7 hr Spiced Lamb Shoulder

Holy smokes!

This is the goods!

Lamb is from our Tathra Place farmer - Luke, who tends to his property and animals with care and wisdom

Now this is a 7-hour cook time at 90C which suited my plans today and might suit a 9 to 5er however (pop in the oven before walking out the door to work), if you don’t have 9 hours up your sleeve then bring up the temperature to 140C and cook for 3 or so hours.

7 hr Spiced Lamb Shoulder

Serves 4+


1 lamb shoulder (bone in preferably)

2 tbs olive oil

2 large onions - chopped

6 garlic cloves

1 tsp cumin

1 tsp rosemary

1 tsp chilli flakes

1 tsp sweet paprika

1/2 tsp sumac

1 whole preserved lemon - chopped

400g tinned tomatoes

500ml passata

4 potatoes - peeled and quartered

2 cups of chopped kale

sea salt


  1. Pre heat oven to 90C
  2. Heat the olive oil in a crock pot on medium heat and add the onion and garlic and saute for 10 mins before adding all the herbs and spices and stir through.
  3. Drop in the lamb shoulder and move around the pan to ensure it gets coated in the herbs and spices.
  4. Add the chopped lemons, potatoe, tomatoes. Season. Place the lid on the crock pot and place in the oven.
  5. With 10-15 minutes of cook time remaining, add the chopped kale to the lamb pot and stir through
  6. Remove from the oven, season and serve

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