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Massaman Lamb Shoulder

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This fall-apart tender Massaman Lamb Shoulder is slow-roasted in a rich Thai curry sauce with coconut milk, potatoes, and warm spices. Perfect for entertaining, this hands-off dish delivers deep, savory flavor with a touch of sweetness. A stunning centerpiece with minimal effort—leftovers taste even better the next day.

  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Slow Roast
  • Cuisine: Thai-Inspired
  • Diet: Gluten Free

Ingredients

  • 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 (use a good concentrated brand)
  • 400 g (≈ 14 oz) full‑fat coconut milk
  • 3 cups low-sodium chicken stock
  • 1 onion, halved then cut into ~1 cm wedges
  • 2 cinnamon sticks (or ½ tsp cinnamon powder)
  • 2 star anise (optional)
  • 600 g baby potatoes (whole, or halved if large)
  • 2 red chillis, thinly sliced (optional, for garnish)
  • 1 cup loosely packed coriander (cilantro) leaves (for garnish)
  • Steamed jasmine or basmati rice (to serve)

Instructions

  1. Preheat oven to 220 °C (425 °F) or 200 °C fan.
  2. In a large roasting pan, whisk curry paste, coconut milk, and chicken stock until smooth.
  3. Place lamb shoulder into the sauce, turning to coat. Position it meaty/fat side down, bone side up.
  4. Scatter onions, cinnamon sticks, star anise, and potatoes around the lamb.
  5. Cover tightly with foil and roast for 1 hour.
  6. Reduce oven to 180 °C (350 °F) and roast for another 3 hours (still covered) until lamb is fall-apart tender.
  7. Uncover, flip the lamb so the meaty side is up, spoon sauce over it, and roast uncovered for 30 minutes to brown.
  8. Rest lamb for 10–15 minutes. Skim excess fat from sauce.
  9. Garnish with chillis and coriander. Serve with rice and sauce.

Notes

  • Boneless lamb shoulder can be used—reduce covered cook time by ~1 hour.
  • Add carrots, pumpkin, or squash for variation.
  • Adjust spice level with extra chili.
  • Sauce too thin? Remove lamb and reduce sauce, or use cornstarch slurry.
  • Reheats beautifully—flavors deepen overnight.
  • Can be made 1 day ahead.

Nutrition

Find it online: https://juliameals.com/massaman-lamb-shoulder/