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Lamb Shoulder

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, 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 covered and 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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