A bone-in lamb shoulder is the perfect choice for when you want to take the time and experiment with slow cooking methods. Treat this cut with love and you will be rewarded with a deliciously tender, fall-apart result, perfect for shredding and sharing.


  • 1 lamb shoulder, bone in (approx. 1.5kg)

  • 1 tbsp. extra virgin olive oil

  • Dry rub

  • 1 tsp paprika

  • 1 tsp thyme leaves

  • 1 tsp Mexican chilli powder

  • Glaze

  • 1 tbsp honey

  • 1 tbsp wholegrain mustard

  • Potato salad

  • 600g Desiree potatoes, cut into 2-3cm chunks

  • 1 tbsp whole egg mayonnaise

  • 1 tsp whole grain mustard

  • 1 tbsp chopped chives

  • Slaw

  • ¼ white cabbage, thinly sliced

  • 1 tbsp vinegar

  • 1 tbsp extra virgin olive oil

  • Cucumber pickles, sliced, to serve


  • 1.

    Preheat oven to 180°C (160°C fan-forced). Place lamb shoulder in a large baking dish, brush with oil and sprinkle with dry rub and a little salt and pepper. Add 1 cup water to the base of the pan and cover tightly with foil. Cook for 2 ½ hours or until lamb can easily be shredded with two forks. Brush thickly with glaze and either shred or serve whole.

  • 2.

    Place potatoes in a medium saucepan and cover with cold water, bring to the boil and simmer for 20 minutes or until tender, drain. Toss with mayonnaise, mustard and half the chives.

  • 3.

    Toss sliced cabbage with vinegar and oil, a pinch of salt and pepper and serve lamb with slaw, potato salad topped with remaining chives and pickles.


A glaze is one of the simplest ways to add another layer of flavour to your lamb.
Experiment with combinations such as palm sugar, fish sauce and tamarind for a Thaiinspired meal or garlic, golden syrup, honey and spices for a delicious sticky, smoky result.

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