Roasted Lamb Shoulder
Slow-roasted lamb shoulder, meltingly tender and fragrant with garlic and rosemary, served with a generous plate of vegetables. A special-occasion dinner, portioned with care.
Why this works on GLP-1
Slow-roasted lamb shoulder is a treat, and it is genuinely protein-rich, delivering plenty of protein along with iron and B12, nutrients that can be harder to get when eating less overall. On GLP-1 medication, where appetite is lower, protein helps protect lean muscle during weight loss.
Shoulder is a richer, fattier cut than lean mince or tenderloin, so the key is portion. A modest serving of the tender meat, with the excess fat trimmed and plenty of roasted vegetables alongside, keeps the plate balanced and satisfying rather than heavy. The slow cooking also makes it beautifully soft and easy to eat, and leftovers stretch across another meal.
per serving
per serving
per portion
Ingredients · per serving, from a shared roast
- Lamb shoulderRoast a larger joint, then serve a modest portion · about 120 g cooked, trimmed, per person 120 g cooked
- Garlic and rosemaryStudded into the meat 2 cloves · a few sprigs
- Root vegetablesCarrots, parsnips, or a little potato, in chunks 150 g
- Green vegetablesBroccoli, green beans, or cabbage, to serve 100 g
- Avocado oilFor the vegetables · high smoke point 1 tsp
- Stock and seasoningFor roasting and a light gravy, plus salt and pepper to taste
- To finish, optionalMint sauce, or a spoon of Greek yoghurt with mint to taste
Method
Prepare the lamb. Heat the oven to 160°C (320°F). Pierce the lamb shoulder all over and stud with slivers of garlic and sprigs of rosemary. Season well and sit it in a roasting tin with a little stock in the base.
Slow roast. Cover tightly with foil and roast low and slow for about 3 hours, until the meat is meltingly tender and pulls apart easily. Remove the foil for the last 20 to 30 minutes to brown.
Roast the vegetables. Toss the root vegetables with a little avocado oil and roast alongside for the final 40 to 45 minutes. Steam the green vegetables just before serving.
Rest and portion. Rest the lamb for 10 to 15 minutes. Trim away excess fat and serve a modest portion of the tender meat per person, spooning off surface fat from the juices to make a light gravy.
Plate and serve. Serve the lamb with the roasted and green vegetables and a little mint. Eat slowly to gauge fullness on a reduced appetite. Leftover lamb is lovely in a salad or wrap the next day.
Approximate nutrition per serving
Based on a modest ~120 g trimmed portion from a shared roast, with vegetables. Lamb shoulder is a richer, fattier cut, so the fat and calories are higher than lean cuts; trimming and portioning keeps it in balance. Figures vary with the portion and how much fat is trimmed.
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