Roasted Lamb Shoulder & Potatoes

Slow roasting this boneless lamb shoulder on a bed of potatoes makes for a perfect Sunday roast.



  • Ziggys Lamb Shoulder Roast Rolled and Seasoned
  • 1.5kg baby potatoes
  • 1 lemon, juiced
  • 1 tsp lemon zest
  • 2 shallots, halved
  • 5 garlic cloves
  • 4 sprigs fresh rosemary, leaves only
  • Freshly ground salt and pepper
  • 1 tbsp dried oregano
  • 2 cups vegetable stock


  1. Preheat oven to 230C.
  2. In a large roasting pan, toss the potatoes with olive oil and oregano and season with salt and pepper.
  3. In a food processor, add 2 tbsp olive oil, the lemon juice, 1 tsp lemon zest, rosemary leaves, salt, pepper, garlic and shallots. Puree and spread all over the lamb shoulder. Place the lamb over the potatoes.
  4. Add enough stock to cover the potatoes to about halfway. Place the tray in the oven for 15 minutes.
  5. Remove from the oven, reduce the heat to 150C and place aluminium foil loosely over the top of the roast. Return to the oven for 1 hour. Remove the foil and continue roasting for another 1.5 hours, occasionally basting the lamb shoulder with the pan drippings.
  6. To Serve, remove the lamb and potatoes from the tray, reserving drippings to make gravy.