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Hayden Quinn's slow-cooked lamb shoulder recipe
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Prep Time:
10 minutes
Cook Time:
210 minutes
Total Time:
220 minutes
Indulge in succulent garlic and red wine lamb shoulder for an unforgettable dining experience, inspired by Matt Moran's Chiswick restaurant.
Ingredients:
  • 2kg lamb shoulder
  • 500ml (2 cups) red wine
  • 500ml (2 cups) Chicken Style Liquid Stock (see notes)
  • 60ml (1/4 cup) Worcestershire sauce
  • 1 head garlic, halved
  • 1 leek, thinly sliced
  • 2 x 400g cans peeled tomatoes
  • 1 bunch of fresh parsley, stalks roughly chopped
  • 60ml (1/4 cup) Extra Virgin Olive Oil
  • 3 sprigs thyme
Instructions:
  • Preheat the oven to 150C. Place the lamb shoulder in a spacious roasting dish. Add the red wine, stock, and Worcestershire sauce to the dish, making sure not to dampen the lamb fat.
  • Distribute garlic, leek, tomato, and parsley stalks around the lamb. Drizzle olive oil over the lamb, sprinkle thyme sprigs, and season generously with salt and pepper.
  • Place the lamb on a sheet of baking paper and seal the roasting dish tightly with foil. Roast in the oven for 3 hours.
  • Uncover the lamb and increase the oven temperature to 200C. Crisp the skin for 30 minutes, then let the lamb rest for 15-20 minutes before serving with your favorite sides.

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