Massaman Lamb Shoulder

I present to you a gorgeous, melt‑in‑the‑mouth lamb shoulder cooked in a rich Massaman curry sauce. The meat falls apart with the gentlest tug of a fork, and the curry is lusciously savory, slightly sweet, with warm spices that complement the lamb beautifully.

Why You’ll Love This Recipe

I love this recipe because it’s almost hands‑off: a few minutes of prep, and then the oven does the work. You end up with a dramatic, impressive centerpiece that tastes incredible, but without staying in the kitchen the whole time. The curry sauce develops deep, layered flavor as it slow‑cooks alongside the lamb and potatoes. Best of all, leftovers reheat beautifully (in fact, the flavors intensify), making it ideal for preparing ahead when entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2.0 – 2.25 kg (≈ 4 – 4.5 lb) lamb shoulder, bone‑in (excess fat trimmed, but leave a thin fat layer)

• 114 g (½ cup) Massaman curry paste (a good concentrated brand)

• 400 g (≈ 14 oz) full‑fat coconut milk

• 3 cups chicken stock (low sodium)

• 1 onion, halved then cut into ~1 cm wedges

• 2 cinnamon sticks (or substitute ½ tsp cinnamon powder)

• 2 star anise (optional)

• 600 g baby potatoes (whole, or halved if large)

• Garnishes / to serve:
    • 2 red chillis, thinly sliced (optional)
    • 1 cup loosely packed coriander (cilantro) sprigs/leaves
    • Steamed jasmine or basmati rice

Directions

1. Preheat the oven to 220 °C (425 °F) (200 °C fan if using fan mode).

2. In a large roasting pan or oven‑safe dish, whisk together the Massaman curry paste, coconut milk, and chicken stock until smooth and lump‑free.

3. Place the lamb shoulder into the curry mixture and turn it to coat in the sauce. Then position the lamb “upside down” (meaty/fat side down, bone side up) so most of the meat is submerged in the liquid.

4. Scatter the onion wedges, cinnamon sticks, star anise, and potatoes around the lamb.

5. Cover tightly with foil. Place the dish in the oven and roast for 1 hour at 220 °C.

6. After the first hour, reduce oven temperature to 180 °C (350 °F) and roast for another 3 hours (still covered) until the lamb is “fall‑apart tender” (you should be able to use two forks to pull it apart with minimal resistance).

7. Remove the foil, gently turn the lamb over so the meaty side is up, spoon some of the sauce over it, and return it to the oven (uncovered) for 30 minutes to brown and caramelize the surface. If the sauce seems too thin, you can also reduce it (without the lamb) in the oven until it thickens slightly.

8. Once done, let the lamb rest for 10 to 15 minutes. Skim off excess fat from the sauce surface (leaving good flavor behind).

9. Garnish with sliced chillis and coriander. Serve with rice and ladle the curry sauce over.

Servings and timing

• Servings: 6 to 8 (depending on appetite and side dishes)

• Active prep time: about 5 minutes

• Cook time: ~4 hours

• Resting time: 10–15 minutes

Variations

• Use boneless lamb shoulder: reduce the 3‑hour covered roast time by about 1 hour (check tenderness earlier).

• Add other vegetables: carrots, pumpkin, or chunks of squash can be added in the earlier phases (just ensure they don’t overcook).

• Adjust spiciness: if you prefer more heat, add extra fresh red chillis or a pinch of chili powder at the end.

• Oven vs slow cooker: you can start in a slow cooker for ~10 hours on low, then transfer to the oven to brown at the end.

Storage/reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze portions (without fresh herbs) for up to 3 months.

• Reheating: Reheat gently in the oven with foil cover at ~160–170 °C (325 °F) for about 1 hour, or until warm. You can also reheat on stovetop, adding a splash of water or stock if sauce thickens too much.
  Because the lamb is so tender and the sauce is robust, reheated portions taste as good (or better) than fresh.

FAQs

What kind of lamb shoulder should I use?

I prefer bone‑in lamb shoulder because it retains more juiciness and flavor during the long cook. Boneless works, too, but tends to lose more moisture and should be cooked slightly less time.

Can I skip the high‑temperature start (220 °C) and just roast low and slow?

You could, but the initial blast helps heat the meat through faster and jumpstarts flavor development. It also lets you shave off about an hour from the total cooking time.

My sauce is too thin — how do I fix it?

Remove the lamb and reduce the sauce in the oven (or on the stovetop) uncovered until it thickens. If needed, you can also stir in a bit of cornstarch slurry (cornstarch + cold water) at the very end to thicken.

How do I know when the lamb is done?

When the lamb is “fall‑apart tender” — meaning you can insert two forks and pull it apart easily without resistance — it’s done. If after the 3 hours it’s not there, cover again and continue cooking, checking every 30 minutes.

Can I make this a day ahead?

Yes — this is one of the rare roast‑type dishes that reheats beautifully. After browning, let it cool uncovered, refrigerate, then reheat covered in foil before serving. The flavors actually deepen overnight.

Conclusion

I find this Massaman Lamb Shoulder to be one of my favorite “showoff but easy” dishes. The contrast of tender meat, rich spiced sauce, and simple sides makes it elegant yet comforting. It’s ideal for a gathering, and because leftovers hold up so well, I often prepare it the day before. I hope you’ll love making (and eating) this as much as I do.

Print