Slow Roasted Lamb Shoulder, Green Bean, Basil and Aged Cheddar Salad


Lamb Shoulder

  • 1 lamb shoulder
  • olive oil
  • sea salt and cracker black pepper
  • 6 red onions, whole and peeled
  • 8 sprigs thyme
  • 2 bulbs garlic
  • 250ml raspberry & pinot vinegar


  • salt
  • 600g green beans
  • 1 red onion, finely chopped
  • 1/2 cup baby basil
  • 4 Tbsp olive oil
  • 2 Tbsp chardonnay vinegar
  • 1/2 cup finely grated Barry's Bay Cheddar
  • sea salt and cracker black pepper


Heat oven to 180°C.

Rub lamb shoulder with olive oil and season with salt and pepper. Place a little more olive oil in a large casserole dish with the onions. Sit lamb on top and cook in preheated oven for 15 to 20 minutes or until lamb and onions have coloured.

Remove dish from oven. Turn oven down to 110°C. Add thyme and garlic to dish and cook for around 5 hours.

After 5 hours, remove garlic and onions from the dish and reserve. Add vinegar, remove the lid and continue to cook for a further 1 to 1 1/2 hours, basting lamb in vinegar liquid every 20 minutes.

To make the salad, bring a pot of salted water to the boil. Add beans and cook for 3 minutes until tender but still crisp.

While beans are cooking, prepare a large bowl of iced water. When beans are ready, use a slotted spoon to remove them from boiling water. Place beans in iced water to stop the cooking process. Drain when cool.

Mix cooked green beans, red onion and basil in a  bowl. Dress with olive oil and vinegar then finish with cheese. Season with salt and pepper.

This dish is best served family-style in the centre of the table with the salad to the side and some boiled new potatoes to complete the dish.