Slow-cooked lamb shoulder

This lamb shoulder, bursting with Sicilian flavour, is worth the time it takes to cook.

More than 1 hour

Serves 6-8


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 1 head garlic, cloves peeled
  • 2kg lamb shoulder
  • 8 anchovy fillets, halved
  • Handful rosemary sprigs
  • Glug olive oil
  • Salt and milled pepper
  • 2 red onions, thickly sliced
  • 2 punnets (about 200g each) cherry tomatoes on the vine
  • ½ bottle (375ml) dry white wine
  • 2-3 tsp (10-15ml) cornflour, mixed with a little cold water
  • Handful calamata olives, pips removed
  • Handful flat-leaf parsley, roughly chopped
  • Hasselback sweet potatoes, for serving



  1. Preheat oven to 160°C.
  2. Quarter 4 fat garlic cloves lengthways. 
  3. Using a slim, sharp knife, make deep slits in lamb and insert anchovies, garlic and rosemary into each slit.
  4. Rub lamb with oil and season well.
  5. Place onion, tomatoes and any remaining anchovies, garlic and rosemary into a roasting pan.
  6. Place lamb on top of vegetables and pour wine into pan, cover tightly with foil and roast for 3 hours or until tender.
  7. Remove meat and place on a baking sheet.
  8. Increase oven temperature to 200°C and brown meat in oven for 15 minutes.
  9. Drain fat from pan juices, then strain into a pot.
  10. Heat juices, add cornflour mixture and stir through olives and parsley.
  11. Serve lamb with sauce and Hasselback sweet potatoes.


Browse more Easter lamb recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Bacon-wrapped jalapeño poppers

These jalapeño poppers are stuffed with a cheesy caramelised onion filling and wrapped in bacon. You’ll definitely add these to your snacking list!

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.