Bone in, Red Wine Lamb Shoulder

Bone in, Red Wine Lamb Shoulder


Roast lamb & vegetables:

  • 1.6kg lamb shoulder, trimmed of excess fat
  • 1 brown onion, halved, thinly sliced
  • 3 cloves garlic, thinly sliced
  • ¼ cup olive oil
  • 2 Tbs rosemary leaves, finely chopped
  • 2 Tbs thyme leaves, finely chopped¾ cup red wine
  • 375ml salt-reduced beef stock
  • 500g kipfler potatoes, halved


  • ¼ savoy cabbage, finely shredded
  • 2 Tbs currants
  • ½ cup frozen peas, blanched
  • ¼ cup pecorino (or parmesan) cheese, finely grated
  • 1 Tbs white balsamic vinegar
  • ¼ cup mint leaves

The Victoria Hill Method:

For the lamb:

  1. Preheat the oven to 180°C (160° fan-forced).
  2. Arrange the onion over the base of a large roasting pan and place lamb on top of onions. Using a small, sharp knife make incisions over lamb and press garlic into holes.
  3. In a small bowl combine 1 tablespoon oil, rosemary and thyme. Drizzle marinade over lamb, season and pour wine and stock around the base. Cook lamb, uncovered, for 30 minutes.
  4. Cover with foil and cook for a further 3-3 ½ hours or until meat is tender and falling off the bone, adding a little more stock during the cooking time, if necessary. Remove from oven and rest for 20 minutes.
  5. Spread potatoes onto a baking tray, drizzle with 1 tablespoon oil, season and toss to coat. Add to oven when lamb has 45 minutes cook time remaining and cook for 40-45 minutes, or until golden and tender, turning halfway.

For the salad:

  1. In a large bowl combine cabbage, currants, peas, pecorino, remaining oil, balsamic and mint. Season and toss to coat.
  2. Serve lamb with onions, cabbage salad and potatoes. Drizzle with pan juices. 


  1. You can swap the shoulder for a leg of lamb. Half the cooking time for the leg. 
  2. Add brussels sprouts, carrots or parsnips to the potatoes for extra vegetables that can be used in a lamb salad the next day.

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