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  • 1 large bunch rosemary
  • 1 bulb garlic, halved horizontally
  • 2 kg shoulder of lamb (ask your butcher to joint it for you)
  • olive oil, to drizzle
  • roasted potatoes and citrus and fennel salad, to serve 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 30 minutes
Roasting the lamb in a pan with aromatics, such as garlic and rosemary, enhances this favourite with a subtle flavour.
Drink match 2011 Woodlands Cabernet Merlot, Margaret River, WA ($25)

Preheat oven to 220°C. Place rosemary sprigs and garlic in a large roasting pan. If lamb has excess fat, score in a crisscross pattern as you would pork for crackling; do not cut through to the meat. Place in pan next to the aromatics, then drizzle liberally with oil. Season, then loosely cover with foil.

Place pan in oven and immediately reduce heat to 170°C. Roast lamb for 3½ hours or until meat falls off the bone. (Tougher cuts of lamb may need up to 4 hours in the oven.)

3 Rest lamb for 30 minutes. Serve with pan juices, potatoes and citrus and fennel salad.


Photography John Laurie


As seen in Feast magazine, November 2013, Issue 26. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.