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Sticky slow-roasted lamb with sherry vinegar glaze

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar

This slow lamb roast recipe is quick to prep, then the oven gets to work to bring out all the wonderful flavours. 

  • Serves6, with leftovers
  • Cook time6 hour 10 minutes
  • Prep time10 minutes, (+ 10 mins resting time)
Sticky slow-roasted lamb with sherry vinegar glaze


  • 2.2kg Coles Australian Lamb Shoulder Roast On The Bone
  • 2 garlic cloves, thinly sliced
  • 6 small rosemary sprigs
  • 6 oregano sprigs
  • 1/3 cup (80ml) sherry vinegar
  • 1/4 cup (60ml) honey
  • 2 tsp Dijon mustard
  • 1 tsp ground paprika
  • ½ cup (125ml) salt-reduced chicken stock
  • 2 red onions, cut into wedges

Nutritional information

Per serve: Energy: 1107kJ/265 Cals (13%), Protein: 30g (60%), Fat: 11g (16%), Sat Fat: 4g (17%), Sodium: 212mg (11%), Carb: 12g (4%), Sugar: 11g (12%), Dietary Fibre: 2g (7%).

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.


  1. Step 1

    Preheat oven to 150°C. Place the lamb on a clean work surface. Use a small sharp knife to make 6 small slits, about 2cm deep, over the surface of the lamb. Insert 1 slice of garlic, 1 rosemary sprig and 1 oregano sprig into each slit. Season well.

  2. Step 2

    Combine the vinegar, honey, mustard, paprika and stock in a medium saucepan over high heat. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly.

  3. Step 3

    Place the onion in the base of a large roasting pan. Top with the lamb and drizzle evenly with vinegar mixture. Cover tightly with foil.

  4. Step 4

    Roast, basting occasionally, for 51/2 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. Rest for 10 mins. 

  5. Step 5

    Transfer the lamb to a serving platter and cover with foil to keep warm. Pour the pan juices into a clean saucepan and place over high heat. Cook, stirring occasionally, for 5 mins or until the sauce thickens. Drizzle over the lamb to serve.

Recipe tip

Serve with rosemary and oregano sprigs

Use any leftover lamb to create our tasty Leftover Lamb Salad. Also made with canned beans, it’s a wallet-friendly meal.