Servings: Serves 8, 30 mins prep, 4-6 hours cooking

This organic lamb shoulder recipe is marinated overnight in rosemary, garlic, anchovy, sun-dried tomato paste, olive oil and balsamic vinegar. Then slow-roasted with red wine and red onions for four to six hours, but trust us, it is worth the wait. Cooking over a longer period of time also intensifies the flavour and reduces the need for added seasoning or sauces. Instead the richness comes from spices and herbs that melt their goodness and aroma into the food. In this recipe the magic ingredient is anchovy which disappears with cooking but adds a rich and savoury flavour note to the dish.

 3 garlic cloves crushed
 4 anchovies fillets from a tin or jar
 2 olive oil
 2 tbsp vine-ripened tomato paste
 2 tbsp balsamic vinegar
 3 springs of rosemary, leaves of one chopped
 1 ½ kg shoulder of organic lamb, trimmed
 2 red onions, peeled and roughly chopped
 175 ml red wine
 100 g broad beans, double podded

Make the marinate by mixing together the garlic, anchovies, olive oil, balsamic vinegar, tomato paste, and chopped rosemary. Slash the surface of the meat in several places, then place in a shallow glass or ceramic dish. Pour over marinade, turn to coat. Cover and refrigerate for 6 hours or over night. Turn the lamb to marinate evenly.


Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven 140°c / 130°c fan.


Place the onions and rosemary sprigs in the base of the roasting tin with the marinated meat on top. Pour any remaining marinade over the meat. Pour the wine into the tray, along with 100ml of water. Cover tightly with foil.


Slow roast the lamb for 4 hours until tender. The cooking time could be longer depending on the weight and type of oven. If the juices start to dry, add extra water. Remove the foil for the last 20-30 minutes of the cooking time. Adding the beans in the last ten minutes of cooking.

Serve with roasted carrots, greens of your choice, and seasonal leaves.

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