There is nothing as good as a mouth-watering Lamb dish on a Sunday to share with friends...


  • 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


  • 1.

    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.

  • 2.

    Preheat the oven to 170˚C.

  • 3.

    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.

  • 4.

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

  • 5.

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

  • 6.

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

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 339kj
  • Fat Total 27g
  • Saturated Fat 10g
  • Protein 19g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 88mg

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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Serves: 4-6
Time: 3 hours + overnight marination

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