Fox’s Slow Cooked Lamb Shoulder

 In Wine

Here’s Fox’s favourite recipe for a lamb shoulder roast, perfect to accompany those Nick Haselgrove Reds, Blackbilly, James Haselgrove and The Old Faithful to name a few.



1x Lamb Shoulder — bone in

And then all the usual suspects, stock, red wine, herbs, onion, garlic, lemon, carrots, celery—whatever you like, get creative.


Pre heat oven @ 160 degrees

Chuck all the vegs, herbs etc into a deep baking dish.

Place the lamb skin side down on top of the herbs & veggies, pour the red wine (double bubble) & stock over the lamb, season with salt & pepper.

Then tightly cover the baking tray with foil & slow cook in the oven for approx. 3 hours.

Remove the foil, and turn the lamb over so it is skin side up. Coat with pan juices …

Cook for another 20 – 30 mins. Until lovely and golden!

Rest the meat before serving & if you fancy use the remaining pan juices to make a gravy.


Serve with traditional roast veg. or mash & mint peas … and don’t forget the red wine ….

Nicks Old Faithful would suit as would his James Haselgrove Futures or even the Blackbilly Shiraz!

As a winemaker Nick recommends to use cooking wine, but I am not a winemaker so I say only cook with the wine you would drink — one for the chef one for the pot.

From Our Family to Yours …..ENJOY!!

Download the Recipe here