Slow-Roasted Lamb Shoulders

Prep Time
Cook Time
4h 30m
Ready In

"From our weekday newspaper The West Australian. Times are estimated. NOTE - full name of recipe is Slow-Roasted Lamb Shoulders With Mine and Coriander."

Original recipe yields 6-8 servings


  • Serving Size: 1 (583.2 g)
  • Calories 1185.9
  • Total Fat - 94.4 g
  • Saturated Fat - 40.9 g
  • Cholesterol - 293.2 mg
  • Sodium - 307.5 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 2.3 g
  • Sugars - 3 g
  • Protein - 68.9 g
  • Calcium - 124.8 mg
  • Iron - 7.8 mg
  • Vitamin C - 27.3 mg
  • Thiamin - 0.5 mg

Step 1

To make rub, combine all ingredients in a bowl.

Step 2

Cut three slashes, at even intervals, across the top of each shoulder and season.

Step 3

Heat an oiled, large, flameproof roasting pan over a medium to high heat and add the lamb and cook for about 4 minutes on both sides or until browned.

Step 4

Remove and coat lamb all over with the rub and add onions to roasting pan over a medium heat and cook, stirring for about 2 minutes or until soft and add stock and wine and return lamb to the pan and cover tightly with cook in a low oven (150C), turning lamb halfway through, for 3 hours and then discard foil and turn lamb over and baste with cooking juices and cook uncovered with foil, basting halfway through for a further 1 hour, or until meat pulls away easily from the bone and then remove and rest loosely covered with foil for 15 minutes.

Step 5

Meanwhile, heat remove excess oil from pan and return pan to heat and simmer for about 5 to 10 minutes.

Step 6

Place lamb on a serving plate and pour over pan juices and top with combine3d mint, parsley and cucumber.

Step 7

Serve with yoghurt, lemon wedges and pita bread.

Tips & Variations

No special items needed.