Recipes & Tips

Mediterranean Roast Lamb Shoulder with Lemony Potatoes Recipe

  • Servings: 4-6
  • Prep Time: 20 minutes
  • Cook Time: 4 hours

Inspired by a traditional lamb souvlaki, feedfeed developed this Mediterranean lamb recipe. The grass-fed lamb shoulder is coated in lemon and oregano and roasted to tender perfection alongside crispy, lemony potatoes, resulting in a flavorful meal for the entire family.

Tip: Ask your butcher to trim the excess fat and truss the lamb shoulder. This will help the meat retain its shape while roasting. 


For the Lamb:

  • 1 3 lb. New Zealand grass-fed boneless lamb shoulder (Tip: Look for the Taste Pure Nature Logo)
  • Kosher salt
  • Freshly ground black pepper

For the Puree:

  • 1 small yellow onion, cut into chunks
  • 6 garlic cloves, peeled and halved
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons dried oregano
  • 2 teaspoons dried mint

For the Potatoes:

  • 2 1/2 lb. baby potatoes
  • 1/2 cup chicken stock
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • Kosher salt

To Serve (Optional):

  • Yogurt
  • Lemon wedges
  • Fresh mint


  • 1. Remove lamb from the fridge and allow it to come to room temperature for 30-60 minutes. Once the lamb is at room temperature, preheat the oven to 300° F.

For the Puree:

  • 2. In a food processor, puree together onions, garlic, lemon juice, olive oil, oregano and mint. Once finely pureed, remove from the food processor, spoon into a small bowl and reserve.

For the Lamb & Potatoes:

  • 3. Add the potatoes to the bottom of a roasting pan. Top with lemon juice, olive oil and chicken stock. Season with salt.
  • 4. Add the lamb on top of the potatoes and rub the puree mixture all over the lamb. Season with salt and pepper.
  • 5. Cover the roasting pan tightly with foil and roast 3 to 3 1/2 hours, or until the lamb is fork tender. Unwrap the roasting pan every hour to baste the lamb and potatoes with the pan juices.
  • 6. Once the meat is fork tender, remove the foil from the roasting pan and increase the oven temperature to 450° F. Cook uncovered 20-25 minutes, or until the outside of the lamb is a deep golden brown. Remove the lamb from the oven and let it rest for 15 minutes.

To Serve:

  • 7. Remove the lamb from the roasting tray. Snip the butcher’s twine and shred the lamb with two forks.
  • 8. Serve over potatoes and top with pan drippings, yogurt, fresh mint and additional lemon wedges, if desired.
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