- High in protein
- Seafood free
- Shellfish free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Egg free
- Dairy free
With a mouth-watering glaze, this slow-roasted lamb shoulder will melt in your mouth. Seasoned with herbs and garlic, it’s perfect for your next Sunday roast. Serve it with steamed snow peas and green beans.
- Serves8, with leftovers
- Cook time6 hour 5 minutes
- Prep time10 minutes, + 10 mins resting time
Ingredients
- 1.5kg Coles Australian Lamb Shoulder
- 1 garlic clove, thinly sliced into 8 pieces
- 8 rosemary sprigs
- 1 brown onion, cut into wedges
- Thyme sprigs, to serve
- Oregano sprigs, to serve
- 1 1/2 cups (375ml) pale ale
- 1 tbs brown sugar
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Place lamb on a clean work surface. Use a small sharp knife to make 8 small slits, about 2cm deep, over the surface of lamb. Insert 1 slice of garlic and 1 rosemary sprig into each slit. Season well.Step 2
Place onion in the base of a large baking dish. Top with lamb. Sprinkle with thyme and oregano sprigs. Pour the beer or stock around the lamb. Sprinkle lamb with sugar. Cover tightly with foil.Step 3
Roast, basting occasionally, for 5 1/2 hours or until lamb is falling off the bone. Increase oven to 200°C. Uncover and roast for a further 30 mins or until the lamb caramelises. Set aside for 10 mins to rest before serving.Step 4
Transfer the lamb to a serving platter and cover with foil. Pour the pan juices into a saucepan. Place over high heat. Cook, stirring occasionally, for 5 mins or until sauce thickens. Drizzle over the lamb to serve.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can use chicken stock instead of pale ale.
Slow-roasted lamb shoulder with beer glaze
- Serves8, with leftovers
- Cook time6 hour 5 minutes
- Prep time10 minutes, + 10 mins resting time
Ingredients
- 1.5kg Coles Australian Lamb Shoulder
- 1 garlic clove, thinly sliced into 8 pieces
- 8 rosemary sprigs
- 1 brown onion, cut into wedges
- Thyme sprigs, to serve
- Oregano sprigs, to serve
- 1 1/2 cups (375ml) pale ale
- 1 tbs brown sugar
Description
With a mouth-watering glaze, this slow-roasted lamb shoulder will melt in your mouth. Seasoned with herbs and garlic, it’s perfect for your next Sunday roast. Serve it with steamed snow peas and green beans.
Method
Step 1
Preheat oven to 150°C. Place lamb on a clean work surface. Use a small sharp knife to make 8 small slits, about 2cm deep, over the surface of lamb. Insert 1 slice of garlic and 1 rosemary sprig into each slit. Season well.Step 2
Place onion in the base of a large baking dish. Top with lamb. Sprinkle with thyme and oregano sprigs. Pour the beer or stock around the lamb. Sprinkle lamb with sugar. Cover tightly with foil.Step 3
Roast, basting occasionally, for 5 1/2 hours or until lamb is falling off the bone. Increase oven to 200°C. Uncover and roast for a further 30 mins or until the lamb caramelises. Set aside for 10 mins to rest before serving.Step 4
Transfer the lamb to a serving platter and cover with foil. Pour the pan juices into a saucepan. Place over high heat. Cook, stirring occasionally, for 5 mins or until sauce thickens. Drizzle over the lamb to serve.