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Recipe Recipe Recipe Recipe

Slow Cooked Greek Lamb Shoulder

Greek Grilling Spice

Easy Serves: 4-6 6 Hrs


Lamb shoulder, bone-in (approx 2 kgs)

3 red onions, peeled & each cut into three thick discs

3 celery stalks, roughly chopped

1 tbsp apple cider vinegar

1/2 cup water

3 garlic cloves, finely sliced

3 sprigs of fresh rosemary

2-3 tbsp Gewürzhaus Greek Grilling Spice

1 1/2 tbsp olive oil

Murray River Sea Salt

5 fresh figs, halved

How to Cook

1. Heat oven to 200°C (conventional).
2. Remove excess fat & score the top side of lamb, approx. 1cm deep.
3. Arrange onions & celery in the base of a roasting pan. Combine apple cider vinegar with the water & pour over the vegetables.
4. Place meat on top of the vegetables scored side up. Rub the meat with the spice & olive oil, being sure to get into all crevices.
5. Place sliced garlic & fresh rosemary into the incisions. Season with salt & cracked black pepper.
6. Cover the roasting pan tightly with foil (this is important so it does not dry out).
7. Place on the middle shelf of the oven & immediately turn the heat down to 130°C.
8. Cook for 4.5 hrs then remove foil & increase oven to 180°C. Add the halved figs & continue cooking for another 30 mins.
9. Rest for 20 mins.
10. Serve with baked figs & Creamy Salsa Verde.

Recipe Recipe