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Spoon lamb


  • Preheat oven to 130°C (NOT fan forced).
  • Soak the porcinis in hot water to cover for 30 mins. Then drain well and set aside, retaining the strained liquid.
  • At the same time, heat a layer of oil in a large heavy-bottomed casserole (or any ovenproof dish) and brown the lamb all over, covered. Then remove and set aside.
  • Add a little fresh oil to the casserole, if needed, and gently sauté the onions and garlic until tender, regularly stirring and scraping the bottom as you do so.
  • Then add the tomato paste, mix well and briefly cook to toast, before adding the flour. Stir well and cook for a few minutes, continually stirring.
  • Add the wine, mix well and reduce by about half.
  • Then add about ½ cup of the strained porcini liquid with about ½ litre stock, the porcinis, carrots, celery, zucchini, leeks, a decent amount of salt, a little ground pepper and the parsley. Return the lamb and bury it in the vegies as well as you can. Cover and the minute it begins to boil, cook in the oven for about 3½-4 hours until the meat is very tender, turning every hour or so and adding more stock as needed.
  • When ready, remove the string, carve the lamb and serve with the vegies alongside.



  • 80 gm dried porcini mushrooms
  • olive oil
  • 1 x 2 kg boned, rolled shoulder of lamb
  • 2 large onions, chopped
  • 2 garlic cloves, crushed
  • 2 heaped tbsp tomato paste
  • 2-3 heaped tbsp plain flour
  • 2 cups dry white wine
  • 1 litre chicken stock
  • 2 carrots, cut in batons
  • 2 celery stalks, cut in batons
  • 3 medium zucchini, cut in batons
  • 2-3 leeks, washed well & cut in thickish rounds
  • sea salt & freshly ground pepper
  • a few Italian (flat leaf) parsley stalks, torn

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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