Slow Roasted Lamb Shoulder – Shayne


  • 1 garlic
  • 1 bunch rosemary
  • 1 shoulder roast (lamb) on the bone
  • 1 tbs olive oil


  • 1 tbs plain flour
  • 500 ml chicken stock (liquid)
  • 2 tbs capers chopped
  • 2 tbs red wine vinegar
  • 1/2 bunch mint chopped


  1. Preheat oven to 150C.
  2. Separate the cloves of garlic.
  3. Lay ½ the rosemary and ½ the garlic in the base of a roasting tray.
  4. Lay the shoulder on top. Unroll it if using a rolled one.
  5. Cover with the rest of the garlic and rosemary, and the olive oil.
  6. Cover tightly with foil and bake for 4-5 hours.
  7. Rest for 15 minutes prior to serving. Reserve juices from roasting pan.
  8. Gravy: Place roasting try over hot plate on medium heat.
  9. Add the flour and chicken stock and bring to boil. Boil until thickens, then add red wine vinegar, capers, mint and 2 tablespoon of juices from roasting pan.
  10. Serve with lamb.