Citrus Braised Lamb Shoulder
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tbsp solid cooking fat
  • 2-3 lb lamb shoulder roast, bone-in
  • ½ tsp sea salt
  • 1 onion, diced
  • 2 cups bone broth
  • 1 orange, zest reserved and juiced
  • 4 sprigs rosemary
  • 1½ lbs carrots, cut into 1½-inch chunks
  • Additional sea salt, to taste
  1. Preheat your oven to 325 degrees F. Rub the salt all over the outside of the lamb roast.
  2. Place the solid cooking fat in the bottom of a heavy-bottomed pot that is oven-safe on medium-high heat.
  3. When the fat is melted and the pan is hot, add the roast, and brown for about 3-4 minutes a side.
  4. Remove from the pot, turn down the heat, and add the onions. Cook for 5-7 minutes, stirring, until just browned.
  5. Add the bone broth, orange juice, rosemary and lamb roast back to the pot, fatty side up. Sprinkle with orange zest, cover, and place in the oven.
  6. Cook for 1½ hours; remove from the oven and add the carrots, making sure to coat them in the braising liquid. Place back in the oven to cook for another hour. The roast is finished when it is easily torn apart with a fork, and the vegetables are tender.
  7. If you would like, remove the lamb and vegetables and reduce the liquid for 10 minutes or so to create a flavorful sauce.
Note: If you don't have a heavy-bottomed pot, you can brown the roast in a skillet and transfer to a roasting dish covered with foil to cook in the oven. If you use this method, make sure to check periodically to make sure there is enough liquid in the bottom of the pan.
Recipe by Autoimmune Wellness at