Pot Roast Shoulder of Lamb


1 lamb shoulder, bone in

2 garlic cloves

1 onion, cut into large chunks

1 stick celery, roughly chopped

2 carrots, roughly sliced

½ bunch thyme, roughly chopped

½ bunch rosemary, roughly chopped

¼ cup extra-virgin olive oil

¼ cup vinegar

½ cup white wine

lemon slices, to serve

capers, to serve

parsley, to serve


In a large pot add olive oil, garlic, vegetables, herbs, salt and pepper and saute for a few minutes. Score the lamb and season with salt and pepper and add into pot.

Pour the white wine and vinegar over top, cover and roast for 2 hours on 160C. Remove lid from pot increase heat to 200C and roast for a further 30 min. Serve with lemon, capers and fresh parsley.