Slow Cooked Lamb Shoulder

Serves 4–6



  • 2KG Lamb Shoulder, Bone In
  • 6 Garlic Cloves 
  • 6 Springs Rosemary
  • 1 Cup Water
  • Salt & Pepper


  1. Preheat oven to 240°C. Place the vinegar, ¼ cup (45g) sugar, oil, salt and pepper in a large bowl and stir to combine. Add the lamb and set aside to marinate for 20 minutes. 
  2. Place the lamb, skin-side up, in a large baking dish. Add the garlic, rosemary sprigs and water. Sprinkle the lamb with the salt and pepper.
  3. Turn oven down to 140°C and roast for 2 hours.
  4. Cover with foil and roast for a further 3 hours.
  5. Serve with roast vegetables and gravy for the perfect Sunday roast.