Sticky Slow Roast Lamb Shoulder

Sticky Slow Roast Lamb: Indigo Valley Lamb

This is a very simple and very tasty way to cook Lamb Shoulder – the easy entertaining recipe! Courtesy of the


A Lamb Shoulder (approximately 2kg and able to fit into your dish!)

4 – 5 Sprigs of Rosemary

Olive Oil and Salt & Pepper

Glass of Red Wine

4-5 cloves of Garlic

1 bottle of Sweet Chilli Sauce.



Pre – heat your oven to 140 degrees celcius.

Rub the top of the Lamb with Olive Oil, Salt and Pepper.

Cut 7 – 8 holes in the top of the Lamb & stud with sprigs of Rosemary.

Place the Lamb Shoulder into a large casserole dish or saucepan that has a lid and will fit in the Oven.

Pour a glass of Red Wine into the bottom, throw the garlic cloves in, put the lid on and place into the centre of your oven.

Leave for 3 hours and go and enjoy your afternoon!

When the time is up, take it out of the oven and remove the lid.

Pull out the Rosemary and pour the Sweet Chilli Sauce over the Lamb to cover as much as you can.

Leave the lid off and roast for another 1.5 hours. Check on it and if it still needs some crisping up leave it for another 30 minutes.

When you’re sure the Lamb is cooked take the Lamb out of the oven and transfer to a plate to rest.

Skim the fat off the top of the juices left in the pan. With most of the fat removed pour some of the red wine sauce left into a jug. Let it sit for a minute then pour off any last fat that comes to the surface.

Put what’s left of the sauce into a jug on the table for people to drizzle over their Lamb. It’s much richer than gravy so go easy!




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