A delicious and succulent recipe for you to try at home!


  • Lamb Shoulder

  • 1kg Lamb Shoulder

  • 1 Carrot

  • 1 Celery

  • 1 Onion

  • 1 Bay leaf

  • Thyme

  • Rosemary

  • Chicken stock

  • Vegetables

  • 600gms of kipfler potatoes

  • 18 Dutch carrots

  • 12 Pencil fennels

  • 12 Baby turnips


  • Lamb Shoulder:

  • 1.

    Sear lamb shoulder to give a nice colour on each side.

  • 2.

    Put lamb shoulder in a deep roasting tray with roughly cut carrots, onion, celery, bay leaf thyme and rosemary.

  • 3.

    Add chicken stock to baking tray until lamb is ¾ submerged.

  • 4.

    Cover lamb with baking paper, seal lamb with foil and cook for 12 Hours at 90 degrees.

  • Vegetables:

  • 1.

    Cover kipflers with water and salt, season with thyme, bay leaf, onion and garlic.

  • 2.

    Slowly cook kipflers to knife goes through easily. blanch carrots, fennel and turnips.

  • To Serve:

  • 1.

    Once shoulder is cooked remove from tray, remove the large flat bone from the shoulder.

  • 2.

    Glaze shoulder in a pan with some of its cooking liquid and a knob of butter.

  • 3.

    Keep basting. Mix heated potatoes with butter and chopped mint.

  • 4.

    Once vegetables are cooked toss with butter and garnish with picked thyme and season well.

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