This roast is perfect as a ‘set and forget’ dinner, with minimal ingredients lets the organic lamb speak for itself with a rich and moreish flavour. Once cooked, the lamb can be easily shredded using two forks and leftovers can be used in anything from sliders, to salads to pastas!
Send us an email – we’d love to know how you cook your lamb shoulders!
2.5kg lamb shoulder, on the bone
1 big bunch of fresh rosemary
1 bulb of garlic, broken into cloves, skin on
Salt and Pepper
Ensure lamb is at room temperature (if cold from the fridge cooking time will increase from 10-20 minutes).
Preheat the oven to 200ºC
Lay ¾ of the rosemary onto the bottom of a large roasting pan, scatter the garlic around
Rub salt, pepper and olive oil all over the lamb, lay in tray over the rosemary and garlic cloves
Wrap foil tightly over the pan covering the lamb
Place in the oven and reduce the heat to 170 ºC
Cook for around 4 hours or until meat can be easily pulled apart with two forks.
Remove the bones, drizzle with an little more olive oil and serve.
Serves 4 | 45 Minutes
We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.
Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen. Using our organic beef from right here in Victoria, and fresh vegetables from our online market store. Take our word for it, this recipe is a crowd favourite!
Steak 1x 750 gram T-Bone
For the Salsa Verde
1 banana shallot
50 gram pickled jalapenos
50 grams capers in brine drained
1 tin Ortiz anchovy
2 cloves garlic
120 ml red wine vinegar
½ bunch parsley flat leaf
½ bunch of coriander
½ bunch mint
220 ml olive oil
Flake salt pinch
For the tomato salad
8 X Good quality Ripe truss/Roma tomatoes
1 banana shallot
200 ml x Extra virgin olive oil
100 ml x Red wine vinegar
½ bunch green basil
½ bunch thyme
50 gram Capers