Slow-cooked Shoulder of Lamb

The big, bold and succulent black and red fruit flavours of a Cabernet Sauvignon demand a robust dish to match. Try it with this no-hassle lamb recipe. Quick to fix, it can be left in the oven to cook while you get on with other things.

Slow-cooked shoulder of lamb LRServes 4

  • 1 kg lamb shoulder, on the bone
  • 1 cup balsamic vinegar
  • 3 cups chicken/vegetable stock
  • 5 sprigs rosemary with leaves intact
  • 6 garlic cloves, peeled
  • 1 tablespoon sticky brown sugar


  1. Preheat the oven to 140°C.
  2. Remove the excess fat from the shoulder if it has not been done when you bought it, but leave a thin layer on top to moisten the lamb as it cooks. Place the meat in a deep, oven-proof dish, ideally one that comes with a close-fitting lid (otherwise seal later with aluminium foil). Pour over the stock and vinegar and sprinkle the sugar on top. Dot the dish with the garlic cloves and the rosemary sprigs so they are evenly distributed. Seal the container with the lid or foil, and bake for 150 minutes. Turn the lamb and, after a further 90 minutes, remove the lid. Increase the oven heat to 180°C and bake uncovered for 30 to 40 minutes or until the lamb has browned. The meat should be very tender and easy to cut.
  3. Before bringing to the table, skim off the fat and then serve with boiled new potatoes (topped with the pan juices) and fresh green beans cooked al dente.

Wine suggestion: Place in the Sun Cabernet Sauvignon.

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