Lamb Shoulder Slow Bake


  • 2kg Australian bone-in lamb shoulder
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cumin seeds
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) dry white wine
  • 1 orange, zested, juiced
  • 4 red-skinned potatoes, cut into quarters
  • 1 red onion, cut into thick wedges
  • 1/2 cup (80g) green olives
  • 2 tablespoons finely chopped toasted pistachios
  • 2 tablespoons mint leaves
  • 2 wholemeal pita pockets, toasted


Step 1

Preheat oven to 150C. Place the lamb in a roasting pan. Drizzle with oil and sprinkle with paprika, cinnamon and cumin. Season with salt and pepper.

Step 2

Drizzle stock, wine and orange juice around lamb. Cover with foil. Bake for 2 1/2 hours. Spoon pan juices over lamb. Arrange potato and onion around lamb. Cover with foil. Bake for 1 hour or until lamb is almost falling off the bone.

Step 3

Place lamb on a serving platter. Arrange potato, onion and olives around lamb. Sprinkle lamb with orange zest, pistachio and mint leaves. Serve with toasted pita bread.