Jamie Oliver was in Australia about 2 weeks ago and Ig and I attended his show ‘Jamie Oliver Live’ in Melbourne on Sat 13 March’10. The show was fun and hilarious 🙂  It was a cooking show with a live band (The band is ‘Wonderbra’ from Sydney) 😀 Jamie was on the drum while cooking 2 of his dishes. He has a song about lamb curry where the lyric is the recipe, which he did perform on stage, singing and cooking the lamb curry. He is so cute…!

This dish is one of the dishes he showed us on the night. It is an utterly easy slow-cooked lamb shoulder. It just needs a minimal preparation to the lamb shoulder: put a few herbs and spices on the lamb,then chuck the lamb shoulder into the oven for a number of hours (½ kg meat requires about 1 hour cooking). In the meantime, you can relax or have a snooze or watch movies 🙂  Just remember to switch the timer on.

After slow-roasting the lamb, the meat should fall off the bones and can be easily shredded with 2 forks. If they haven’t, put the meat back in the oven. In the show, Jamie served the lamb meat with fresh chopped carrot and coriander with a drizzle of lemon juice inside a pita pocket. I love the idea and I did that with the leftovers lamb meat.

Jamie Oliver’s slow-cooked lamb shoulder

  • 2.4 kg lamb shoulder
  • 1 bunch rosemary
  • 1 bunch thyme
  • 1 garlic bulb, broken into cloves, unpeeled
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • salt and pepper
  • 3 tablespoons olive oil
  • 1 cup water

Step 1. Preheat the oven to 250°C. Spread half the rosemary, thyme and garlic cloves in a deep baking tray. Place the lamb shoulder on top of herbs and garlic. Sprinkle the coriander, cumin, salt and pepper on the lamb shoulder and drizzle the olive oil. Massage the lamb shoulder so it absorbs the spices. Scatter the remaining herbs and garlic on the top of the lamb. Pour the water into the tray and cover the tray with foil tightly.

Step 2. Place the tray into the oven. Then, lower the temperature to 170°C. Slow roast the lamb for 4½ – 5 hours.

Step 3. After 4½- 5 hours in the oven, the meat should fall off the bones; if it is not, put it back in the oven. Rest the lamb for 10 minutes before serving.

I shredded the meat and served it with chopped fresh carrot and coriander, and a dollop of yoghurt.

I also used the leftovers for lamb pita 🙂  Place the shredded meat inside the pita pocket with fresh vegetable and yoghurt and a drizzle of lemon juice.