Rosemary Lamb Shoulder


  • 8 sprigs rosemary

  • 2 cloves garlic

  • Sea salt flakes

  • 1⁄4 cup olive oil

  • 1.5 kg Prime Dorper Lamb shoulder, bone in and shank attached


Preheat oven to 200°C. Remove the leaves from 4 of the rosemary sprigs and place in a mortar with the garlic and salt. Pound with a pestle until lightly crushed, add the oil and pound until combined.

Rub some of the oil over the lamb shoulder, top with remaining rosemary sprigs and secure the shank with string. Place on a rack in a baking dish and roast for 30 minutes.

Reduce the temperature to 160°C. Turn the lamb, fat side down, and roast for 1 hour, turn the lamb again and roast for a further 1 hour or until the meat shreds easily off the bone.

Serve with remaining rosemary oil and vegetables of your choice.

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