Lamb Shoulder with Citrus-Fennel Salad
Lamb Shoulder with Citrus-Fennel Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 300°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 300°F.
Using a sharp knife, score fat across the top of lamb shoulder to create a crosshatch pattern, cutting about 1/4" deep and spacing cuts about 3/4" apart.
Season generously all over with salt and pepper.
Combine grated garlic, oil, red pepper flakes, grated zest, and 2 Tbsp. rosemary in a small bowl.
Rub all over lamb, working into score marks and anywhere there is an opening.
Place lamb in a large cast-iron skillet or baking dish. (At this point the lamb can be covered and chilled up to 1 day if you want to break up the prep.).
Arrange garlic heads, cut side down, around lamb and add strip of zest.
Pour in wine and cover tightly with foil.
Roast until meat is falling off the bone and fork-tender, 5–5 1/2 hours.
Keep covered and let rest 30 minutes.
Gently toss orange pieces and fennel with lemon juice in a medium bowl; season lightly with salt.
Tear the meat off the bones in large pieces and mound on a platter.
Arrange citrus and fennel salad next to meat.
Top meat with more rosemary and drizzle pan juices over.
Lamb can be roasted 1 day ahead.
Let cool; cover and chill.
Gently reheat, covered, in a 300°F oven until warmed all the way through, at least 1 hour, before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.