Recipes > Dinner > Baked Lamb Shoulder in White Wine

Baked Lamb Shoulder in White Wine

Serves 6 – 8

Cooking Time 3 – 4 hours depending on the size of the shoulder

Personal Notes – This recipe was given to us a few years ago by a friend who is a chef and the whole family love it!

Tips – Use good quality wine like Semillon Sauvignon Blanc or Sauvignon Blanc, one that you would drink. You can also use leg of lamb, if preferred.

Citrus
Garlic
Citrus
Baked Lamb Shoulder in White Wine
Citrus
Garlic
Citrus
Baked Lamb Shoulder in White Wine
Ingredients:
  • 2 carrots, chopped
  • 5 celery sticks, chopped
  • 2 onions, sliced or quartered (or use 4 shallots)
  • 2kg lamb shoulder, on the bone
  • 3 – 4 cloves of garlic, whole
  • rosemary, to taste
  • bay leaves, to taste
  • 2 bottles of white wine
  • 1 – 2 tablespoons orange and lemon zest and parsley (optional)
Method:
  1. Preheat oven to 200 degrees Celsius.
  2. Place vegetables on the bottom of a roasting pan, then place the lamb on top, with garlic, rosemary and bay leaves placed around the sides.
  3. Fill roasting pan with white wine until the pan is ¾ full.
  4. Cover with alfoil and cook for approximately 3 to 4 hours or until the meat falls away from the bone.
  5. Finish in a very hot oven to crisp the skin, if desired.
  6. Sprinkle with orange and lemon zest and parsley.
  7. Serve on a platter with roasted vegetables.
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