Donna Hay: Basics To Brilliance

This Donna Hay classic will soon become a family favourite.


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

  • 5.

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

  • 6.

    Brush with the pan juices and shred the meat, discarding the bone, to serve. Serves 4

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?