Prep: 15 mins,
Cooking: 8 hrs
Slow-roasted lamb was always our first choice of dinner when we came home from boarding school for holidays. We have cooked this lamb dish hundreds of times over the past five years and it’s always a crowd pleaser.
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Ingredients (16)
1 | whole garlic bulb |
1 | lamb shoulder |
2 | red onions — quartered |
handful | fresh rosemary |
750 ml | red wine |
1 litre | lamb stock |
250 ml | Worcestershire sauce |
salt — to taste | |
pepper — to taste |
MINT DRESSING
45 g | fresh mint |
20 g | fresh basil |
60 ml | red wine vinegar |
125 ml | lemon juice |
1 | garlic clove — minced |
15 ml | Dijon mustard |
250 ml | extra virgin olive oil |
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