Pot Roasted Greek Lamb Shoulder

Serves 4
Time 4 hours


2kg lamb shoulder, bone-in 

2 tsp oregano

2 sprigs rosemary, leaves picked 

½ tsp ground cumin

1 lemon, zest and juice

Salt & pepper 

4 tbsp extra virgin olive oil

8 cloves garlic

3 carrots, peeled 

1 brown onion

1 fennel, with tops

1 cup red wine

500ml beef stock

¼ cup red wine vinegar


Herb salad

½ fennel, thinly sliced, fronds picked

1 bunch mint, leaves picked 

1 bunch dill, leaves picked 

2 lemons, juiced 

4 spring onions, thinly sliced

Salt & pepper

Extra virgin olive oil


Preheat the oven to 160°C. 

Score the lamb and season with the oregano, cumin, rosemary, lemon zest, salt, and pepper. Rub the seasoning over all sides. Preheat a pan over medium-high heat. Add the lamb to the hot pan with 2 tablespoons of extra virgin olive oil and sear for a few minutes on each side until the meat has begun to brown and caramelise. 

Coarsely chop all of the vegetables. Add 2 tablespoons of extra virgin olive oil to a hot pot, add the vegetables and a few sprigs of rosemary, and sweat for a few minutes. Place the seared lamb on the bed of vegetables add lemon juice, red wine vinegar, red wine, and beef stock. Cover with an oven-safe lid and cook in the oven for 3 hours or until the meat is tender. Rest in the pot for 30 minutes. 

Combine all of the salad ingredients in a bowl, add lemon juice and season with salt and pepper just before serving. 

Place the meat on your serving plate and spoon the vegetables and reduced sauce over the top. Garnish with the herb salad to serve.