This Greek Lamb Shoulder is melt-in-your-mouth delicious! Enjoy it on a warm day with a light green salad or cook it up on a Sunday night and you’ll be stocked with leftovers for the week.
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This Greek Lamb Shoulder is melt-in-your-mouth delicious! Enjoy it on a warm day with a light green salad or cook it up on a Sunday night and you’ll be stocked with leftovers for the week. Perfect for entertaining, with little prep and a
1.5kg lamb shoulder, bone in, fat trimmed
1/4 cup Beginners Beef Stock or store-bought stock/water (omit if using oven)
5-6 cloves garlic, sliced
4-5 sprigs fresh oregano (or 1 tablespoon dried oregano)
1/4 cup olive oil
sea salt and freshly ground pepper
2 brown onions, finely sliced
1/2 lemon, to serve
8 cups dark leafy greens (we like silverbeet and baby spinach)
100g Greek feta, cubed
juice of half a lemon
1/3 cup Kalamata olives
1/4 cup olive oil
1 cup full-fat Greek yoghurt
1/2 cup mint, finely chopped
sea salt and freshly ground pepper, to taste
Preheat oven 180°C, if you’re using it. Cut approximately 20 x 1cm slits all over the lamb shoulder. Poke garlic cloves and oregano into the slits. Drizzle olive oil, salt and pepper over meat and rub until coated.
Heat a large frypan on a medium-high heat. Sear lamb shoulder on both sides until it starts to brown (about 10 minutes). This will get the cooking process going. (You can skip this step if you’re time-poor).
Place seared lamb shoulder in a large, deep roasting tray, drizzle with extra olive oil. Cook in the oven for 2-3 hours. Scatter onions around the edge and cook for a further hour or until lamb falls away from the bone. Cover with foil towards the end of cooking process if meat begins to dry out.
Lay onions in the base of slow cooker insert. Place lamb shoulder on top. Pour over stock. Cover and cook on low for 8-9 hours or high for 4-5.
Meanwhile combine salad ingredients in a bowl. Toss to coat. Combine yoghurt ingredients in a small bowl. Serve Lamb with salad and yoghurt and a squeeze of fresh lemon juice.
8-9 hours on low
3-4 hours on high
Turn it into: Lamb Shepherd’s Pie with Broccoli Hash Mash