Prep: 5 min Cook: 1 hr Serves: 4 Cut: Shoulder


2000 g | 71 oz New Zealand Spring Lamb Shoulder, on the bone, trimmed
4 tbsp olive oil
1 small bunch young carrots, with stems, split in half
6 celery stalks, peeled
4 shallots, or small onions, halved
6 cloves garlic, lightly crushed
2 – 3 rosemary sprigs
200 ml | 7 fl oz dry white wine
mashed potato, to serve
lamb gravy, to serve
freshly ground black pepper


  1. Preheat the oven to 230°C (210° fan) | 450F | gas 8.
  2. Make several incisions in the lamb using a sharp knife. Season with plenty of salt and pepper on both sides. Drizzle with 2 tbsp olive oil and then rub the oil into the meat.
  3. Arrange the carrots, celery, shallots, garlic, and rosemary sprigs in a large roasting dish and drizzle with the remaining olive oil. Season with salt and pepper, tossing to coat.
  4. Sit the lamb on top of the vegetables and pour the wine around the dish.
  5. Roast for 10 minutes before reducing the oven to 170°C (150° fan) | 325F | gas 3.
  6. Continue to roast for about 1 hour 30-45 minutes until the thickest part of the meat registers at least 63°C | 145F on a meat thermometer.
  7. Remove from the oven and leave to rest for at least 10 minutes, covered loosely with aluminium foil.
  8. Serve with mashed potato and gravy on the side.

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