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Fall-Apart Massaman Lamb Shoulder Recipe

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★★★★★

4.6 from 96 reviews

This Fall-apart Massaman Lamb Shoulder is a rich, aromatic Thai-inspired dish featuring tender lamb slow-roasted with fragrant Massaman curry paste, coconut milk, and warming spices. The lamb becomes incredibly tender and flavorful, served with tender baby potatoes and garnished with fresh coriander and chili for an authentic taste of Thai comfort food.

Ingredients

Scale

Lamb and Marinade

  • 2–2.25kg (4-4.5 lb) lamb shoulder, bone-in, excess fat trimmed but with a thin layer of fat left
  • 114g (4 oz / 1/2 cup) Maesri Massaman curry paste (or other brand)
  • 400g (14 oz) can full-fat coconut milk
  • 3 cups low sodium chicken stock or broth

Additional Ingredients

  • 1 onion, halved then cut into 1 cm (1/2″) thick wedges
  • 2 cinnamon sticks (or 1/2 tsp cinnamon powder)
  • 2 star anise (optional but recommended)
  • 600g (1.2 lb) small baby potatoes, whole (do not cut into cubes)
  • 2 large red chillis, finely sliced diagonally (optional)
  • 1 cup lightly packed coriander leaves and sprigs (cilantro), highly recommended
  • Jasmine rice or basmati rice for serving

Instructions

  1. Preheat Oven: Preheat your oven to 220°C (425°F) or 200°C (fan-forced).
  2. Prepare Sauce and Lamb: In a pan, whisk together the Massaman curry paste, coconut milk, and chicken stock until smooth and lump-free. Place the lamb shoulder in the pan and turn to coat thoroughly in the sauce. Position the lamb upside down (with the meaty, fat side down) in a roasting dish.
  3. Add Vegetables and Spices: Arrange the onion wedges, cinnamon sticks, star anise, and whole baby potatoes around the lamb. Cover the roasting dish tightly with foil.
  4. Slow Roast Initial: Roast the lamb covered in the oven at 220°C (425°F) for 1 hour.
  5. Lower Temperature and Continue Roasting: Reduce oven temperature to 180°C (350°F) or 160°C fan and continue roasting for an additional 3 hours, until the lamb is nearly fall-apart tender.
  6. Check Tenderness: Remove the foil and check tenderness by using forks; the lamb should be very tender and easy to pull apart. If not quite done, recover and continue cooking.
  7. Brown the Lamb: Turn the lamb over so the skin side is up, spoon some sauce over the meat, and roast uncovered for 30 minutes or until the surface is deep golden and caramelized.
  8. Rest and Serve: Remove the lamb from the oven and let it rest for 10 to 15 minutes. Skim off excess fat from the surface of the sauce and discard. Stir the sauce gently to mix, then transfer everything to a serving dish. Garnish with sliced red chillis and fresh coriander. Serve with jasmine or basmati rice.

Notes

  • It is important to leave a thin layer of fat on the lamb shoulder to help keep the meat moist and flavorful during roasting.
  • If you don’t have Maesri Massaman curry paste, other brands of Massaman curry paste will work well.
  • Full-fat coconut milk is recommended for the richest flavor and texture.
  • Baby potatoes should remain whole to prevent them from disintegrating during the long cooking time.
  • The long slow roasting at lower temperature is key to achieving fall-apart tender lamb.
  • You can adjust the sauce consistency after cooking by simmering if you want it thicker, but it’s intentionally kept runny to balance richness.
  • Massaman lamb pairs beautifully with jasmine or basmati rice to soak up the delicious sauce.

Keywords: Massaman curry lamb, slow roasted lamb shoulder, Thai lamb curry, fall-apart lamb, Massaman curry recipe, lamb with potatoes, coconut milk curry

Find it online: https://bitesizedbenny.com/fall-apart-massaman-lamb-shoulder-recipe/