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Slow cooked 5-hour lamb shoulder


  • Preheat oven to 120°C fan forced (140°C normal).
  • Ground together the cumin and coriander seeds with a little salt and a decent amount of ground pepper. Set aside.
  • Make deep cuts in the lamb and insert whole garlic cloves into the slits. Rub all over with the spice mixture and brown until well coloured in a thin layer of hot oil in a large heavy-bottomed pot (that can go into the oven) or a casserole.
  • Remove the lamb and add the onions, potatoes, melted butter, seasonings, sage and thyme to the pot. Toss well until lightly coloured. Then return the lamb and cover with the lid.
  • At the same time, mix the flour with enough water to make a dough. Then roll into a sausage shape, break it into two pieces and wrap it firmly around the lid's edge. Cook the lamb in the oven for about 4 hours. Then turn the oven temp. up to 140°C fan forced (160°C normal) and cook for another hour. NO PEEKING!


  • 1 tspn cumin seeds
  • 2 tspn coriander seeds
  • sea salt & freshly ground pepper
  • 1 x 2 kg lamb shoulder, on the bone
  • 1 whole garlic bulb, separated into cloves, skin on
  • olive oil
  • 2 large onions, halved & finely sliced
  • 4-5 medium-large potatoes, peeled & finely sliced
  • ¼ cup melted butter
  • 1 heaped tbsp fresh sage leaves
  • 1 tbsp fresh thyme leaves
  • 500 gm plain flour

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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