Easy-to-carve lamb shoulder

Recipe from: 15 March 2013
recipes roast lamb

Ingredients 9
Servings 1
Minutes 00:20


Serving Change
  • 1
    lamb shoulder (easy-to-carve)
  • 8
    anchovy fillets - halved
  • 4
    cloves garlic - quartered lengthways
  • 15
  • 8
    flat-leaf parsley
  • 1
    glug Extra-virgin olive oil
  • 1
    Pinch salt and milled pepper
  • 2
    medium onions - thickly sliced
  • 375
    white wine


Preheat oven to 180ºC. Cut several small 2cm-deep slits into the lamb using a small, sharp knife.

Stuff an anchovy half, a piece of garlic and small tufts of parsley and thyme into each slit. Chop remaining herbs.

Rub lamb with olive oil and herbs, and season well.

Place onions into a deep roasting pan and place lamb on top. Pour wine around lamb and cover with foil. Roast for 2–2.5 hours or until very tender.
Remove foil and roast for a further 30 minutes, until well browned. Spoon off excess oil and serve lamb drizzled with pan juices

More good ideas: Use leg of lamb in place of shoulder, replace anchovies with slivers of preserved lemon and try adding a handful of black olives.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: recipe  |  roast  |  lamb


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