavor shine alongside the seasonal produce.
Print Recipe
Prep Time:20 minutes
Cook Time:4 hours

Ingredients

  • 1 kg lamb shoulder bone-in
  • 2 tbsp olive oil
  • 2 tsp sea salt
  • 1 tsp black pepper freshly ground
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 cup beef stock
  • 1 tbsp apple cider vinegar
  • 1 medium green cabbage shredded
  • 2 tbsp butter
  • 1 tsp caraway seeds
  • 1 bunch spring greens nettles, spinach, or chard
  • 1 tbsp lemon juice

Instructions

  • Preheat the oven to 150°C (300°F).
  • Rub the lamb shoulder with olive oil, salt, pepper, garlic, rosemary, and thyme. Place it in a roasting dish.
  • Pour the beef stock and apple cider vinegar around the lamb. Cover the dish tightly with foil.
  • Roast for about 4 hours, basting occasionally, until the meat is fork-tender and easily pulls apart.
  • About 30 minutes before the lamb is done, heat butter in a large pan over medium heat. Add the caraway seeds and cook until fragrant.
  • Stir in the shredded cabbage and cook until soft and lightly caramelized, about 15 minutes.
  • In another pan, quickly sauté the spring greens with a bit of butter and lemon juice until just wilted.
  • Remove the lamb from the oven and let it rest for 10 minutes before shredding.
  • Serve the lamb over the braised cabbage with spring greens on the side.

Notes

  • Lamb Shoulder vs. Leg: Shoulder is perfect for slow roasting due to its higher fat content, which keeps it tender and juicy.
  • Cooking Tip: If time allows, marinate the lamb overnight with the herbs and garlic for even deeper flavor.
  • Braised Cabbage Variations: Swap green cabbage for Savoy cabbage or add a splash of white wine while braising for extra depth.
  • Spring Greens: Nettles are a great Nordic addition, but spinach or chard also work well. Just blanch nettles before using to remove their sting.
  • Serving Suggestion: This dish pairs beautifully with roasted new potatoes or rye bread to soak up the juices.

Nutrition

Calories: 716kcal | Carbohydrates: 38g | Protein: 77g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 232mg | Sodium: 4376mg | Potassium: 2933mg | Fiber: 17g | Sugar: 16g | Vitamin A: 16967IU | Vitamin C: 225mg | Calcium: 443mg | Iron: 14mg
Servings: 2
Calories: 716kcal