Slow cooking makes this lamb dish meltingly tender. It will be incredibly tender and just break apart.


  • 1 tablespoon olive oil

  • 2 lamb shoulders

  • 1 tablespoon fresh thyme leaves

  • 2 heads of garlic

  • 2 lemon cut in half

  • 200mls bottle sauvignon blanc white wine

  • 100mls water

  • Salt & Sugar to taste


  • 1.

    Preheat oven to 160°C.

  • 2.

    Heat oil in a large frying pan and brown the lamb.

  • 3.

    In a large baking dish place the onion halves cut side up. Halve and squeeze lemon  juices over the top.

  • 4.

    Add the squeezed skins to the pan too along with heads of garlic. Pour over the wine & water and combine everything with your hands to distribute the flavours.

  • 5.

    Place lamb shoulders on top.

  • 6.

    Sprinkle with salt & sugar & bake uncovered for 3 ½ hours, basting the lamb with the sauce every hour.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 134kj
  • Fat Total 7g
  • Saturated Fat 2g
  • Protein 5g
  • Carbohydrate 6g
  • Sugar 0g
  • Sodium 222mg

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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Haverick Meats has collaborated with Chef Sean Connolly to make the perfect and tender lamb shoulder.

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