Matt Preston's Roast Shoulder of Lamb

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“Russ found this in the West Australian Sunday Times and wants to make it soon so I'm saving it here. Matt didn't say if it was bone-in or out shoulder, but 1.4kg would be a huge serve for 4 unless it was bone-in so that's my guess. Remember, an Aussie tablespoon is 4 teaspoons. I'm repeating his instructions for resting-I have never heard of the newspaper thing before.”
2hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 180c.
  2. Add the oil and butter to a heavy-based roasting pan and heat until sizzling. Brown the meat on all sides then remove the pan from the heat, and the meat from the pan.
  3. Place the onions in the pan and stir them through the pan juices and fat. Place the lamb on top of the onions and place in the oven.
  4. After half an hour, add the garlic to the roasting pan. Turn the heat down to 120c.
  5. The lamb should be cooked after 90 minutes but is definately ready when it pulls apart easily.
  6. Remove the lamb from the pan, wrap in tin foil then cover with a newspaper and rest.
  7. Push the onions and garlic to the side of the pan, and place it on a medium heat. Pour in the wine and deglaze by scraping any brown and meaty bits off the bottom of the pan while the wine evaporates. Mix in the onions and garlic, pour all the pan contents into a tall vessel and blitz with a stick blender. Season with salt and pepper and coffee granules to taste.

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