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Slow-Roasted Lamb Shoulder with Fennel-Braised Radishes and Garlic-Butter Jus

4 servings · 2.5 g net carbs

2.5g Net carbs 88g Fat 54g Protein 1033 kcal

2.5g Net carbs · 88g Fat · 54g Protein · 1033 kcal

Slow-Roasted Lamb Shoulder with Fennel-Braised Radishes and Garlic-Butter Jus

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 3 hr  ·  total 3 hr 20 min  ·  difficulty hard

Slow-roasted lamb shoulder is first seared and then braised with fennel, radish and garlic. A pan-sear in olive oil and unsalted butter creates a browned exterior before the low oven braise with rosemary and bay leaves. The braising liquid reduces on the stove to a glossy garlic-butter jus that is whisked and spooned over slices of meat. Pan-seared fennel and radish finish with parmesan cheese for a nutty, caramelized contrast to the rich lamb.

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Ingredients

  • lamb shoulderLamb, Shoulder, arm, separable lean and fat, trimmed to 1/4" fat, choice, raw
    1200 g
  • fennelFennel, Bulb, raw
    80 g
  • radish
    80 g
  • garlicGarlic, Raw
    8 g
  • unsalted butterButter, Without salt
    80 g
  • olive oil
    30 ml
  • parmesan cheeseCheese, Parmesan, hard
    32 g
  • rosemary
    6 g
  • bay leavesSpices, Bay leaf
    2 g
  • saltSalt, Table
    8 g
  • black pepperSpices, Pepper, black
    3 g
  • water
    200 ml

Equipment

  • roasting pan
  • 12-inch skillet
  • instant-read thermometer
  • tongs

Method

  1. Preheat the oven to 160°C (325°F).
  2. Pat the lamb shoulder dry and season the exterior evenly with salt and black pepper.
  3. Heat the skillet over medium-high heat, add olive oil and sear the lamb on all sides until a deep brown crust forms.
  4. Transfer the seared lamb to the roasting pan and arrange fennel, radish, garlic, rosemary and bay leaves around the meat.
  5. Pour water into the pan to come partway up the sides of the lamb, then cover the pan tightly with a lid or foil.
  6. Roast at 160°C (325°F) for 180 minutes, basting once or twice by spooning braising liquid over the meat.
  7. Remove the pan from the oven and transfer the lamb to a cutting board; tent to rest while keeping the pan juices on the stove.
  8. Place the roasting pan over medium heat and reduce the braising liquid until it is glossy and slightly thickened.
  9. Take the pan off the heat and whisk unsalted butter into the reduced liquid to form a garlic-butter jus.
  10. Slice the lamb against the grain and spoon the jus over the slices.
  11. Return the skillet used for searing to medium-high, add unsalted butter and pan-sear the fennel and radish until edges caramelize, then finish the vegetables with parmesan cheese and a scatter of rosemary.
  12. Arrange lamb slices with the pan-seared fennel and radish and serve with extra garlic-butter jus spooned alongside.
Preheat the oven to 160°C (325°F).

Tips

Pro tip

  • Rest the lamb under a loose tent after roasting before slicing to let juices redistribute.
  • Use an instant-read thermometer to check for fork-tender doneness rather than relying only on time.
  • Slice the lamb against the grain for the most tender mouthfeel.

Frequently asked questions

Can I use a bone-in lamb shoulder instead of boneless?
Yes. Bone-in lamb shoulder works well and will add flavor during the braise, but it typically requires a longer oven time to become equally tender; check doneness with an instant-read thermometer or by testing for fork tenderness. The method remains the same: sear, braise with fennel and radish, then reduce the pan liquid to a jus.
What can I use instead of fennel in the braise?
Celeriac can replace fennel. Celeriac is starchier and earthier, so it will hold its shape more and may take a bit longer in the braise to become tender; the finished plate will be less anise-forward and more root-vegetable in character.
Why is the lamb still tough after the listed cooking time?
Toughness usually means the connective tissue hasn't fully broken down; continue to braise at the same oven temperature until the meat is fork-tender. Return the covered pan to the oven, check periodically, and rest the meat after removing it so fibers relax before slicing.
Why didn't the sauce become glossy and coat the meat?
The braising liquid needs more reduction; place the roasting pan on the stove over medium heat and simmer until it concentrates and becomes syrupy, then remove from heat and whisk in unsalted butter to emulsify into a glossy jus.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

2.5g Net carbs 2% 61% 37%
Net carbs Fat Protein
2.5 gNet carbs
54 gProtein
88 gFat
1.3 gFiber
1033Calories

Electrolytes

Na1072 mgSodium
K870 mgPotassium
Mg77 mgMagnesium

Minerals

Calcium
174 mg
Iron
5.28 mg
Magnesium
77 mg
Phosphorus
554 mg
Potassium
870 mg
Zinc
10.68 mg
Copper
0.359 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
6.7 mg
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
73 µg
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

431.6 g per serving

12 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.