River Cottage Australia



Enjoy this River Cottage-inspired roast lamb shoulder recipe with a very subtle anchovy stuffing. Serve with simple steamed green beans tossed in butter and toasted roughly chopped hazelnuts.


  • 2kg shoulder of lamb, boned

  • ½ cup chopped parsley

  • leaves from a few sprigs of thyme

  • 1 garlic clove, finely chopped

  • 3-4 anchovy fillets, finely chopped

  • 2 onion, cut into six wedges each, root still attached.


  • 1.

    Lay the boned shoulder skin side down on a board. Slice into the meat as required to open out and flatten evenly, making it easier to roll.

  • 2.

    Combine the parsley, thyme, garlic and anchovy fillets in a bowl and spread over lamb. Roll lamb along long edge and tie at intervals with string. Preheat an oven to 170C.

  • 3.

    Heat a small baking dish over a medium heat, rub 2 tablespoons extra virgin olive oil over lamb and brown evenly for 3-4 minutes. Season lamb with sea salt and freshly ground pepper and extra thyme sprigs. Add onions to baking dish with lamb and bake for 60 minutes, until the centre reaches 62C (for medium rare), and then let rest in baking dish 15 minutes before carving.


TIP: Ask your butcher to bone the lamb shoulder for you. 
ALSO: You can ask your butcher to bone, roll and tie the shoulder for you if you prefer to skip the stuffing step.

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