Herbed Lamb Shoulder
About
Prep Time:
20 minutes
cook time:
4 - 5 hours
serves:
8
This recipe sits within Sunday’s Big Table menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
8 anchovies
Bunch of sage
Bunch of chives
Lemon zest from 1 lemon
Juice from ½ lemon
8 garlic cloves
¼ cup extra virgin olive oil
1 tsp smoked paprika
1 lamb shoulder
1 litre chicken bone broth
Preparation:
Preheat the oven to 150°C
Finely chop the garlic, anchovies, herbs, add to an ovenproof dish with a lid, add the lemon zest, olive oil, lemon juice, salt and the smoked paprika
Score the lamb shoulder deeply in a cross pattern, add into the ovenproof dish and thoroughly coat the lamb in the marinate, pushing into the scores in the lamb
To start with add ½ litre chicken bone broth (you may need to add more throughout the low and slow cooking process), cover with a lid and put in the oven, set your timer to check there's enough liquid every 2 hours
Cook for a total of 4 - 5 hours. Let the lamb rest for 30 minutes before removing the liquid fat from the dish, leaving any juices and broth in the dish.
Serve with some fresh herbs and a squeeze of lemon
