Wet Roasted Lamb Shoulder

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Wet Roasted Lamb Shoulder

Wet Roasted Lamb Shoulder

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Prep Time 15 minutes
Cook Time 2 hours
Course Dinner, Main Course
Servings 6
Calories 309 kcal


  • 1 lamb shoulder
  • half bottle dry white wine
  • 1 litre vegetable stock or chicken stock
  • 2 brown onion
  • 4 carrots peeled
  • 1 handful of fresh herbs
  • salt and pepper


  • Pre-heat oven to 170 °C. In large casserole baking dish add wine and stock, Place onions and carrots in bottom of dish with shoulder on top. Smear chopped herbs and seasoning over top of shoulder.
  • Bake for 1 ½ hours with lid on dish ( if no lid use foil crimped around edges to avoid moisture loss). After 1 ½ hours remove the lid. Increase oven to 180°C and roast for 30 minutes or until top of shoulder is crispy.
  • Serve with vegetables at bottom of dish and some steamed greens. Spoon a little of cooking juice over meat before serving.


Calories: 309kcalCarbohydrates: 7gProtein: 43gFat: 11gSaturated Fat: 4gCholesterol: 134mgSodium: 175mgPotassium: 786mgFiber: 2gSugar: 3gVitamin A: 6850IUVitamin C: 6mgCalcium: 47mgIron: 4mg
Keyword lamb, roast
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