Get the family over for this delicious Greek dish from Donna Hay. Comfort food at its best!


  • 1kg lamb shoulder, on the bone

  • 1 1/3 cups (310ml) balsamic vinegar

  • 3 cups (750ml) chicken stock

  • 6 sprigs rosemary

  • 8 cloves garlic

  • 2 tablespoons brown sugar


  • 1.

    Preheat oven to 140°C (275°F).

  • 2.

    Place the lamb, vinegar, stock, rosemary, garlic and sugar in a deep baking dish and cover with a tight-fitting lid.

  • 3.

    Bake for 3 hours. Turn the lamb and bake for a further 2 hours.

  • 4.

    Remove the lid, increase temperature to 180°C (350°F) and bake for 30 minutes or until the lamb has browned.

  • 5.

    Remove lamb from the pan and keep warm.

  • 6.

    Pour the pan juices over a large bowl of ice and quickly remove the ice and the solidified fat with a slotted spoon.

  • 7.

    Place the pan juices into a small saucepan and bring to the boil.

  • 8.

    Serve the lamb with crispy roasted potatoes, steamed greens and the pan juices.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 820kj
  • Fat Total 56g
  • Saturated Fat 24g
  • Protein 47g
  • Carbohydrate 25g
  • Sugar 17g
  • Sodium 443mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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20 comments • 51 ratings
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Posted by Nadia246Report
Am I supposed to season with salt & pepper during time in oven? Can't imagine lamb without it
Posted by Jill419Report
I have a 2kg lamb shoulder…..does this alter the cooking time?
Posted by Susan9696Report
this is my stand by recipe and I have used mutton and its the best dish ever. I alwats cook it in my Le Creste pan and use good balsamic vinegar
Posted by Sean180Report
Cooked this for my party on Saturday night all raved about it - perfect
Thanks Donna
Posted by Jodie779Report
Hi all :) Are the temps for conventional or fan forced oven? Thanks
Posted by Report
I love this recipe and I've become well-known for it! The only thing I change is that I only use 1 cup balsamic - I find that's enough - and 3.5 cups of stock - cause you can never have enough! But otherwise, I go by the old saying: "if it ain't broke / don't fix it!"
Posted by Report
Fantastic crowd pleaser. I used a French la Creuset pot and no after taste of balsamic. I also used a good balsamic around $15 for 1/2 litre. Next time I will seal the pot with a dough as there wasn't a great deal of liquid left behind for the gravy. Nice one Donna.
Posted by Report
Love the separating of fat using ice. Brilliant idea.
Posted by Report
This dish does give a funny aftertaste if cooked in a metal pan. I tried both and found it a lot better cooked in ceramic. I think that the acid in the vinegar reacts with the metal. My family love this dish! Christine
Posted by Panda82Report
I made an interpretation of this last night in an electric slow cooker & it turned out really well!

I replaced 1kg shoulder with 2 large lamb loin chops I had in the freezer & I basically halved the all of the quantities. I used 4 sprigs of rosemary & 1/2 tablespoon minced garlic (jar). I replaced the chicken stock with beef stock & a good splash of red wine. I also added 2 red onions, 1 fresh bay leaf, 1 finely chopped carrot and 4 large brown mushrooms. I left it in the slow cooker for 6 hours. My partner & I loved it & I'll be adding it to my repertoire!