Skip to main content
Coles

Middle Eastern slow cooked lamb shoulder

Skip to IngredientsSkip to Method
  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Shellfish free
  • Soy free
  • 1 serve veg or fruit
  • High in protein

This is a beautiful winter entertaining dish. The preparation is effortless, and the result is succulent, flavorsome, and absolutely delicious. This recipe can be paired with the James Busby Cabernet Sauvignon* from the Margaret River region. This beautiful wine can be purchased from your local Liquorland.

  • Serves6
  • Cook time6 hour 35 minutes
  • Prep time15 minutes
Middle Eastern Slow Cooked Lamb Shoulder with a red wine glass and bottle

Ingredients

  • 2kg lamb shoulder (bone in)
  • 1 tablespoon sea salt flakes
  • 1 tablespoon cracked black pepper
  • 3 tablespoons extra virgin olive oil

Marinade

  • 100g honey
  • 4-5cm piece of ginger, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 lemon, zest & juice
  • 2 oranges, zest & juice
  • 2 tablespoons ras el hanout (or dried Moroccan spice blend)
  • 4 brown onions, quartered
  • 2/3 cups dried cranberries
  • 500ml chicken or vegetable stock
  • Fresh parsley or mint to serve.

Nutritional information

Per serve: Energy: 950 kJ/227 Cals (11%), Protein: 15g (30%), Fat: 10g (14%), Sat Fat: 3g (13%), Carb: 18g (6%), Sugar: 17g (19%), Dietary Fibre: 3g (10%), Sodium: 1007mg (50%).

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

  1. Step 1

    Preheat oven to 220 degrees Celsius. Add the lamb shoulder to a large, oven-safe casserole pot. Season lamb very well with salt, pepper, and olive oil. Place in the oven for 35 mins^ to caramelise and form a lovely, brown skin.

  2. Step 2

    Meanwhile, for the marinade, mix all ingredients together in a bowl or jug. Set aside.

  3. Step 3

    Remove the pot of lamb from the oven, turn the oven heat down to 140 degrees Celsius.

  4. Step 4

    To the pot, add the onions, dried cranberries and pour half the stock around the lamb to fill the base. Spoon the marinade on the brown skin of the lamb, be very generous with this. You can keep a bit of this to baste throughout the cooking. Place the lid on the pot and cook in the oven for approximately 6 hours (depending on your oven). You can check every couple of hours and baste with more of the marinade but return the pot with the lid back on.

  5. Step 5

    Place the lamb shoulder on a large serving plate, drizzle over some of the juices and top with some fresh parsley or mint.

    ^Depending on your oven, the lamb may require slightly longer. It is perfect when a fork pulls the meat away easily from the bone.

    *Drink responsibly. Visit drinkwise.org.au.

Middle Eastern slow cooked lamb shoulder

Middle Eastern slow cooked lamb shoulder
  • Serves6
  • Cook time6 hour 35 minutes
  • Prep time15 minutes
Ingredients
  • 2kg lamb shoulder (bone in)
  • 1 tablespoon sea salt flakes
  • 1 tablespoon cracked black pepper
  • 3 tablespoons extra virgin olive oil

Marinade

  • 100g honey
  • 4-5cm piece of ginger, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 lemon, zest & juice
  • 2 oranges, zest & juice
  • 2 tablespoons ras el hanout (or dried Moroccan spice blend)
  • 4 brown onions, quartered
  • 2/3 cups dried cranberries
  • 500ml chicken or vegetable stock
  • Fresh parsley or mint to serve.
    Description

    This is a beautiful winter entertaining dish. The preparation is effortless, and the result is succulent, flavorsome, and absolutely delicious. This recipe can be paired with the James Busby Cabernet Sauvignon* from the Margaret River region. This beautiful wine can be purchased from your local Liquorland.

    Method
    1. Step 1

      Preheat oven to 220 degrees Celsius. Add the lamb shoulder to a large, oven-safe casserole pot. Season lamb very well with salt, pepper, and olive oil. Place in the oven for 35 mins^ to caramelise and form a lovely, brown skin.

    2. Step 2

      Meanwhile, for the marinade, mix all ingredients together in a bowl or jug. Set aside.

    3. Step 3

      Remove the pot of lamb from the oven, turn the oven heat down to 140 degrees Celsius.

    4. Step 4

      To the pot, add the onions, dried cranberries and pour half the stock around the lamb to fill the base. Spoon the marinade on the brown skin of the lamb, be very generous with this. You can keep a bit of this to baste throughout the cooking. Place the lid on the pot and cook in the oven for approximately 6 hours (depending on your oven). You can check every couple of hours and baste with more of the marinade but return the pot with the lid back on.

    5. Step 5

      Place the lamb shoulder on a large serving plate, drizzle over some of the juices and top with some fresh parsley or mint.

      ^Depending on your oven, the lamb may require slightly longer. It is perfect when a fork pulls the meat away easily from the bone.

      *Drink responsibly. Visit drinkwise.org.au.