Lamb Shoulder

Lamb Shoulder

3 hours and 20 minutes
NaN Serves

A succulent lamb shoulder mastered by Guy Turland. The perfect dish to share with the perfect moments among family and friends. 


  • 2kg lamb shoulder
  • 1 bunch thyme
  • 1 bunch rosemary
  • 1 bunch lemon myrtle
  • 1\/4 cup malt vinegar
  • 1\/4 cup brown sugar or honey
  • 250g chicken stock
  • garlic
  • onion
  • salt and pepper
  • cucumbers
  • mint
  • apple cider vinegar vinegar
  • honey
  • yogurt


  1. Preheat oven to 180 degrees (350F).\r
  2. Season lamb well with salt and pepper then in a pan or BBQ grill lamb until caramelised (10 minutes).
  3. Mix malt vinegar and sugar well in a bowl until combined then set aside.
  4. Pull out enough foil to wrap your lamb in and lay it flat on the bench. Place a layer of sliced onions, half the garlic and half the herbs in the center of the foil then top with grilled lamb lamb.
  5. Cover the top of the lamb with the remaining herbs, add malt vinegar mix and stock then close your parcel and place it on a baking tray. Place in the oven and cook for 2.5-3 hours until tender and falling off the bone.
  6. While lambs cooking make a quick salad.
  7. Mix yogurt with some mint, lemon and fennel tips.
  8. Serve with some flat bread.