Rosemary-tied lamb shoulder

June 8, 2010 (Last Updated: January 11, 2019)
Rosemary-tied lamb shoulder recipe

This rosemary-tied lamb shoulder is so delicious that it must be incredibly complicated, right? Wrong. With just a few simple ingredients, you’ll whip up this masterpiece in no time.

Rosemary-tied lamb shoulder

Serves: 4 - 6
Cooking Time: 2 hrs 40 mins


  • 8 sprigs fresh rosemary
  • 2 garlic cloves
  • sea salt and freshly ground black pepper
  • 60ml (¼ cup) olive oil
  • 1,6kg lamb shoulder, bone in



Preheat the oven to 200°C.


Remove the leaves from 4 of the rosemary stalks and place in a mortar and pestle with the garlic, salt and pepper. Pound until lightly crushed. Add the olive oil and pound until combined.


Rub some of the oil over the lamb shoulder, top with the remaining rosemary sprigs and secure the shank with string. Place on a rack in a baking dish and roast for 30 minutes.


Reduce the temperature to 160°C. Turn the lamb fat-side down and roast for 1 hour.


Turn the lamb again and roast for a further 1 hour or until the meat shreds easily off the bone. Serve with the remaining rosemary oil.


To drink: F&HE recommends Annex Kloof Malbec 2007, a delicious example of Argentina’s grape. Full of mulberries and plums, it begs to be drunk with a hearty meal, and this dish will counter the wine’s fruity flavours.


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