Uploaded October 2024 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/fall-apart-massaman-lamb-shoulder
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. Takes 5 minutes to put together! - N x
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5 Minute fall-apart Massaman Lamb Shoulder
2-2.25kg/ 4 – 4.5 lb lamb shoulder, bone in*, excess fat trimmed (but leave thin fat layer on)
114g/ 4oz Maesri Massaman curry paste (1 can, 1/2 cup), or other brand
400g/ 14 oz can coconut milk, full fat
3 cups chicken stock/broth, low sodium
1 onion, halved then cut into 1 cm / 1/2″ thick wedges
2 cinnamon sticks
2 star anise
600g/ 1.2 lb small baby potatoes, whole (don’t cut cubes, will disintegrate)
GARNISHES / SERVING:
2 large red chillis, finely sliced diagonally (optional)
1 cup (lightly packed) coriander leaves & sprigs (cilantro)
Steamed jasmine or basmati rice
1. Whisk curry, coconut and stock, put lamb in upside down. Add spices and potatoes, cover with foil.
2. Roast 1 hour at 220°C/425°F (200°C fan), then lower oven to 180°C/350°F (160°C fan) and roast for a further 3 hours or until fall-apart. Uncover, turn lamb, roast 30 minutes to brown. Spoon of excess fat, garnish, serve!
* Boneless shoulder will work too, check meat earlier. Don’t try with beef chuck (found it wasn’t flavourful enough), short ribs also works. Haven’t tried pork. Chicken won’t work, overcooks before sauce develops enough flavour.
Recipe ⬇️ or PRINT: recipetineats.com/fall-apart-massaman-lamb-shoulder
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. Takes 5 minutes to put together! - N x
–––––––––––-
5 Minute fall-apart Massaman Lamb Shoulder
2-2.25kg/ 4 – 4.5 lb lamb shoulder, bone in*, excess fat trimmed (but leave thin fat layer on)
114g/ 4oz Maesri Massaman curry paste (1 can, 1/2 cup), or other brand
400g/ 14 oz can coconut milk, full fat
3 cups chicken stock/broth, low sodium
1 onion, halved then cut into 1 cm / 1/2″ thick wedges
2 cinnamon sticks
2 star anise
600g/ 1.2 lb small baby potatoes, whole (don’t cut cubes, will disintegrate)
GARNISHES / SERVING:
2 large red chillis, finely sliced diagonally (optional)
1 cup (lightly packed) coriander leaves & sprigs (cilantro)
Steamed jasmine or basmati rice
1. Whisk curry, coconut and stock, put lamb in upside down. Add spices and potatoes, cover with foil.
2. Roast 1 hour at 220°C/425°F (200°C fan), then lower oven to 180°C/350°F (160°C fan) and roast for a further 3 hours or until fall-apart. Uncover, turn lamb, roast 30 minutes to brown. Spoon of excess fat, garnish, serve!
* Boneless shoulder will work too, check meat earlier. Don’t try with beef chuck (found it wasn’t flavourful enough), short ribs also works. Haven’t tried pork. Chicken won’t work, overcooks before sauce develops enough flavour.
