Lamb Shoulder: Slow-Cooked Recipe with Slaw & Mint Labneh

There’s something almost meditative about slow-cooking lamb. The way the smells develop over time is special. The meat gives way easily to the fork. This invites a kind of patience that is rare in our fast-paced world.

This dish celebrates contrasts. It features deeply spiced, tender lamb shoulder. This is balanced by crisp red cabbage coleslaw. The cool, creamy mint labneh adds a tangy touch. It’s the kind of recipe that makes you feel like you’re at a friend’s house. This friend is a great cook.

Let’s be honest: lamb can feel intimidating. Maybe it’s the price tag, or the fear of overcooking it into shoe leather. But here’s the good news—this version is nearly foolproof. By cooking slowly and adding some tasty touches, you’ll create a dish that tastes like it’s from a Levantine kitchen.

In this post, I will guide you through everything. We will marinate and roast the lamb. I will also show you how to quick-pickle cabbage. Finally, we will make the delicious mint labneh that brings it all together. Whether you are cooking for a weekend gathering or just want something comforting and surprising, this dish is perfect.

Ingredients

 For the Lamb Shoulder

• 1.5–2 kg bone-in lamb shoulder
  
• 3 garlic cloves, minced
  
• 2 tbsp olive oil
  
• 1 tbsp ground cumin
  
• 1 tbsp ground coriander
  
• 1 tsp smoked paprika
  
• 1 tsp cinnamon
  
• 1 tbsp sea salt
  
• 1 tsp cracked black pepper
  
• Juice of 1 lemon
  
• Zest of 1 lemon
  
• ½ cup chicken or lamb stock
  

For the Red Cabbage Coleslaw

• ½ medium red cabbage, finely shredded
  
• 1 small red onion, thinly sliced
  
• 1 carrot, julienned or grated
  
• 2 tbsp apple cider vinegar
  
• 1 tbsp olive oil
  
• 1 tsp honey (optional)
  
• Salt and pepper to taste
  
• Handful of fresh parsley or coriander, chopped (optional)
  

🥛 For the Mint Labneh

• 1 cup Greek yogurt (full fat preferred)
  
• 1 tbsp fresh mint, finely chopped
  
• 1 garlic clove, grated or minced
  
• 1 tsp lemon juice
  
• Salt to taste
  
• Optional: drizzle of olive oil or sprinkle of sumac for serving
  

Preparation Steps

 Step 1: Marinate and Cook the Lamb

1. Make the marinade: Mix olive oil, garlic, spices, salt, pepper, lemon juice, and zest.
   
2. Rub it in: Coat the lamb shoulder thoroughly.
   
3. Rest it: Marinate for at least 1 hour, ideally overnight.
   
4. Roast it: Oven at 150°C (300°F), covered with foil, with stock in pan.
   
5. Slow and low: Roast for 4–5 hours, basting as needed.
   
6. Finish strong: Uncover in the final 30 minutes for a crust. Rest before serving.
   

Step 2: Make the Red Cabbage Coleslaw

1. Toss cabbage, onion, and carrot.
   
2. Mix vinegar, oil, honey, salt, and pepper; combine with veggies.
   
3. Let sit at least 15 minutes; add herbs last.
   

 Step 3: Prepare the Mint Labneh

1. Combine yogurt, mint, garlic, lemon juice, salt.
   
2. Chill 10–15 minutes.
   
3. Optional: Drizzle olive oil or sprinkle sumac when serving.
   

FAQ: Can I cook the lamb in advance?

Yes. Reheat gently in the oven with a bit of stock to keep moist.

Serving Suggestions

 Assemble the Plate

1. Spread labneh on the plate.
   
2. Pile on shredded lamb.
   
3. Top with coleslaw.
   
4. Garnish with mint, sesame seeds, or pomegranate seeds.
   

🫓 Optional Pairings

• Flatbreads or pita
  
• Roast potatoes or couscous
  
• Cucumber yogurt
  
• Syrah or chilled rosé wine
  

FAQ: Can I serve this as a sandwich or wrap?

Absolutely. Wrap all elements in flatbread for a portable version.

Conclusion

If you’ve made it this far—well, you’re probably already dreaming about the first bite. That tender, spice-crusted lamb. The cold crunch of cabbage slaw. The creamy tang of mint labneh. It’s not just dinner—it’s an experience. A little bit Middle Eastern, a little bit modern comfort food, and a whole lot of flavor.

This recipe isn’t meant to impress—it’s meant to connect. To that moment when the table goes quiet except for satisfied chewing. To the second helping someone didn’t plan on. To the small joy of cooking something with your hands that hits every craving you didn’t even know you had.

So go ahead. Make it once. Then make it your own. Tweak the slaw. Add garlic confit. Try harissa instead of paprika. Recipes are starting points—not rules.

And if you do try it, I’d love to hear how it turned out. Drop a comment, ask a question, or just let me know what you changed. Cooking is better when it’s shared.