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Recipe: Slow Cooked Lamb Shoulder

Serves 4


  • Requires marinating overnight
  • Remove meat from fridge 2 hours before cooking
  • Total cooking time is 6 hours, plus 20 minutes resting time


  • 1 Pasture Fed lamb shoulder (about 1.5kg)
  • 1 tsp ground coriander
  • 1 tsp ground fennel seeds
  • 2 star anise, ground
  • 1/2 tsp ground cardamom
  • 1 tsp sea salt
  • 3 tbsp olive oil
  • Lemon wedges to serve (optional)
  • Garlic Aioli to serve (optional)


The night before cooking the meat:

  • Mix the spices, salt and olive and rub over the lamb. Put the lamb in a container, cover with cling film and refrigerate overnight

The day of cooking the meat:

  • Remove the lamb from the refrigerator two hours before cooking (it’s important that the meat is at room temperature so that it cooks evenly)
  • Pre-heat the oven to 120 degrees
  • Place the shoulder in a large roasting pan and drizzle with a little more olive oil. Add ½ cup of water to the pan.
  • Cover the pan loosely with foil and cook for 2.5 hours
  • Reduce the heat to 100 degrees and cook for a further 3.5 hours
  • Rest the meat for 20 minutes and then shred the meat from the bone
  • Serve the lamb with a dollop of aioli on top and a wedge of lemon
  • Great accompanied by boiled chat potatoes and seasonal greens


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