This is a recipe for a succulent fall-apart tender lamb shoulder that is slow cooked in a rich massaman curry sauce, presented in a grand roast lamb centrepiece form. My current most-made lamb shoulder recipe. Got 5 minutes to make it? 🙂
5 Minute Fall-apart Massaman Lamb Shoulder
This recipe is going to save you on those occasions when you need to serve a group and are pressed for time, yet still wanting to make something that looks impressive. I mean, we have a reputation to uphold, after all! 🙂
You literally just put everything in a pan, which takes all of 5 minutes, then leave it in the oven to slow roast for 4 hours.
And what comes out is extraordinary. The lamb meat is succulent fall-apart tender, swimming in a to-die-for massaman curry sauce with soft potatoes that literally melt in your mouth.
Plus, it can be made the day before because it reheats 100% perfectly (can’t say that about most roasts!) and it’s kid friendly because Massaman curry isn’t spicy.
Cynical? Don’t blame you!
If it sounds too good to be true – I don’t blame you for being cynical! This recipe works very specifically because it’s slow-roasted (allows time for the sauce and meat to develop flavour), we’re using lamb meat (more flavourful than chicken, pork and beef) and because we’re using a richly flavoured curry sauce as the braising liquid.
Need more proof? Head over to the Massaman Lamb Shanks. Same method. Glowing reviews!
Lamb Shank versionShoulder version – more ideal for sharing
Ingredients in Massaman Lamb Shoulder
A shortcut in this recipe is that we use store bought curry paste. In fact, homemade Massaman Curry paste doesn’t work for this recipe because it’s too fresh! We need the concentrated flavour of store bought.
Also, as mentioned above, using lamb here is a deliberate choice. In fact, traditional Massaman Curry is made with beef but I opt for lamb because it’s a stronger flavoured meat.
1. Lamb shoulder
Lamb shoulder is a cut of lamb that needs to be cooked long and slow to give the tough meat fibres time to break down and become tender. You can’t cook shoulder to blushing pink like a traditional Lamb Leg, it’s just too tough.
Where to get it – These days, you can find shoulder in regular grocery stores here in Australia. It used to be cheaper than lamb leg but now it’s about the same price. But, it is more succulent and has better flavour than lamb leg!
Get bone in because the meat is juicier. Trust me on this, I’ve tested bone-in and boneless side by side. The difference is phenomenal! (See FAQ for more information).
Other lamb cuts – For lamb shanks, use the Massaman Lamb Shanks recipe (it’s slightly different). Boneless lamb shoulder will work but reduce the cooking time by an hour.
Other proteins – I don’t think beef chuck would add enough flavour into the sauce for this method of cooking (ie no searing meat prior). Beef short ribs do work (reduce bake time by about 1 1/2 hours, it was great). Pork shoulder will also work but I haven’t got my head around how good pork is with massaman curry sauce. Tasty, but perhaps better with beef or lamb? Chicken won’t work because it can’t be cooked long enough to give the sauce sufficient time to develop enough flavour. Bear in mind this recipe is designed with convenience in mind which means we need slow-cooking time for flavour creation!
2. THE CURRY PART
Massaman Curry paste – Maesri is my preferred brand. Not all curry pastes are made equal! More on this below.
Cinnamon and star anise – Flavour boost of two dominant spices in Massaman curry paste.
Coconut milk – As used in traditional Massaman Curry sauce. Look for a coconut milk that is at least 80% coconut! Very economical brands can be as low as 30% which barely taste of coconut. I use Ayam (89%).
Chicken stock/broth – To create volume to make a braising liquid to mostly submerge the lamb, as well as adding depth of flavour into the sauce. A shortcut – traditional Massaman Curry is made by braising pieces of beef in liquid to make a homemade stock which is used for the sauce.
Get low-sodium so your sauce doesn’t end up too salty. (Though it won’t be a disaster if you don’t get low sodium as the giant hunk of lamb + potatoes will absorb the salt).
Potato and onion – traditionally included in traditional Massaman Curry. Use whole baby potatoes, around 3cm/1.2″ wide is ideal, so they hold together and become beautifully soft and creamy inside. ⚠️ Do not use cubes of cut potato as they will disintegrate and make the sauce grainy!
3. Maesri curry paste
Here is the undisputed king of all store bought Thai curry pastes – Maesri. Restaurants use it, chefs use it, and food obsessed people like myself are mad for it.
And it happens to be sold at regular grocery stores and it’s the cheapest (currently ~$2.00).
Where to find Maesri curry paste – At your local grocery store! It’s sold at most metropolitan Coles and Woolworths grocery stores in Australia (Asian section), at Harris Farms, practically all Asian stores (it would be un-Asian not to carry it!) and here it is online in the US, Canada* and UK.
Can’t find it? Use any Massaman Curry paste you can find. My personal order of preference (Aussie brands) – Ayam, Five Tastes and bringing up the rear is Volcom (it’s always too sweet).
* Obscenely expensive, please try to get to an Asian store!
How to make Massaman Lamb Shoulder
2 easy steps -put everything into a pan, bake 4 hours! You can also use your slow cooker – see recipe notes.
Sauce – Put the curry, coconut and stock in a roasting pan. Whisk until lump free (including pesky coconut milk lumps).
💡If making ahead to reheat tomorrow, use a ceramic, glass or enamel coated cast iron baking dish rather than a metal one. I typically try to avoid keeping foods in any type of metal pans overnight. Just to be cautious!
Lamb upside down – Put the lamb shoulder in then turn to coat in the sauce. Then arrange it so it is upside down in the sauce. ie fat cap side / meaty side down, red boney side facing up. This way most of the meat is submerged in the liquid so it braises.
Scatter the onion, cinnamon, star anise and potatoes around the lamb.
Slow roast high then low – Cover with foil. Roast for 1 hour 220°C/425°F (200°C fan) to get the heat going inside the pan (it’s a big hunk of meat there, which takes a while to heat up), then 3 hours at 180°C/350°F (160°C fan) or until the meat is fork-tender. This means that you should be able to pry the meat apart with two forks without any effort.
Brown it – Remove the foil and carefully turn the lamb over so. Spoon some sauce over then pop it back in the oven for 30 minutes until the surface is a lovely deep golden brown.
Sauce adjustments – If you don’t have enough sauce when you remove the foil, just add water before browning the lamb. If there’s too much / too thin, just pop the pan back into the oven without the lamb (once browned). It’s so easy to adjust!
Making ahead? After browning, let it fully cool uncovered then refrigerate overnight. On the day of, just reheat it in the oven covered for 1 hour. See recipe notes for directions!
Skim fat – Remove it from the oven and let it rest for 10 to 15 minutes. Skim off the excess fat from the surface of the sauce using a large spoon. There will be a fair amount – around 1/2 to 3/4 cup (125 – 180 ml). Lamb shoulder is a fatty cut, and that is why it is so tasty! Don’t try to get all the fat because otherwise you’ll lose too much sauce. And remember, fat = flavour!
💡If you refrigerated overnight, you can lift sheets of the fat off the surface of the sauce but be sure to scrape all the sauce off the underside!
Garnish and serve – If you’re posh (I’m not), transfer everything into a serving dish then sprinkle with the red chilli slices and coriander/cilantro. Serve with rice and tongs – no carving knife required here, this is not the carving sort! See the section below for various serving styles.
Serving styles
An odd-sounding heading perhaps, but it will make sense once I explain! Here are the 3 ways I have served this lamb in the past few months (it’s been regularly used since I invented it, so handy for groups):
Lazy format for familiar people eg family, casual lunch with the team – Leave the whole lamb shoulder in the roasting pan. It does get a bit messy as the meat-tearing progresses as the bone gets in the way, and also there are pockets of fat that I find people tend to avoid and leave in the pan. But, it’s less work for me to serve, and the whole lamb looks impressive! 🙂 I do this most of the time!
Meat fully removed – This one is easy for guests to serve themselves though lacks the visual impact of a whole lamb shoulder. Remove all the meat off the bone and separate into large-ish serving-size chunks. Remove and discard large identifiable pockets of fat. Squidge meat in sauce, garnish, serve with large serving spoon.
Bone removed, lamb in-tact – This is a good way to have visual impact of a whole piece of lamb but it’s easier to serve because the bone is removed. You literally just grab the bone and slide it out of the meat, taking care to keep the lamb in tact. Because the meat is so tender, it should slide out effortlessly.
Yes this is a takeout container. Please pretend it’s a gorgeous rustic bowl.
What to serve with Massaman Lamb Shoulder
Rice is essential, for sauce soaking. Jasmine is my first pick (being Thai and all) though basmati is beautiful with it too, given the Indian influence of Massaman curry. They both have a slight perfume of flavour that goes so well with this dish but I’m sure nobody would snob other rice types on offer! 🙂
Make per recipe, keep it whole and let it fully cool (takes about 2 hours). Cover and refrigerate (24 hours best, up to 3 days). Take it out 2 hours prior. Reheat 1 hour at 180°C/350°F (160°C fan) covered in foil.
It reheats 100% perfectly which is a unique feature here because it’s rare that a “roast” style dish to be able to be reheated without loss of quality. For example, I would never do that with a lamb rack or prime rib!
Don’t stress if you remove the foil only to find very little sauce! If your pan is extra big or your shoulder wasn’t quite as fresh and juicy as ideal, or if you didn’t cover the pan well enough with foil or if your oven runs hot, then you might have less liquid in the pan than you see in my video / step photos.
But it’s ok!! Just add hot water – all the flavour is still in the pan, it’s just massively concentrated. If you have almost sauce, add 2 cups of water. You can keep tweaking at the end too – add more water if the sauce looks / tastes too strong, if there’s too much sauce because you added too much water then put the pan without the lamb back in the oven to reduce (it’s quick). See the video for how much sauce you should end up with!
Yes, but it is not quite as good because it lacks the long-roasting-time caramelisation you get on the surface of the lamb and sauce. Slow cook for 10 hours then finish in the oven to brown / reduce sauce (~ 1 hour).
As many as you can comfortable fit in the oven, though you may need to increase the roasting time if you crowd the oven. I can fit 4 in my standard size 60cm oven, 2 shoulders in 2 large pans. I have used large disposable aluminium trays to make cleaning up easier and also because they fit 2 lambs.
Because when butchers cut into the meat to remove the bone they are cutting the flesh which creates more escape routes for juices.
I once made my 12 hour lamb shoulder using a bone-in and boneless lamb shoulder and compared the weight of the lamb meat after roasting. The difference is extraordinary – the bone in lamb meat retains about 20% more juices so the meat is far more succulent.
YES. Proof here – that recipe uses the same method but uses shanks instead of shoulder. It’s a beloved reader fave!
See in post for why this recipe works even though it’s so easy.
It makes more meat so this dish serves more. And because lamb shoulder is fattier than lamb shanks, I start with more liquid in the braising sauce so the sauce at the end is slightly thinner and less rich. The first time I made it just switching the shanks for shoulder, the sauce was just too rich and also there wasn’t enough for all the meat.
Also – roasting temp. Starting with a 1 hour high heat blast is key for this recipe, it cuts the total roasting time down by an hour.
Yes, it is on the large side. Typically you will find that butchers carry smaller ones around 1.4 – 1.7kg and grocery stores carry larger ones ~2kg up to 2.5 kg. The larger lamb is technically mutton, not lamb, from a sheep that is older. Lamb from younger sheep is more tender and will cook faster so if you use a small shoulder, check if the meat is tender a little earlier.
4 days in the fridge, 3 months in the freezer. Reheats 100% perfect!
Recipe video above. Fall-apart succulent lamb smothered in a rich massaman curry sauce with melt-in-your-mouth potatoes that will take you 5 minutes to prepare. This larger-format version of Lamb Shanks Massaman Curry is made for groups: make up to 4 shoulders at once (serves 25 – 30!), reheats 110% perfectly (unlike lamb leg!), it looks impressive and a crowd pleaser. Plus it’s kid friendly because Massaman Curry isn’t spicy!
Prevent screen from sleeping
Instructions
Abbreviated recipe:
Whisk curry, coconut and stock, put lamb in upside down. Add spices and potatoes, foil cover, roast 1 hour at 220°C/425°F (200°C fan), 3 hours 180°C/350°F (160°C fan) or until fall-apart. Uncover, turn lamb, 30 minutes. Garnish, serve!
Full recipe steps:
Preheat the oven to 220°C/425°F (200°C fan-forced).
Whisk the curry paste, coconut milk and chicken stock in a pan until lump free. Put lamb shoulder in, turn to coat in the sauce then place it so it’s upside down (ie meaty / fat side down).
Place the onion, cinnamon sticks, star anise and potatoes around the lamb. Cover with foil.
Slow-cook – Roast for 1 hour. LOWER the oven to 180°C/350°F (160°C fan) then roast for a further 3 hours. (Note 5)
Check – Remove foil and use forks to check the meat is virtually “fall-apart-tender”, it should be by this time. If not, cover and keep cooking.
Brown – Turn the lamb over, spoon over sauce. Bake uncovered 30 minutes or until deep golden. (Note 6 for sauce adjustments)
Serve – Rest for 10 – 15 minutes. Spoon off as much or as little excess fat off surface, discard. Mix sauce well (it’s quite runny, if it was thicker it’d be too rich). Transfer to a serving dish, if you like, sprinkle with chilli and coriander. Serve! (Note 7 for serving styles)
Recipe Notes:
1. Lamb – Small lamb shoulders work too, but then there’s less meat 🙂 There’s enough sauce for a shoulder up to around 2.5kg/5lb, bone-ine. Boneless shoulder also excellent, ~1.75 kg / 3.5lb, it should be fall-apart by about the 3 hour mark. Lamb leg (bone-in) will also work but because it’s leaner, the meat is not as juicy. Other meat that will work: boneless short rib, whole pork shoulder (bone-in), but please read in post for comments on these cuts. Chicken not recommended! 2. Massaman curry paste – best is Maesri brand, sold at most Woolworths (see here) & Coles in Australia, as well as Harris Farms and Asian stores. Also happens to be the cheapest at ~$2.10 a can. Otherwise, use whatever brand you can find (my preferences: Ayam, Five Tastes and lastly Volcom). 3. Coconut milk – not all coconut milk is created equal. Look for brands that are at least 80% coconut for better coconut flavour (check the ingredients), I use Ayam which is 89%. 4. Potatoes – small ones ~3cm / 1.2″ is ideal. Keep them whole or halve, with skin on. Don’t use peeled cubes of potato, they will disintegrate and make the sauce grainy. 5. Oven temps – Initial high temp roasting is to get heat inside the lamb and liquid, cuts down on slow roasting time by an hour. Slow cooker – 10 hours on low. Transfer everything to a pan (lamb upside down), 180°C/350°F (160°C fan) 30 minutes, turn lamb, 30 – 45 minutes until nicely coloured and sauce reduced (remove lamb and reduce in oven more if needed). Handy, but, oven roasting is better flavour (better caramelisation). 🙂 6. Sauce amount – If you don’t have enough sauce when you remove the foil (eg foil not on properly, extra large pan, lamb was not as juicy, oven runs hot), just add water before browning the lamb. If there’s too much / too thin, just pop the pan back into the oven without the lamb (once browned). It’s so easy to adjust! 7. Serving style – See in post for suggestions, section above the video. Whole, or boneless whole, or shredded. Different occasions for each! 8. MAKE-AHEAD BRILLIANCE – One of the rare roasts that reheats almost 100% perfectly (in fact, the sauce flavour gets better with time), making it excellent for making ahead for gatherings. Use a ceramic or glass baking dish, fully cool (whole) then refrigerate overnight in the dish. Take out of the fridge a good 2 hours prior, cover loosely with foil, reheat at 180°C/350°F (160°C) for 1 hour (2 shoulders each in separate pans took 1 hour 15 minutes). Nutrition per serving assuming 8 servings. It will serve 6 comfortably with rice and a single side salad (lamb meat + the sauce is pretty rich), up to 8 if you had a couple of sides.
Lamb shoulder is a firm favourite for entertaining
See?
Life of Dozer
If you told me 10 years ago I’d be sitting on the floor of a shopping centre with a dog watching a lightwall until the advert for my book signing came up, I’d have looked at you like I’m crazy.
Instead, people were looking at me like I’m crazy!! 😂
Here’s a fun little video I put together of Dozer’s visit to Warringah Mall yesterday to check out our lightwall! Truthfully, I was a little disappointed. I was secretly hoping for a giant photo of Dozer. I know, I know, I’m such an ungrateful brat! 😈
