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Recipe: Slow Roasted Lamb Shoulder

This recipe was shared with me by my dear friend, Shann Curtin, who is also my cousin, our accountant and an awesome cook. (Serves 6)


  • 2 Pasture Fed lamb shoulders
  • 1/2 tsp ground coriander
  • 1/2 tsp ground fennel
  • 1/2 tsp ground cinnamon
  • 2 star anise, ground
  • 1/4 tsp ground cardamom
  • 2 tsp sea salt
  • 1/4 tsp freshly ground white pepper
  • 1/4 cup olive oil, plus extra
  • Lemon wedges


  • The night before, trim the excess fat from the edges of the lamb shoulders. Mix the spices, sea salt, 1/4 tsp white pepper and 1/4 cup olive oil together, and rub over the lamb. Place the lamb in a container, loosely cover with plastic wrap then refrigerate overnight.
  • The next day, remove the lamb from the fridge 2 hours before cooking.
  • Preheat the oven to 130°C.
  • Place the lamb in a roasting dish large enough to fit both shoulders and drizzle with a little olive oil. Add 1/4 cup water. Use 2 sheets of foil joined together to make a tent over the lamb (i.e. cover it loosely), then cook for 2.5 – 3 hours.
  • Reduce the oven temperature to 110°C and cook for a further 4 hours. When ready, the meat will be very well done and falling apart.
  • Allow the lamb to rest for 20 minutes, then shred the meat
  • Place on a platter or divide among plates and serve with lemon and freshly ground pepper.


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