Lamb Shoulder Roast from the Karoo

Click here to purchase Lamb Shoulder (bone in or deboned) from the Karoo – Meat of origin.

This should er of Lamb is so tender and juicy you dish it up with a spoon.

Slow roasted Lamb Shoulder

The juiciest and most tender lamb shoulder you can imagine
Prep Time1 hour 15 minutes
Cook Time4 hours 30 minutes
Course: Main Course
Servings: 4


  • 1 – 1.5 kg Lamb Shoulder
  • 150 g Lamb bones just ask your butcher
  • 4 sage leaves
  • 3 sprigs rosemary
  • olive oil
  • `1 bulb garlic
  • 100 ml white wine a cheap chardonnay is fine
  • 4 sprigs thyme
  • 1 bay leaf
  • 4 pinch salt
  • 2 tbsp cooking oil


  • Preheat the oven to 230°C
  • Make sure your lamb is at room tempreture before roasting
  • Finely chop the rosemary and sage. Rub the lamb all over with the olive oil, generous salt and pepper and the chopped herbs. Rub it in to the meat. Set aside to marinate for an hour or so.
  • Place the roasting pan on the hob, medium heat – add the cooking oil and the lamb bones. All we want here is to get the bones lightly coloured… be sure not to basically start cooking the bones, 7 minutes or so should do it.
  • Then for another 2 minutes or so add the garlic bulb, the bulb must be cut in half
  • Place the lamb on the bones and place in the oven for 20 minutes. This will get the skin nice and crispy. I also like to roast almost any meat with something beneath it, in this case the lamb bones, makes for more even roasting
  • While waiting, bring the wine to the boil for 20 seconds or so, add 400 ml water, the thyme and the bay leaf and remove from the heat to infuse
  • Take out the lamb and remove excess fat, baste the lamb with the roasting juice. Add the wine/water mix and be sure to scrape the bottom for any bits ad give a quick mix
  • Turn the oven down to 150°C and return the lamb, covered in foil (does not have to be sealed tight) to the oven for 4 hours
  • If you can, baste every 30 minutes but at least every hour. Keep an eye on the liquid, if you can see its evaporating, add just a little water (the last hour)
  • Once done, remove the lamb from the dish and set aside. Strain the juices and remove excess fat. Bring to the boil and reduce a bit… deoending on the consistency, thsi will determine for how long
  • And voila, juicy and tender lamb shoulder that you dish up with a spoon


Inspired by one of my favourite chefs, Raymond Blanc… the Karoo Free range lamb of origin adds another dimension to this dish… a meal you will remember all your life.



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