The best ever lamb shoulder from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 269) by Nagi Maehashi

  • dried oregano
  • rosemary
  • Show all ingredients...
  • Serves : 5-6

  • EYB Comments

    Requires marinating for at least 2 hours and cooking for 12.5 hours. Can substitute dried rosemary for rosemary.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic roast potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating for at least 2 hours and cooking for 12.5 hours. Can substitute dried rosemary for rosemary.

  • Jw4144 on June 03, 2026

    My roast was boneless and only 3 pounds so cooked for 8 hours. Came out moist and succulent. Refrigerated meat and liquid separately overnight, then defatted the sauce before making a roux for thickening the sauce. Added mushrooms and shallots to gravy. Reheating the roast took longer than recipe suggested- I had to crank up the heat to 350 after 1 hour and it still took another 1/2 hour to get to serving temp. Will definitely repeat.

  • luluf on February 01, 2024

    Yes it is the best-absolutely amazing. Lovely to wake to the smell of roast lamb. I put carrot celery and onion in which i puree to make a gravy with flour and pan juices as i am not as keen on the jus by itself

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