Slow Cooked Lamb Shoulder

Cook time 3 hours + overnight marination
Servings 4-6


2kg lamb shoulder, shank included
Juice and zest of 1 lemon
4 tbs. olive oil
2 tsp. of smoked paprika
5 cloves garlic, peeled and finely sliced
2 bay leaves, crushed
½ bunch of thyme
1 large onion, quartered
1 tomato, roughly chopped
1 ½ cups chicken stock
½ cup white wine
Optional: 3-4 potatoes


Slow Cooked Lamb Shoulder


In a large bowl make a marinade by combining the zest and juice of 1 lemon, olive oil, paprika and garlic, salt and pepper and herbs. Massage the meat with the marinade, cover and place in the fridge overnight.

Preheat the oven to 170?C.

Heat an oven-proof casserole dish* and sear the meat on each side until golden. Remove from the heat, add onions, stock, remaining marinade and white wine. Season the meat with salt and pepper. Cover with lid or two layers of foil and cook in the oven for 2 ½ -3 hours or until the meat falls of the bone.

Cool slightly and place on a platter and spoon over excess juices and onions.

*If you don’t have an ovenproof casserole seal the meat in a pan and place in a tray covered with foil.

ADD ON 40 mins before the meat is cooked add peeled and roughly chopped potatoes