Slow Cooked Lamb Shoulder

Slow Cooked Lamb Shoulder

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Slow Cooked Lamb Shoulder

Slow Cooked Lamb Shoulder is a great recipe for little teeth to chew. And the smell of it cooking will get them hungry. Don’t be put off by the number of ingredients, it is mainly simple herbs from the pantry. Serve it with your favourite vegetables to add your personal touch.

This recipe was provided by our wonderful Chef Daniel at Guardian Elsternwick.

Serves 6


  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp black pepper
  • 2-3 garlic cloves, sliced
  • 5 kg lamb shoulder


    1. In a small bowl, mix the ground cumin, ground coriander, thyme, rosemary, paprika, parsley, oregano, cumin seeds, salt, and black pepper.
    2. Make fine slashes over the fat side of the lamb shoulder and insert slices of garlic cloves into the slashes.
    3. Drizzle olive oil over the lamb and rub the spice mix over both sides. Marinate overnight, or for at least 2 hours.
    4. Preheat the oven to 110 degrees Celsius.
    5. Place a rack in a deep roasting pan and add 1/2 cup of water to the pan. Place the lamb on the rack and roast in the oven for up to 10 hours, basting with its juices occasionally.
    6. In the last hour of cooking, add some chopped vegetables of your choice – potatoes, broccolini, carrots, or cauliflower to the roasting pan to cook alongside the lamb.

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