Rosemary Garlic 6hr Lamb Shoulder

Prep time: 10 minutes

Cook time: 6 hours


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  • Prep time: 10 minutes
  • Cook time: 6 hours
  • Total time: 6 hours 10 minutes


  • 2 Bone-in lamb shoulders
  • Bunch rosemary
  • 500 ml Vegetable stock
  • Zest of 1 lemon
  • 1/2 bulb Garlic
  • Salt
  • Pepper


  • 1)

    Preheat your oven to 150C. Pop your 2 lamb shoulders into a roasting tray with 500ml of vegetable stock and a bulb of garlic chopped in half, a handful of rosemary, the zest of one lemon and season generously with salt and pepper. Cover with foil and pop into the oven.

  • 2)

    After 5.5 hrs take the foil off the lamb and return it to the oven and turn the heat up to 200C.

  • 3)

    After 30mins the lamb should be crispy. Remove from the oven to rest.


The lamb takes 6hrs to cook so work backward from when you’d like to sit down for lunch or dinner. E.g. 1pm lunch means your lamb needs to go on at 7am.

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