Lamb in the Greek Style


  • Prime Dorper Lamb

  • Olive Oil

  • Garlic

  • Oregano

  • Spaghetti Sauce

  • Olives

  • Chilli

  • Serve with Jasmine rice / noodles or mashed potatoes.


When cutting up lamb (or get the butcher to do it), take generous cut of shanks and cut through the bone in a couple of places – split the whole neck down the middle and into about 6 pieces. Any end bits or chop oddments can be used or if into volume catering, cut a whole forequarter into chunky bits. Lean Dorper rib cuts are OK too.

Into a baking dish, spread out the pieces and add a dribble of olive oil, some garlic and oregano. Slide into the oven and cook at 180°C until shanks separate from the bone – OK that means cooked but don’t overdo it as it is not as nice too dry. Drain fat off.

Drop the lot into a suitable sized saucepan and add your favourite spaghetti sauce. Simmer for 45 minutes to allow a bit of sauce penetration. Throw in a handful of olives if you like them and Chilli to taste (optional).

Serve with Jasmine rice, or noodles or mashed potatoes. Crack a bottle of Shiraz, or Cabernet or a Rose’ or even a light beer.

Sometimes we use a home made spaghetti sauce – other times a bought jar of Osso Bucco, Red Wine and Basil, Herb and Garlic etc.

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