Baked Lamb Shoulder in White Wine

Serves 6 – 8

Cooking Time 3 – 4 hours depending on the size of the shoulder

Personal Notes – This recipe was given to us a few years ago by a friend who is a chef and the whole family love it!

Tips – Use good quality wine like Semillon Sauvignon Blanc or Sauvignon Blanc, one that you would drink. You can also use leg of lamb, if preferred.

  • 2 carrots, chopped
  • 5 celery sticks, chopped
  • 2 onions, sliced or quartered (or use 4 shallots)
  • 2kg lamb shoulder, on the bone
  • 3 – 4 cloves of garlic, whole
  • rosemary, to taste
  • bay leaves, to taste
  • 2 bottles of white wine
  • 1 – 2 tablespoons orange and lemon zest and parsley (optional)
  1. Preheat oven to 200 degrees Celsius.
  2. Place vegetables on the bottom of a roasting pan, then place the lamb on top, with garlic, rosemary and bay leaves placed around the sides.
  3. Fill roasting pan with white wine until the pan is ¾ full.
  4. Cover with alfoil and cook for approximately 3 to 4 hours or until the meat falls away from the bone.
  5. Finish in a very hot oven to crisp the skin, if desired.
  6. Sprinkle with orange and lemon zest and parsley.
  7. Serve on a platter with roasted vegetables.
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