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Slow-roasted lamb shoulder with Brussels sprout slaw

The weekend roast you need.

By Lisa Featherby
  • 40 mins preparation
  • 4 hrs 15 mins cooking plus resting
  • Serves 6
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Slow-roasted lamb shoulder with Brussels sprout slaw
A sharp Brussels sprout slaw balances out the richness of the lamb. A dollop of goat's curd is a delicious addition, too, as is yoghurt.


  • 1 lamb shoulder, bone in (about 1.9kg)
  • 250 ml dry white wine
  • 2 tbsp olive oil
  • 1 tsp coarsely chopped thyme
  • To serve: goat's curd
Brussels sprout slaw
  • 500 gm Brussels sprouts, trimmed
  • 200 gm celeriac (about 1/3), cut into matchsticks
  • ½ Granny Smith apple, cut into matchsticks
  • ½ white onion, thinly sliced on a mandolin
  • Seeds of ½ pomegranate, plus extra to garnish
  • ½ cup each coarsely chopped flat-leaf parsley and mint
  • 1 tbsp finely chopped chives
  • 80 ml (1/3 cup) extra-virgin olive oil
  • Juice of 3 lemons, or to taste
  • ¼ cup finely grated pecorino pepato
  • 40 gm (¼ cup) toasted pine nuts


  • 1
    Preheat oven to 160C. Place lamb in a roasting pan, pour wine and oil over, sprinkle with thyme and season to taste, then roast, basting lamb occasionally, until meat pulls away from the bone (3¾-4¼ hours). Set aside to rest (30 minutes).
  • 2
    Meanwhile, for Brussels sprout slaw, shave Brussels sprouts into a bowl with a mandolin. Add celeriac, apple, onion, pomegranate seeds and herbs, and toss to combine. Whisk olive oil and lemon juice in a bowl, and season to taste. Add to salad and toss to combine. Stand until mixture softens slightly and flavours meld (8-10 minutes), then stir in pecorino and pine nuts.
  • 3
    Pull lamb into large pieces and serve with Brussels sprout slaw topped with extra pomegranate seeds, and a dollop of goat's curd.


Drink Suggestion: Full-bodied Barossa cabernet. Drink suggestion by Max Allen