Slow Cooked Lamb Shoulder

A healthy take on Jamie Oliver’s famous lamb shoulder. Great with cauliflower mash & steamed greens.

Serves 6


  • 2kg grass fed lamb shoulder
  • 1 bulb garlic, halved crossways + few extra cloves , thinly sliced
  • handful rosemary sprigs
  • handful thyme sprigs
  • ghee or coconut oil
  • himalayan salt & ground pepper
  • 1/2 tsp lemon zest
  • 2 red onions, cut into wedges
  • 2 small bulbs fennel, trimmed & quartered
  • 3 carrots, roughly chopped
  • 2 sticks celery, cut into pieces
  • 1 large leek, trimmed, cut into 4cm pieces
  • 2 tablespoons tamari


  1. Preheat oven to 180deg C (fan forced) or 200deg C
  2. Use sharp knife to make 2cm incisions over the lamb & insert sliced garlic, rosemary & half thyme. Coat lamb with little oil, salt, pepper & lemon zest & put into a roasting pan.
  3. Add garlic, onions, fennel, carrots, leek, celery & leek, then lay remaining thyme over the vegetables. Add little oil & season. Drizzle tamari over the meat.
  4. Cover the pan tightly with 2 layers foil and place in oven. Reduce temperature to 155 deg C (fan forced) or 175deg C & cook for 3 1/2 -4 hours, or until lamb is tender and falling off the bone.
  5. Gently break up the meat & pull out the bones then drizzle with extra tamari, if desired.
  6. Serve with the roasted garlic and vegetables, with extra steamed greens or a green salad.

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Lamb Harira

Lamb Harira

This is great for a nourishing and filling meal as the cooler nights set in. I love the Middle Eastern flavours. And is great to double the quantity and serve at a dinner party. Your guests will love it! Remember to start the day before. Easy to make but just need to allow for extended cooking times.

Serves 6


  • 2 tablespoons coconut oil
  • 4 lamb shanks or chicken drumsticks or eliminate all together
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • Big pinch saffron
  • 2 cups chopped tomatoes
  • 2 cups chopped zucchini
  • 2 cups chopped pumpkin
  • 4 cups chopped silverbeet or kale
  • 2 cups chopped sweet potato
  • 2 litres water or any stock
  • 1 cup buckwheat, soaked overnight in filtered water and drained (optional).
  • Salt and pepper, to taste
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped parsley mint, chopped (optional)



1. Soak buckwheat overnight in water. Drain next day.

2. Melt oil in saucepan over medium heat. Add meat and brown on all sides. Set aside.

3. Saute onion and celery in pan until translucent, about 4-5 minutes.

4. Add garlic and spices, saute for 2 minutes. Stir in tomatoes and cook for 3-4 minutes.

5. Pour in water and stock and return meat to the pan. Bring to boil and reduce to medium low heat and simmer for 2 hours, or until meat is falling off the bone. Remove the shanks or drumsticks and allow to cool.

6. Once cool enough shred the meat off bone & add to soup. Discard bones.

7. Add buckwheat, sweet potato, pumpkin, zucchini, silverbeet or kale and cook for 25-30 minutes or until vegetables are tender.

8. Adjust seasoning, stir in coriander, parsley and mint. Serve with lemon wedges or squeeze into soup on serving.

9. Enjoy.

Tip: 2-3 whisked eggs stirred into the soup at the end can make is even more delicious.

Sourced from Pete Evans Healthy Every Day.