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Posted on 12 April 2017

With the mornings becoming darker and the afternoons shorter it seems Autumn is here heralding the need for warmer more comforting meals and a return to simpler rustic style of dining.
Autumn is the ultimate season for heart-warming, rich, decadent, slow cooked and much loved food. This seasonal change almost gives us its approval to spend more time planning, sourcing and cooking food to be shared, enjoyed and conversed over by those we love.
With the colder month the focus on recipe’s turns to soups, braises, slow cooked meats and plenty of beautiful jewel toned roasted veg to share around.
There’s nothing more satisfying than a dinner that you can just pop in the oven at lunchtime and pull out to the pleasure of a perfectly cooked meal come dinnertime and this slow cooked lamb is just that! Not only is it melt in your mouth amazing but quick and easy to prep with divine results every time which is why it is our all-time favourite lamb dish to enjoy in the colder months!

Autumn slow cooked lamb


1x 2.2 kg bone in lamb shoulder
Olive oil for rubbing
Finely grated zest and juice of 1 lemon
Salt and pepper
6x garlic cloves cut into quarters
6 anchovies in oil cut in half
1x sprig rosemary
200ml Olive oil
300ml white wine
1kg kipfler potatoes, scrubbed and halved lengthways
16 cloves garlic
3 pieces preserved lemon, rind only, rinsed and finely chopped ½ bunch oregano, leaves picked and stalks removed
2 cups chicken stock
150ml olive oil


1. Preheat the oven to 200c
2. Using a small knife score the fat of the lamb shoulder in a diamond shape pattern and make 12 1cm incisions. With your hands rub some olive oil all over the meat then press the the lemon zest on top and season generously with salt and pepper. Take a quarter of a clove of garlic, half an anchovy fillet and a few rosemary leaves, press together to form a small bundle and stuff one of these little bundles into each incision. Sprinkle the left over rosemary on top.
3. Place the meat into a large roasting tin, then pour over the 200ml olive oil and all the white wine.
4. Place the potatoes in a separate large baking dish with the garlic, preserved lemon and oregano stalks. Pour over the chicken stock and the 150ml olive oil.
5. Cook the meat and the potatoes for 45minutes, stirring the potatoes every now and then.
6. Remove the potatoes from the oven, cover and set them aside. Reduce the oven temperature to 130c. Baste the meat with the juices from the pan, then cover it loosely with foil and return to the oven for a further 2 ½ hours or until the meat is falling off the bone.
7. Once cooked, remove the meat from the oven and leave it to rest, covered, for 10 minutes before carving.
8. Meanwhile, uncover the potatoes, fish out the oregano stalks and sprinkle in the leaves. Reheat in the oven for 10 minutes before serving with the meat and a vibrant green salad.
Remember the joy in a dish like this comes from sharing it with family and friends over a glass of wine or two. There is no greater pleasure on a cold night than to gather those that warm your heart and fill your home with the amazing aromas of good food and even greater conversation.

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