32+ Must-Try Spring Lamb Shoulder Recipes for a Flavorful Feast

Spring is the perfect time to embrace the season’s freshest flavors, and there’s no better way to do so than by cooking a delicious spring lamb shoulder.

Whether you’re hosting a family gathering, preparing a festive Easter meal, or simply seeking a hearty weeknight dinner, lamb shoulder offers rich flavor and a melt-in-your-mouth tenderness.

In this article, we’ve compiled over 32 mouthwatering spring lamb shoulder recipes that will elevate your cooking game and help you create memorable dishes all season long.

From slow-cooked braises to quick weeknight roasts, there’s something here for every occasion.

Get ready to discover your new favorite way to prepare this tender cut of meat!

32+ Must-Try Spring Lamb Shoulder Recipes for a Flavorful Feast

With these 32+ spring lamb shoulder recipes, you’ll never run out of ideas to impress your family and friends with flavorful, succulent lamb dishes.

From traditional roasted lamb to more innovative braises and stews, spring lamb shoulder is the perfect centerpiece for any meal.

Experiment with different cooking methods, herbs, and spices to create a variety of mouthwatering meals.

So why wait?

Grab your spring lamb shoulder, get cooking, and let the flavors of the season shine on your dinner table!

Herb-Crusted Spring Lamb Shoulder

This low-carb, keto-friendly recipe features a tender spring lamb shoulder coated with a fragrant blend of fresh herbs, garlic, and olive oil. Slow-roasted to perfection, it creates a juicy, flavorful meal that’s perfect for a special lunch. The crust seals in the meat’s natural juices, giving each bite a burst of rich flavor without the need for starchy sides.

Ingredients:

• 1 boneless spring lamb shoulder (about 2-3 lbs)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp olive oil
• 1 tsp lemon zest
• Salt and pepper to taste
• 1 cup dry white wine (optional, for roasting)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, mix the garlic, rosemary, thyme, olive oil, lemon zest, salt, and pepper to form a paste.
3. Rub the herb mixture generously over the lamb shoulder, ensuring it’s well-coated.
4. Place the lamb shoulder in a roasting pan, and pour the white wine around the lamb (if using).
5. Roast in the oven for about 3 hours or until the lamb reaches your desired doneness (slow roasting will ensure tenderness).
6. Once done, let the lamb rest for 10-15 minutes before slicing.
7. Serve with your favorite low-carb sides like sautéed spinach or roasted cauliflower.

This herb-crusted spring lamb shoulder is a standout dish that is both flavorful and elegant. The combination of fresh herbs and garlic creates an irresistible crust, and the slow roasting ensures the meat stays moist and tender. It’s perfect for a keto-friendly lunch, offering a satisfying and filling meal without any carbs, and it pairs wonderfully with simple, nutritious vegetables to complete the meal.

Spring Lamb Shoulder with Cauliflower Mash

This spring lamb shoulder recipe is paired with creamy cauliflower mash for a keto-friendly and low-carb lunch option. The lamb is marinated with rosemary, garlic, and olive oil before being roasted until perfectly tender. The cauliflower mash, rich in flavor and texture, replaces traditional mashed potatoes, making it a guilt-free, comforting side.

Ingredients:

• 1 bone-in spring lamb shoulder (3-4 lbs)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• Salt and pepper to taste
• 1 large head of cauliflower, chopped into florets
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a small bowl, mix olive oil, garlic, rosemary, salt, and pepper. Rub this mixture all over the lamb shoulder.
3. Roast the lamb for 3-4 hours, or until it reaches your preferred level of tenderness.
4. While the lamb is roasting, bring a pot of salted water to a boil. Add the cauliflower florets and cook until tender, about 15-20 minutes.
5. Drain the cauliflower and mash it with a potato masher or use a food processor for a smoother texture.
6. Stir in butter, heavy cream, and Parmesan cheese, if using. Season with salt and pepper to taste.
7. Once the lamb is done, allow it to rest for 10-15 minutes before slicing.
8. Serve the lamb alongside the creamy cauliflower mash.

This recipe combines the rich, savory flavor of roasted spring lamb shoulder with the smooth and velvety texture of cauliflower mash. The lamb’s rosemary and garlic marinade enhances its natural flavors, while the cauliflower mash offers a satisfying, creamy substitute for mashed potatoes, making this meal ideal for anyone following a keto or low-carb diet. This dish is both filling and decadent, perfect for a leisurely lunch.

Spicy Spring Lamb Shoulder with Zucchini Noodles

This keto-friendly spring lamb shoulder recipe features a bold, spicy marinade with cumin, coriander, and paprika. Paired with fresh zucchini noodles, the dish offers a light yet satisfying lunch option that is low in carbs but high in flavor. The lamb shoulder is roasted to perfection, while the zucchini noodles provide a refreshing crunch and texture.

Ingredients:

• 1 spring lamb shoulder (about 2-3 lbs)
• 2 tbsp olive oil
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 3 cloves garlic, minced
• Salt and pepper to taste
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine olive oil, cumin, coriander, paprika, cayenne, garlic, salt, and pepper to make the marinade.
3. Rub the marinade over the lamb shoulder and let it sit for at least 30 minutes to absorb the flavors.
4. Roast the lamb in the preheated oven for 2.5-3 hours, or until the lamb is tender and cooked to your preference.
5. While the lamb is roasting, spiralize the zucchinis into noodles.
6. In a pan, sauté the zucchini noodles in a bit of olive oil for 2-3 minutes, just until slightly tender but still firm.
7. Once the lamb is cooked and rested, slice it into thick pieces and serve on a plate with the zucchini noodles.
8. Garnish with chopped cilantro before serving.

The spicy, aromatic flavors of the lamb shoulder pair perfectly with the light crunch of zucchini noodles, creating a satisfying, low-carb meal. The marinade infuses the meat with a depth of flavor that’s complemented by the fresh, slightly crisp texture of the zucchini noodles. This recipe is perfect for those seeking a keto-friendly lunch that’s not only delicious but also balanced with protein and fresh vegetables. It’s a great way to enjoy spring lamb in a lighter, yet equally indulgent, form.

Garlic and Lemon Spring Lamb Shoulder

This keto-friendly spring lamb shoulder recipe is simple yet full of bold flavors, with garlic and lemon taking center stage. The lamb is slow-roasted to perfection, resulting in a juicy, tender roast, while the citrusy marinade provides a bright and refreshing contrast to the richness of the meat. Paired with a light salad or low-carb vegetable side, this dish is an elegant and satisfying lunch.

Ingredients:

• 1 boneless spring lamb shoulder (about 2-3 lbs)
• 6 cloves garlic, minced
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 3 tbsp olive oil
• 1 tbsp fresh oregano, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a bowl, combine the garlic, lemon zest, lemon juice, olive oil, oregano, salt, and pepper.
3. Rub the garlic and lemon mixture all over the lamb shoulder, ensuring it is well-coated.
4. Roast the lamb in the oven for about 2.5-3 hours or until it reaches your desired level of tenderness.
5. Allow the lamb to rest for 10-15 minutes before slicing.
6. Serve the lamb with a side of sautéed greens or a fresh green salad, garnished with fresh parsley.

The garlic and lemon marinade infuses the lamb shoulder with vibrant flavors, creating a rich, savory dish that feels light and refreshing. The slow-roasting method ensures that the meat is tender and juicy, while the lemon’s acidity cuts through the richness, making this a perfect keto lunch. Served alongside a fresh salad or low-carb vegetable side, this dish offers a well-rounded meal that’s both satisfying and healthy.

Spring Lamb Shoulder with Avocado and Cucumber Salad

This refreshing, keto-friendly spring lamb shoulder recipe pairs perfectly with an avocado and cucumber salad. The lamb is seasoned with a blend of Mediterranean spices and slow-roasted to tender perfection. The cool, creamy avocado and crisp cucumber complement the lamb’s robust flavors, making this dish a delicious and light lunch option.

Ingredients:

• 1 boneless spring lamb shoulder (about 2-3 lbs)
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste
• 1 large avocado, diced
• 1 cucumber, diced
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil (for the salad)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Mix the olive oil, cumin, coriander, paprika, mint, salt, and pepper in a bowl.
3. Rub the spice mixture all over the lamb shoulder.
4. Roast the lamb for 2.5-3 hours or until it reaches your preferred level of doneness.
5. While the lamb is roasting, prepare the salad. In a bowl, combine the diced avocado, cucumber, lemon juice, and olive oil. Season with salt and pepper to taste.
6. Once the lamb is done, let it rest for 10-15 minutes before slicing.
7. Serve the lamb with the fresh avocado and cucumber salad, garnished with cilantro.

This recipe brings together the savory flavors of spring lamb with the refreshing lightness of an avocado and cucumber salad, making it the ideal low-carb, keto-friendly lunch. The avocado adds creaminess, while the cucumber provides a crisp texture, perfectly balancing the richness of the lamb. This dish is both light and filling, offering a nutritious meal that feels indulgent yet healthy.

Mediterranean Spring Lamb Shoulder with Roasted Asparagus

A Mediterranean-inspired recipe, this spring lamb shoulder is roasted with a blend of herbs and spices commonly found in Mediterranean cuisine. The lamb is paired with roasted asparagus for a light, healthy, and low-carb lunch. The rich, savory flavors of the lamb, infused with garlic, rosemary, and lemon, complement the crisp, tender asparagus.

Ingredients:

• 1 boneless spring lamb shoulder (about 3 lbs)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp ground cumin
• Zest of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine the garlic, rosemary, cumin, lemon zest, olive oil, salt, and pepper.
3. Rub the herb mixture all over the lamb shoulder and place it in a roasting pan.
4. Roast the lamb for 2.5-3 hours, until it is tender and fully cooked.
5. While the lamb is roasting, prepare the asparagus. Toss the asparagus in olive oil, salt, and pepper, and roast it in the oven for the last 20-25 minutes of cooking time.
6. Once the lamb is done, allow it to rest for 10-15 minutes before slicing.
7. Drizzle the roasted asparagus with balsamic vinegar just before serving.

This Mediterranean-style spring lamb shoulder, paired with roasted asparagus, is a delicious and satisfying meal that is both keto-friendly and low in carbs. The garlic and rosemary add fragrant depth to the lamb, while the roasted asparagus provides a perfect side with a slightly tangy balsamic finish. This dish is great for anyone looking for a light yet hearty lunch that feels indulgent while staying true to keto principles.

Spring Lamb Shoulder with Creamy Spinach and Artichokes

This rich, creamy keto dish features a tender spring lamb shoulder paired with a velvety spinach and artichoke mixture. The lamb is seasoned with earthy spices and roasted until golden, while the spinach and artichokes provide a creamy, flavorful side that perfectly complements the lamb’s richness. It’s a great choice for a filling and nutritious low-carb lunch.

Ingredients:

• 1 boneless spring lamb shoulder (about 3 lbs)
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp cumin
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• 1 cup canned artichokes, drained and chopped
• 1/4 cup heavy cream
• 2 tbsp grated Parmesan cheese

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a bowl, combine olive oil, cinnamon, cumin, thyme, salt, and pepper.
3. Rub the mixture over the lamb shoulder and place it in a roasting pan.
4. Roast the lamb for 2.5-3 hours or until tender and fully cooked.
5. In a skillet, sauté the spinach and artichokes until the spinach wilts.
6. Add the heavy cream and Parmesan cheese to the skillet, stirring to combine. Simmer for a few minutes until the sauce thickens.
7. Once the lamb is cooked, allow it to rest for 10-15 minutes before slicing.
8. Serve the lamb with the creamy spinach and artichoke mixture on the side.

The creamy spinach and artichoke side dish pairs beautifully with the rich, spiced lamb shoulder in this recipe. The creamy texture of the spinach and artichokes adds a luscious element that contrasts perfectly with the savory lamb. This dish is ideal for anyone following a keto diet, offering a comforting yet healthy meal that is filling and flavorful.

Spring Lamb Shoulder with Roasted Brussels Sprouts

A low-carb, keto-friendly lunch featuring a perfectly roasted spring lamb shoulder and crispy roasted Brussels sprouts. The lamb is seasoned with a bold combination of garlic, rosemary, and thyme, and slow-roasted until tender. The Brussels sprouts, roasted to a crispy perfection, provide a hearty, flavorful side that complements the lamb’s rich, savory taste.

Ingredients:

• 1 boneless spring lamb shoulder (about 3 lbs)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp thyme, dried or fresh
• Salt and pepper to taste
• 1 lb Brussels sprouts, halved
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Rub the mixture over the lamb shoulder, ensuring it is well-coated.
4. Roast the lamb for 2.5-3 hours or until it is cooked to your desired level of tenderness.
5. Meanwhile, toss the Brussels sprouts in olive oil, salt, and pepper. Roast them in the oven for about 20-25 minutes, until crispy and golden brown.
6. Once the lamb is done, let it rest for 10-15 minutes before slicing.
7. Drizzle the Brussels sprouts with balsamic vinegar just before serving.

This roasted spring lamb shoulder with crispy Brussels sprouts is a wonderfully balanced dish that’s perfect for a keto lunch. The lamb’s tender, herb-infused meat pairs beautifully with the crispy, caramelized Brussels sprouts, creating a satisfying and flavorful meal. This combination of savory lamb and roasted vegetables is a low-carb delight that feels indulgent without the carbs.

Spring Lamb Shoulder with Broccoli Rice

This recipe combines the rich, tender flavors of spring lamb shoulder with a light and healthy broccoli rice, making it a perfect low-carb, keto-friendly lunch. The lamb is roasted with a blend of garlic, rosemary, and lemon zest, while the broccoli rice provides a nutritious, flavorful base that mimics traditional rice but without the carbs.

Ingredients:

• 1 boneless spring lamb shoulder (about 3 lbs)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Zest of 1 lemon
• Salt and pepper to taste
• 1 large head of broccoli, cut into florets
• 1 tbsp butter
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, mix olive oil, garlic, rosemary, lemon zest, salt, and pepper.
3. Rub the garlic and herb mixture all over the lamb shoulder.
4. Roast the lamb in the oven for 2.5-3 hours or until it reaches your desired level of tenderness.
5. While the lamb is roasting, make the broccoli rice. Steam or microwave the broccoli florets until tender. Pulse in a food processor until it reaches a rice-like texture.
6. In a skillet, melt the butter over medium heat, and sauté the broccoli rice for 3-4 minutes. Season with salt, pepper, and grated Parmesan cheese if desired.
7. Once the lamb is done, let it rest for 10-15 minutes before slicing.
8. Serve the sliced lamb on top of the broccoli rice.

his dish perfectly combines the savory depth of slow-roasted spring lamb shoulder with the light, healthy texture of broccoli rice. The garlic and rosemary crust on the lamb adds rich, earthy flavors, while the broccoli rice offers a satisfying, low-carb base that keeps the meal fresh and light. It’s a nutritious and filling option for a keto lunch, offering a satisfying balance of protein and vegetables.

Spring Lamb Shoulder with Roasted Radishes

This keto-friendly recipe pairs tender, slow-roasted spring lamb shoulder with roasted radishes for a unique, low-carb twist. The natural peppery flavor of the radishes is mellowed through roasting, and they become sweet and crispy, offering a great contrast to the juicy lamb. This dish is flavorful, light, and ideal for a delicious spring lunch.

Ingredients:

• 1 boneless spring lamb shoulder (about 2.5-3 lbs)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh thyme, chopped
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 lb radishes, trimmed and halved
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine olive oil, garlic, thyme, smoked paprika, salt, and pepper.
3. Rub the mixture all over the lamb shoulder and place it in a roasting pan.
4. Roast the lamb for 2.5-3 hours, or until tender.
5. In the last 30 minutes of roasting, toss the halved radishes with olive oil, salt, and pepper, and add them to the roasting pan.
6. Roast the radishes alongside the lamb until they become golden and crispy, about 25-30 minutes.
7. Let the lamb rest for 10-15 minutes before slicing.
8. Serve the lamb alongside the roasted radishes, garnished with fresh parsley.

This spring lamb shoulder with roasted radishes is a light yet hearty dish that perfectly fits a keto or low-carb diet. The lamb’s rich, spiced flavor pairs wonderfully with the mellowed sweetness of the roasted radishes, offering a unique combination that’s both satisfying and nutritious. It’s a delicious way to enjoy spring lamb without any carbs, and it makes for a perfect lunch that’s both filling and flavorful.

Spring Lamb Shoulder with Kale and Feta Salad

This fresh and vibrant keto-friendly recipe pairs a roasted spring lamb shoulder with a hearty kale and feta salad. The lamb is slow-roasted with Mediterranean herbs, and the kale salad, tossed with tangy feta cheese and a light lemon vinaigrette, offers a crunchy, nutrient-packed side to balance the rich lamb. This dish is perfect for a healthy, filling low-carb lunch.

Ingredients:

• 1 boneless spring lamb shoulder (about 2.5-3 lbs)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 4 cups fresh kale, chopped
• 1/2 cup crumbled feta cheese
• 2 tbsp lemon juice
• 1 tbsp olive oil (for salad dressing)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine olive oil, garlic, oregano, thyme, salt, and pepper.
3. Rub the mixture all over the lamb shoulder and place it in a roasting pan.
4. Roast the lamb for 2.5-3 hours, or until the meat is tender and cooked to your desired doneness.
5. While the lamb is roasting, prepare the kale salad. In a large bowl, toss the chopped kale with lemon juice and olive oil. Massage the kale to soften it.
6. Add the crumbled feta cheese and season with salt and pepper.
7. Let the lamb rest for 10-15 minutes before slicing.
8. Serve the sliced lamb alongside the kale and feta salad.

The roasted spring lamb shoulder pairs wonderfully with the fresh, zesty kale and feta salad, offering a balanced and refreshing meal. The lamb’s savory herb crust contrasts nicely with the tangy, creamy feta and the slight bitterness of the kale. This low-carb dish is perfect for a spring lunch that’s both filling and packed with flavor.

Spring Lamb Shoulder with Garlic Butter Mushrooms

This savory, keto-friendly recipe features a perfectly roasted spring lamb shoulder paired with garlic butter mushrooms. The lamb is seasoned with rosemary and garlic and slow-roasted until tender, while the mushrooms are sautéed in rich garlic butter, offering a delicious and indulgent side. This meal is perfect for a hearty lunch without the carbs.

Ingredients:

• 1 boneless spring lamb shoulder (about 2.5-3 lbs)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 2 cups mushrooms, sliced
• 3 tbsp butter
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine olive oil, garlic, rosemary, salt, and pepper.
3. Rub the mixture all over the lamb shoulder and roast in the oven for 2.5-3 hours, or until the lamb is tender.
4. While the lamb is roasting, melt butter in a skillet over medium heat.
5. Add the sliced mushrooms and sauté until golden brown, about 10 minutes.
6. Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
7. Season the mushrooms with salt, pepper, and fresh parsley.
8. Once the lamb is done, let it rest for 10-15 minutes before slicing.
9. Serve the lamb with the garlic butter mushrooms on the side.

The combination of juicy, flavorful spring lamb and the rich garlic butter mushrooms creates an indulgent yet low-carb lunch. The earthy mushrooms, sautéed in butter and garlic, complement the rosemary-infused lamb beautifully, making this dish a satisfying and filling option. It’s a perfect choice for those following a keto diet, offering a hearty and delicious meal that feels luxurious but is simple to prepare.

Spring Lamb Shoulder with Eggplant and Tahini Sauce

This Middle Eastern-inspired keto dish features a roasted spring lamb shoulder paired with roasted eggplant and a creamy tahini sauce. The lamb is seasoned with spices like cumin and coriander, while the eggplant is roasted to a soft, smoky perfection. The tahini sauce adds a rich, nutty flavor that elevates the entire dish.

Ingredients:

• 1 boneless spring lamb shoulder (about 3 lbs)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 medium eggplants, sliced
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil (for tahini sauce)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, mix olive oil, cumin, coriander, paprika, salt, and pepper.
3. Rub the mixture all over the lamb shoulder and roast for 2.5-3 hours, or until tender.
4. While the lamb is roasting, prepare the eggplant. Toss the eggplant slices with olive oil, salt, and pepper, and roast in the oven for 20-25 minutes, flipping halfway through.
5. To make the tahini sauce, whisk together tahini, lemon juice, olive oil, and a pinch of salt until smooth.
6. Once the lamb is done, let it rest for 10-15 minutes before slicing.
7. Serve the lamb with the roasted eggplant and drizzle with tahini sauce.

The combination of spiced lamb, smoky eggplant, and creamy tahini sauce offers a rich, flavorful, and satisfying meal that is perfect for a keto lunch. The tahini adds a nutty, creamy element that complements the savory lamb and tender eggplant, making this dish both indulgent and healthy. It’s a great option for those looking for a low-carb, Mediterranean-inspired meal that’s packed with flavor.

Spring Lamb Shoulder with Cabbage Slaw

This dish features a perfectly roasted spring lamb shoulder paired with a tangy, crunchy cabbage slaw. The lamb is seasoned with garlic, rosemary, and lemon zest and slow-roasted until tender, while the cabbage slaw, dressed with a light vinaigrette, adds a refreshing contrast to the rich, savory lamb. This is an excellent low-carb option for lunch.

Ingredients:

• 1 boneless spring lamb shoulder (about 3 lbs)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• Zest of 1 lemon
• Salt and pepper to taste
• 1 small head of cabbage, shredded
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil (for slaw dressing)
• 1 tsp Dijon mustard

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine olive oil, garlic, rosemary, lemon zest, salt, and pepper.
3. Rub the mixture all over the lamb shoulder and place it in a roasting pan.
4. Roast the lamb for 2.5-3 hours, or until tender.
5. While the lamb is roasting, prepare the cabbage slaw. Toss the shredded cabbage with apple cider vinegar, olive oil, Dijon mustard, salt, and pepper.
6. Once the lamb is done, let it rest for 10-15 minutes before slicing.
7. Serve the lamb with the cabbage slaw on the side.

This spring lamb shoulder with cabbage slaw is a perfect low-carb meal that brings together savory and fresh flavors. The rich, tender lamb pairs beautifully with the tangy, crunchy slaw, making this dish light yet satisfying. It’s ideal for anyone looking for a

Spring Lamb Shoulder with Zucchini Noodles

This keto-friendly recipe pairs tender, slow-roasted spring lamb shoulder with zucchini noodles for a light yet filling meal. The lamb is seasoned with a fragrant combination of garlic, rosemary, and lemon zest, while the zucchini noodles provide a healthy, low-carb alternative to pasta. The dish is simple to prepare and full of vibrant spring flavors, making it perfect for a light lunch.

Ingredients:

• 1 boneless spring lamb shoulder (about 2.5-3 lbs)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Zest of 1 lemon
• Salt and pepper to taste
• 2 large zucchinis, spiralized into noodles
• 1 tbsp butter
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine olive oil, garlic, rosemary, lemon zest, salt, and pepper.
3. Rub the mixture all over the lamb shoulder and place it in a roasting pan.
4. Roast the lamb for 2.5-3 hours, or until tender.
5. While the lamb is roasting, prepare the zucchini noodles by sautéing them in butter over medium heat for 3-4 minutes, until tender but still slightly crisp.
6. Once the lamb is done, let it rest for 10-15 minutes before slicing.
7. Serve the lamb alongside the zucchini noodles, and sprinkle with Parmesan cheese if desired.

This dish is a perfect combination of savory, tender lamb and fresh zucchini noodles. The slow-roasted lamb, infused with garlic, rosemary, and lemon, pairs beautifully with the light, healthy noodles. This low-carb meal is satisfying and full of flavor, offering a delicious way to enjoy spring lamb while staying true to a keto diet.

Spring Lamb Shoulder with Cauliflower Mash

This spring lamb shoulder is complemented by a creamy cauliflower mash, making for a rich and hearty low-carb lunch. The lamb shoulder is slow-roasted until perfectly tender, while the cauliflower mash mimics the texture of mashed potatoes without the carbs. This meal is comforting and filling, perfect for anyone on a keto or low-carb diet.

Ingredients:

• 1 boneless spring lamb shoulder (about 3 lbs)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 large head of cauliflower, chopped into florets
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine olive oil, garlic, thyme, salt, and pepper.
3. Rub the mixture all over the lamb shoulder and place it in a roasting pan.
4. Roast the lamb for 2.5-3 hours, or until tender.
5. While the lamb is roasting, steam the cauliflower florets until tender, about 10 minutes.
6. Mash the cauliflower with a potato masher or food processor until smooth. Stir in the heavy cream, butter, and Parmesan cheese for a creamy, indulgent texture.
7. Once the lamb is done, let it rest for 10-15 minutes before slicing.
8. Serve the sliced lamb with a generous helping of cauliflower mash.

This spring lamb shoulder with cauliflower mash is a perfect comfort food option for a keto lunch. The rich and tender lamb pairs beautifully with the creamy, buttery cauliflower mash, making for a satisfying meal that mimics classic mashed potatoes without the carbs. It’s a great choice for anyone seeking a hearty yet healthy lunch option.

Spring Lamb Shoulder with Mint Yogurt Sauce

This spring lamb shoulder recipe is elevated with a refreshing mint yogurt sauce. The lamb is seasoned with Mediterranean spices and slow-roasted until tender, and the mint yogurt sauce provides a tangy, cool contrast that perfectly complements the richness of the meat. This dish is a great keto-friendly lunch that’s light yet flavorful.

Ingredients:

• 1 boneless spring lamb shoulder (about 2.5-3 lbs)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil (for sauce)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine olive oil, garlic, rosemary, salt, and pepper.
3. Rub the mixture all over the lamb shoulder and place it in a roasting pan.
4. Roast the lamb for 2.5-3 hours, or until tender.
5. While the lamb is roasting, prepare the mint yogurt sauce by mixing Greek yogurt, fresh mint, lemon juice, and olive oil in a bowl. Season with salt and pepper to taste.
6. Once the lamb is done, let it rest for 10-15 minutes before slicing.
7. Serve the lamb with a generous drizzle of mint yogurt sauce.

The combination of tender, flavorful lamb with the cool, tangy mint yogurt sauce creates a wonderfully balanced dish. The mint sauce adds a refreshing contrast to the rich lamb, making this recipe a perfect option for a light but satisfying keto lunch. This meal is both aromatic and refreshing, ideal for a springtime lunch.

Spring Lamb Shoulder with Grilled Asparagus and Lemon Vinaigrette

Grilled asparagus makes the perfect accompaniment to this tender, slow-roasted spring lamb shoulder. The lamb is seasoned with herbs and roasted to perfection, while the asparagus is lightly charred, offering a smoky flavor that pairs wonderfully with the richness of the lamb. A zesty lemon vinaigrette ties the dish together with a burst of freshness.

Ingredients:

• 1 boneless spring lamb shoulder (about 2.5-3 lbs)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil (for grilling)
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 cup olive oil (for vinaigrette)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine olive oil, garlic, rosemary, salt, and pepper.
3. Rub the mixture all over the lamb shoulder and roast for 2.5-3 hours, or until tender.
4. While the lamb is roasting, heat a grill or grill pan over medium-high heat. Toss the asparagus in olive oil, salt, and pepper, and grill for 5-7 minutes, turning occasionally, until slightly charred and tender.
5. For the lemon vinaigrette, whisk together lemon juice, Dijon mustard, and olive oil until smooth. Season with salt and pepper to taste.
6. Once the lamb is done, let it rest for 10-15 minutes before slicing.
7. Serve the lamb alongside the grilled asparagus and drizzle with the lemon vinaigrette.

This roasted spring lamb shoulder with grilled asparagus and lemon vinaigrette is a vibrant and flavorful keto lunch. The grilled asparagus adds a smoky flavor that contrasts nicely with the richness of the lamb, while the lemon vinaigrette provides a refreshing, zesty kick. It’s a light yet satisfying meal that’s perfect for springtime dining.

Spring Lamb Shoulder with Roasted Sweet Potatoes and Greens

Though sweet potatoes are not strictly keto, this dish can be made keto-friendly by reducing the portion size of the sweet potatoes or omitting them for a completely low-carb option. The spring lamb shoulder is slow-roasted with garlic, thyme, and rosemary, and is paired with roasted sweet potatoes and sautéed greens for a satisfying, hearty meal.

Ingredients:

• 1 boneless spring lamb shoulder (about 2.5-3 lbs)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and cubed
• 4 cups mixed greens (spinach, kale, or arugula)
• 1 tbsp olive oil (for sautéing greens)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the lamb shoulder and place it in a roasting pan.
4. Roast the lamb for 2.5-3 hours, or until tender.
5. While the lamb is roasting, toss the sweet potatoes in olive oil, salt, and pepper, and roast them in the oven for 30-35 minutes until tender and caramelized.
6. In a skillet, sauté the mixed greens with olive oil over medium heat until wilted and tender.
7. Once the lamb is done, let it rest for 10-15 minutes before slicing.
8. Serve the lamb alongside the roasted sweet potatoes and sautéed greens.

This spring lamb shoulder, paired with roasted sweet potatoes and greens, offers a balanced and hearty meal, perfect for a low-carb lunch when sweet potatoes are used in moderation. The lamb’s tender, juicy meat pairs beautifully with the earthy greens and the sweetness of the roasted potatoes. It’s a fulfilling dish that feels both indulgent and healthy.

Spring Lamb Shoulder with Broccoli and Almond Slaw

This keto-friendly recipe features a succulent spring lamb shoulder paired with a crunchy, nutty broccoli and almond slaw. The lamb is slow-roasted to perfection, while the slaw, made with fresh broccoli, almonds, and a light mustard dressing, provides a refreshing and nutritious contrast to the rich lamb.

Ingredients:

• 1 boneless spring lamb shoulder (about 2.5-3 lbs)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 2 cups broccoli, finely chopped
• 1/4 cup sliced almonds, toasted
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine olive oil, garlic, rosemary, salt, and pepper.
3. Rub the mixture all over the lamb shoulder and place it in a roasting pan.
4. Roast the lamb for 2.5-3 hours, or until tender.
5. While the lamb is roasting, prepare the broccoli slaw by mixing the chopped broccoli, toasted almonds, apple cider vinegar, Dijon mustard, and olive oil in a bowl. Season with salt and pepper to taste.
6. Once the lamb is done, let it rest for 10-15 minutes before slicing.
7. Serve the lamb alongside the broccoli and almond slaw.

he combination of tender spring lamb and the crunchy, nutty broccoli and almond slaw offers a light yet satisfying keto meal. The freshness of the slaw complements the richness of the lamb beautifully, providing a perfect balance of flavors and textures. This meal is both nutritious and delicious, making it an excellent choice for a healthy spring lunch.

Note: More recipes are coming soon