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Braised Lamb Shoulder

This hearty and delicicously comforting meal is best served with Matilda Bay Bohemian Pilsner.

cooking time: 6 hours. Serves: 4


  • 1kg lamb shoulder

  • 1 carrot

  • 2 celery sticks

  • 1 onion

  • Bay leaves

  • Thyme

  • Rosemary

  • Chicken stock

  • 600gms of Kipfler Potatoes

  • 18 Dutch carrots

  • 12 Pencil Fennels

  • 12 baby turnips


  • 1.

    Add a splash of canola oil, sear lamb shoulder to give a nice colour on each side.

  • 2.

    Put lamb shoulder in a deep roasting tray with roughly cut carrot, 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 6 hours at 100degrees.

  • 5.

    Once shoulder is cooked remove from tray.

  • 6.

    Remove the large flat bone from the shoulder.

  • 7.

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

  • Vegetables:

  • 1.

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

  • 2.

    Slowly cook Kipflers until knife goes through easily.

  • 3.

    Blanch carrots, fennel and turnips.

  • 4.

    Mix heated potatoes with butter and chopped mint.

  • 5.

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

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