Food & Drink


  • 1.5 to 2kg lamb shoulder
  • 500ml beef stock
  • 700ml passata
  • 400ml Mutti Tomato Polpa
  • 1 lemon
  • 4 garlic cloves
  • Olive oil
  • Rosemary  
  • Oregano
  • Salt & pepper
  • 12 potatoes
  • 100g butter (chopped)
  • Olive oil
  • Salt & pepper
  • House-Made Tzatziki (available at Deli)
All ingredients avilable from Brickworks Ferry Rd.
STEP 1: Prepare ingredients and preheat oven to 150 degrees.
STEP 2: In a large size French oven or casserole dish with lid (available at Wheel & Barrow) place Lamb Shoulder in, season with 1 tbsp olive oil, salt and pepper, add beef stock, passata, polpa, juice of 1 lemon, garlic and evenly cover lamb with rosemary and oregano. Put lamb in the oven with lid on and leave to slow bake for 3.5 hours.
STEP 3: Parboil unpeeled potatoes in a pot of boiling salted water for 20 minutes – this will create a fluffy centre.

STEP 4: Drain in a colander and leave to steam dry for 2-5 minutes.
STEP 5: In a large roasting tray add the chopped butter and 1 tbsp of olive oil, add potatoes with a generous pinch of sea salt and black pepper, toss to coat, and spread in one even layer. Cover and put in the fridge for 4 hours or while lamb is slow roasting.
STEP 6: Turn oven up to 180 degrees, remove lid from casserole dish and add potatoes to the highest rack in the oven. Roast for 30mins, or until the potatoes are crisp and golden all over. Remove the tray from the oven, with a potato masher (or fork) gently half-squash each potato until popped and edges are rough.
STEP 7: Roast for a further 15-20 minutes, remove lamb and potatoes from oven, take off cooked herbs from the lamb and then gently spoon juices over the lamb for a glossy finish.
STEP 8: Serve in the pot or on a serving dish with Crispy Potatoes and House-Made Tzatziki available in the Deli.
*Hack if you place a layer of baking paper underneath the lids you will not have to clean the lid.