Slow-roasted maple and bourbon lamb shoulder

This slow-roasted lamb shoulder is an absolute must-try for Easter lunch. Marinated in maple syrup and bourbon, it’s tender and delicious.



Note: + 15 mins resting time

3h 30m


  • 1 brown onion, cut into wedges
  • 2kg Coles Australian Lamb Shoulder Roast Bone In
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) bourbon or beef stock
  • 1/4 cup (55g) brown sugar
  • 1 tbs Coles Dijon Mustard
  • 1 tsp ground paprika
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder



Preheat oven to 150°C. Arrange the onion in a roasting pan. Top with lamb.


Combine the maple syrup, bourbon or stock, sugar, mustard, combined paprika, oregano, garlic powder and onion powder in a small bowl. Brush half the maple mixture over the lamb. Cover tightly with foil. Roast for 3 hours or until the lamb is falling off the bone.


Increase oven to 200°C. Uncover the lamb. Brush with remaining maple mixture. Roast for a further 20-30 mins or until lamb is caramelised. Loosely cover with foil and set aside for 15 mins to rest. Transfer to a serving platter.

Serve with chargrilled zucchini ribbons, mint leaves, rocket leaves and lemon wedges

Flavour hit

For a more intense flavour, marinate the lamb in the maple syrup mixture in the fridge for up to 24 hours. Bring to room temperature before cooking.   

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.