Slow roasted lamb shoulder

Slow roasted lamb shoulder

Serves: 4-6 | Preparation Time: 10mins | Cooking time: 7hrs


  • 1x Farm88 lamb forequarter roast
  • Extra virgin olive oil
  • Freshly ground black pepper
  • Lemon wedges and aioli (to serve)


  • ¼ cup extra virgin olive oil
  • 2 star anise, ground
  • ½ tsp ground coriander
  • ½ tsp ground fennel
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • 2 tsp sea salt
  • ¼ tsp freshly ground pepper


1. Day before you wish to cook, trim any access fat from the edges of the shoulders (if needed).

2. Using a mortar and pestle, grind together the spices (or use ground spices if you have them available).

3. Rub the dry spices all over the lamb, place in a container, cover and refrigerate overnight.

4. Preheat oven to 130oC.

5. Place the lamb shoulder into a large roasting dish, large enough it comfortably. Drizzle with the olive oil and pour in the ½ cup of water. Use two sheets of foil to cover and place in the oven for 7 hours.

6. Remove the lamb from the oven and leave to rest in a warm place for 20 minutes.

7. To serve, shred the meat from the bones and serve in a wrap.

Results may vary.