Donna Hay: Basics To Brilliance

Full of flavour and falling off the bone, this Donna Hay classic will become a family favourite. And it only takes minutes to prepare ...


  • ¼ cup (45g) brown sugar

  • ¼ cup (60ml) malt vinegar

  • 1 bulb garlic, broken into cloves

  • 1 bunch thyme

  • 1 bunch oregano

  • 2 sprigs rosemary

  • 2 cups (500ml) chicken stock

  • 1 x 2kg lamb shoulder, bone in and trimmed

  • Sea salt and cracked black pepper


  • 1.

    Preheat oven to 180°C (350°F).

  • 2.

    Place the sugar and vinegar in a medium jug and mix to combine. Set aside.

  • 3.

    Place the garlic, thyme, oregano and rosemary in the centre of a large roasting pan and add the stock.

  • 4.

    Place the lamb, skin-side down, on the garlic and herbs. Sprinkle with salt and pepper. Top with the vinegar mixture and rub to coat.

  • 5.

    Cover the pan tightly with aluminium foil and roast for 2 hours 30 minutes or until the lamb is tender.

  • 6.

    Turn the lamb over and roast, uncovered, for a further 30 minutes or until dark golden.

  • 7.

    Brush with the pan juices and shred the meat, discarding the bone, to serve. 

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1257kj
  • Fat Total 86g
  • Saturated Fat 37g
  • Protein 69g
  • Carbohydrate 45g
  • Sugar 37g
  • Sodium 1707mg

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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TIP: Making a ‘bed’ of garlic and herbs for the lamb gives flavour to the meat and helps prevent it from drying out.

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Posted by Mikhail3Report
Does anyone have the ricotta gnocchi recipe....please?