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Braised shoulder of Salt Bush lamb


  • Heat a little oil in a large heavy-bottomed pot and cook the lamb for about 15-20 mins until browned all over, seasoning once sealed. Remove.
  • Then add the garlic and onions, with 2 tbsp chopped parsley, the thyme and seasonings to the pot. Stir well and gently sauté until softened.
  • Add the wine with 2 cups stock. Mix well and briefly cook to reduce a bit.
  • Return the lamb to the pot, cover with foil and then a lid. Then turn the heat right down and gently simmer for about 1¼-1½ hours until the meat is very tender, keeping an eye on it and adding more liquid as needed, turning now and then.
  • When ready, remove the lamb and set aside to rest for about 10 mins, before slicing.
  • Serve the sliced lamb on a bed of the sauce with a sprinkling of parsley on top and mash on the side.


  • olive oil
  • 1 shoulder of lamb
  • sea salt & freshly ground pepper
  • 8-10 whole garlic cloves, peeled
  • 2 onions, finely sliced
  • 4 tbsp chopped fresh parsley
  • 4 fresh thyme sprigs
  • 1 cup dry white wine
  • 2-4 cups chicken stock

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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