main dishes sardinian

Roasted Lamb With Rosemary and Oregano (Sardinian Style)

The Sardinian Sunday roast: lamb shoulder slow-cooked with wild herbs until falling-off-the-bone tender. Simple, aromatic, and made for gatherings.

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Prep 15 min
Cook 3h
Total 3h 15m
Servings 8
Difficulty Medium

Ingredients

Main

Aromatics

Herbs

Seasoning

Liquid

Vegetables

Finish

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Instructions

  1. Prepare the lamb. Remove the lamb from the refrigerator 1 hour before cooking to come to room temperature. Pat dry with paper towels.

    Tip: Room-temperature meat cooks more evenly. Don't skip this step.

  2. Make the herb rub. In a small bowl, combine the chopped rosemary, dried oregano, 1 tablespoon of salt, the pepper, and 2 tablespoons of olive oil. Mix into a paste.

  3. Season the lamb. Using a small knife, make 8-10 shallow slits all over the lamb. Insert a garlic sliver into each slit. Rub the herb paste all over the lamb, getting it into the slits and coating evenly.

  4. Preheat and prepare. Preheat the oven to 450°F. Place the rosemary sprigs in the center of a large roasting pan. Set the lamb on top of the rosemary, fat side up.

  5. Initial high-heat roast. Roast the lamb at 450°F for 20 minutes to develop a golden crust.

  6. Reduce heat and add liquid. Reduce the oven temperature to 325°F. Pour the white wine (or broth) into the bottom of the pan. Continue roasting for 2.5-3 hours, basting occasionally with the pan juices.

    Tip: The lamb is done when a fork inserted into the thickest part slides in easily with no resistance. For shoulder, you want it falling-off-the-bone tender.

  7. Add the potatoes. About 1 hour before the lamb is done, toss the quartered potatoes with the remaining olive oil and salt. Add them to the roasting pan around the lamb. Turn them occasionally to coat with the pan juices.

  8. Rest the meat. Remove the lamb from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15-20 minutes. This is essential—the juices need to redistribute.

  9. Serve. Carve the lamb (or simply pull it apart with forks—it should be that tender). Serve with the roasted potatoes, pan juices spooned over, and lemon wedges on the side.

Storage & Meal Prep

Leftover lamb keeps for up to 3 days in the refrigerator. It reheats well in a low oven (150°C / 300°F) covered with foil. Shred leftovers for sandwiches, pasta, or grain bowls.

Variations

  • Lamb with Artichokes: Add quartered artichoke hearts around the lamb for the last hour of cooking—a classic Sardinian combination.
  • Herb-Crusted Lamb: Coat the lamb in a paste of rosemary, garlic, breadcrumbs, and olive oil before roasting for a crispy herb crust.
  • Lamb with Potatoes: Add cubed potatoes to the roasting pan for the last 45 minutes for a complete one-pan meal.

FAQ

How long do you roast lamb shoulder?

Lamb shoulder benefits from slow roasting: 3 hours at 160°C / 325°F produces fall-off-the-bone tenderness. The low temperature renders the fat and breaks down connective tissue.

Is lamb part of the Mediterranean diet?

Yes, but it's eaten sparingly—typically reserved for Sundays, holidays, and celebrations. In Sardinia's Blue Zone, lamb is a festive food, not an everyday protein. Most meals focus on legumes, vegetables, and whole grains.

What herbs go with lamb?

Rosemary and oregano are the classic Sardinian pairing. Thyme, mint, and garlic also complement lamb beautifully. Fresh herbs added at the end brighten the rich meat.

Interactive Nutrition Map

8 Servings

Customize Ingredients

Meat & Poultry
Lamb Shoulder
2268 g
Vegetables
Garlic
18 g
Potato (Yellow)
907 g
Fruits
Lemon (Whole)
58 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Rosemary
0.2 g
Dried Oregano
6 g
Salt
27 g
Black Pepper
2 g
Liquids
Wine
118 g

Per Serving

961kcalCalories
71gProtein
22gCarbs
64gFat
3gFiber
Sodium
271mg12% DV
Potassium
1342mg29% DV
Calcium
77mg6% DV
Iron
7mg39% DV
Magnesium
94mg22% DV
Vitamin C
26.9mg30% DV
Vitamin A
2µg0% DV
Vitamin K
11.3µg9% DV
Folate
35µg9% DV
Lamb Shoulder
Garlic
Fresh Rosemary
Dried Oregano
Extra Virgin Olive Oil
Wine
Potato (Yellow)
Lemon (Whole)
Salt
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Roasted Lamb With Rosemary and Oregano belongs on the Sardinian home table. I build it around lamb shoulder, garlic, and rosemary.

I make the herb rub. In a small bowl, combine the chopped rosemary, dried oregano, 1 tablespoon of salt, the pepper, and 2 tablespoons of olive oil. I mix into a paste. I season the lamb. I using a small knife, make 8-10 shallow slits all over the lamb. I insert a garlic sliver into each slit. I rub the herb paste all over the lamb, getting it into the slits and coating evenly.

I rest the meat. I remove the lamb from the oven and transfer to a cutting board. I tent loosely with foil and let rest for 15-20 minutes. This is essential—the juices need to redistribute. I serve. I carve the lamb (or simply pull it apart with forks—it needs to be that tender). I serve with the roasted potatoes, pan juices spooned over, and lemon wedges on the side.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide