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Slow cooked shoulder of lamb


  • Heat a layer of oil in a heavy-bottomed casserole and brown the lamb all over. Remove.
  • Add a little fresh oil to the dish, if needed, and gently sauté the carrot, celery, onion and garlic until reasonably tender. Then add the tomatoes with 1 cup stock, the rosemary, chilli, seasonings and pancetta. Stir and bring to the boil.
  • Return the lamb and cover with greaseproof paper. Put the lid on, turn the heat right down and gently simmer for about 1½-2 hours, turning a couple of times, adding more stock if needed.
  • Serve with your favourite vegie dish alongside.


  • olive oil
  • 1 shoulder of lamb, boned & rolled
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 cans diced tomatoes, drained a little
  • 1+ cup chicken stock
  • a few fresh rosemary sprigs
  • 1 large red chilli
  • sea salt & freshly ground pepper
  • 4-6 slices pancetta, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm