The Mother of All Lamb Shoulders

The Mother of All Lamb Shoulders



Seriously. How good is it? 


A slow cooked succulent lamb shoulder would have to be my death bed meal. And with good reason. 


The hidden secrets inside this tasty piece of meat hold unexpected sensations along with the power to transform your entire life… Sending you into a self induced food coma of glory.

This recipe not only honours the beast, but it also honours the Nonna.


For this you’ll need

2kg Grass fed Lamb Shoulder

Sh*t loads of olive oil, salt and pepper

A big branch of fresh rosemary

A bulb of garlic

6 – 8 Anchovies (just trust me)

A few black olives (again, trust me)

Last but definitely not least, you’ll also need a large appetite, some tunes, a glass of Cabernet, oh and some friends. If you don’t have any, you will after this.


Now get to work: 

Pre-heat the oven to full whack

Lay half the the rosemary into the bottom of the roasting tray

Smash the garlic bulb and scatter in half of the unpeeled cloves.

With a sharp knife, slash the fat side of the lamb all over and rub with olive oil, sea salt and pepper. Get your hands in there

Next, stab deep into the meat with your fingers and tuck in some anchovies, the remaining garlic cloves, olives and sprigs of rosemary. Get creative. See how many holes you can poke!

Place into the tray, then scatter any remaining bits of remaining rosemary on top.

Tightly cover the lamb with tinfoil and place in the oven.

Immediately turn the temperature down to 170°C  and cook for around 3.5 – 4 hours – it’s done if you can pull the meat apart easily with two forks.


When it’s good to go, don’t forget to cover and let it rest before serving.  This is a key component to showing Lambie some Love.



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