Kitchen Conundrum’s Slow Roasted Suckling Lamb Recipe
Prep time
Cook time
Total time
Recipe type: Meat, Dinner, Lamb
Serves: 6-8
  • 11-15lb Suckling Lamb (Also called a Spring Lamb, no more than 4-6 months old. Bone-in. (Also can use a leg or shoulder))
  • 5-8 cloves Garlic (Peeled and smashed into a paste)
  • 3 large sprigs Thyme (Leaves chopped and combined with the garlic paste above)
  • Salt (To season)
  • Olive Oil (To drizzle)
  1. Preheat the oven to 450 degrees F.
  2. Rinse the lamb and pat dry with a paper towel. Cut into manageable pieces. Rub the garlic and thyme paste all over each piece of the lamb. Place in a large oven proof dish. In Spain, they use a clay dish- so if you have one in your cupboard, now is the perfect chance to use it! Season each piece with salt and drizzle with olive oil. In the bottom of the pan add a bit of water- no more than ½".
  3. Place the lamb in the hot oven. After 15-20 minutes, or once the lamb is a nice golden color, reduce the heat to 325 degrees F. Roast for 1 hour.
  4. At this time, remove the lamb from the oven and turn each piece over. Add some more water (just a little!) if needed so as not to totally dry out the pan. You basically want to steam around the meat until the last few minutes of cooking. Return the lamb back into the oven to continue roasting.
  5. Once the lamb has reached a desired internal temperature, it is ready to serve. For medium rare meat the thermometer should read 120 degrees F. For medium well, 145 degrees F is the magic number. The meat should be tender and flake easily from the bone with a fork.
  6. Serve with a rich, velvety red wine like a Rioja, Priorat, Zinfandel, or Cabernet Sauvignon. (I'd go with one of the first two, keeping with the Spanish theme- but that's just my opinion!)
  7. Serve with a simple salad or roasted potatoes. This is truly a carnivore's delight.
Recipe by Kitchen Conundrum at