Roasted boned shoulder of lamb

Here’s one from Paul who is the main man at Nikau Cafe in Wellington (although I don’t think they serve this there) via Mike – I cooked this last weekend, as the photos testify and it is beautifully succulent and juicy. Good the next day as well. (Photo from Flickr)


– boned shoulder of lamb
– 3 tbspns olive oil
– fresh sprigs of rosemary
– lemon juice, and the grated zest of a lemon
– salt and pepper


Lamb shoulder with rosemary and lemon
Lamb shoulder with rosemary and lemon
Boned shoulder rolled and tied
Boned shoulder rolled and tied

Marinate the lamb for as many hours or days as you have time to dedicate to this process in the olive oil, rosemary, lemon, zest of lemon, salt and pepper.

Preheat your oven to 220ºC.

I rolled the shoulder up and tied it with some baking string. Roast the lamb fast for 30 minutes – that will give it a nice crust. Then turn your oven down to 150ºC and roast slowly for 2 more hours.

Simple, juicy, tasty….

Serve with roast vegetables including potatoes in duck fat – recipe for this follows:

Potatoes in Duck Fat:


This recipe sounds like it will be way too bad for you but really, the duck fat is so refined and pure and the taste so delicious that you really can treat yourself. You’ll love it. This particular version is from Peta Mathias but there are many other variations on the theme – just Google “potatoes in duck fat”.

I bought my duck fat from Moore Wilson Fresh in Wellington. They stock Canter Valley rendered duck fat -it’s around $7.00 per 500g.


– 1kg waxy potatoes (Desirée, Draga or Jersey Benne)
– 8 tbsp duck fat
– sea salt and freshly ground black pepper
– 2 cloves garlic, finely chopped
– 3 tbsp chopped flat leaf parsley


Peel potatoes and slice them very thinly. Dry with a tea towel.

Melt half the duck fat, pour it into a bowl, add salt and pepper and toss the potato slices in it. Heat the rest of the duck fat in a large heavy based fry pan. Tip the potatoes in and cook on medium heat for about 10 mins to get a golden base.

Now start moving the slices around so other layers can take on some colour.

When they are all golden and cooked through you can either stir in the garlic and parsley and serve, or serve and scatter the garlic and parsley over the top.

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