Recipe: Slow Cooked Lamb Shoulder

Serves 4 Notes:
  • 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
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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