11 Reviews of Incredible Slow Roasted Shoulder of Lamb

From: Chrissyo

On Jan 12, 2008

Just fabulous. Pull-a-part, melt in the mouth succulent lamb. Just easy to prepare and make. This is one of those WOW dishes for so little effort. Thanks for posting Kooka.

From: OzLolly

On Feb 14, 2009

Love this recipe. Have made it quite a few times now and have also made it in a roasting pan on the bbq. Best to use capers in salt rather than brined capers as I find they give a better taste.

From: Chef #1237807

On Apr 13, 2009

Fabulous recipe. My family raved over it. I added the juice of 2 lemons to the dish just before placing it in the oven. Can't wait to cook it again

From: Chef #893288

On Jul 16, 2008

scrumdiddlybumtious! i usually smother lamb in mint sauce but this was so full of flavour there was no need

From: Chef #746220

On Jan 31, 2008

Fantastic and scrummy

From: Anysia

On Sep 21, 2008

Amazing lamb dish - Have cooked this every sunday now for the last three weeks!

From: Catherine Robson

On Feb 8, 2008

So good and so simple. I like that I do so little for such a good result. The lamb was tender and tasty. We had ours with a garden salad because it has been so hot in Brisbane at the moment, but I would really enjoy having mashed potato & veg with this meal too. Thank you Kookaburra

From: Antifreesz

On Feb 1, 2009

I saw this episode with Jamie Oliver and could not wait to make this lamb…I was not disappointed! Moist, juicy, falling of the bone with the ease of simple prep and easy cooking. I used about a half cup of “sauce” in a saucepan to steam root veggies- They came out delicious! I’ll definitely be making this again & again. Thx 4 posting!

From: Chef #733330

On Mar 12, 2008

From: Chef #592157

On Feb 17, 2009

The combination of the meat and the sauce really makes this an outstanding dish. I was not very impressed when I first tasted the sauce on it's own, but it worked great with the lamb. (I also left out the capers.)