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5 tbspn extra virgin olive oil

2 tbspn fresh rosemary roughly chopped

230g medium onion chopped

20g unsalted butter

100g pickled quinces

1 tbspn verjuice

20g fresh ginger chopped

85g breadcrumbs

1 rind of a lemon grated

2 tbspn fresh thyme stripped and chopped

2 tbspn fresh flat leaf parsley roughly chopped

1 tspn salt flakes

To taste freshly cracked black pepper

1kg lamb boned out


Verjuice Basting Mix

1 tbspn verjuice

1 tbspn extra virgin olive oil

To taste salt flakes

To taste freshly cracked black pepper




1. Preheat oven to 130°C.

2. Place a non-stick fry pan over a high heat and add 20ml of extra virgin olive oil, once this is hot add the rosemary and onions and fry until well caramelised. Remove from heat and place into a mixing bowl.

3. Using the same non-stick fry pan, place over a medium to high heat and add 20ml of extra virgin olive oil and the butter. Once the butter has melted, add the quince and fry until golden in colour then deglaze with the 20ml of verjuice. Add the ginger and continue to cook for a further 2 minutes. Remove from heat and place into a mixing bowl with the onions.

4. To the onions and pickled quinces, add the breadcrumbs, lemon rind, thyme and parsley and season with salt and cracked pepper. Mix well together. The stuffing should just hold together from the extra virgin olive oil that the onions and quinces were cooked in.

5. Spread out the lamb shoulder on the bench and place the stuffing into the centre of the shoulder and tie up the shoulder just as if it were a parcel, to keep stuffing in place.

6. Place the remaining 60ml of extra virgin olive oil into a non stick pan over a medium to high heat and gently seal the lamb on all sides.

7. To make the basting mix, place the verjuice, extra virgin olive oil and a pinch of sea salt and cracked pepper into a bowl and whisk together well, then brush over the lamb shoulder.

8. Place the sealed lamb shoulder into a heavy based cast iron pot and cook in the preheated oven for 4 to 4 ½ hours, turning every half hour.

9. The cooking time will depend entirely on the age of the lamb shoulder, the pot you use and your oven, so it could take a bit longer. It is finished when it is really soft to the touch.

10. Allow the lamb to rest at least 30 minutes or preferably 1 hour by taking it out of the cooking vessel and covering. Use this time to take any unwanted fat from the cooking juices. Carve and serve moistened by cooking juices warmed just before serving.

11. Great served with lentil salad.

Recipe kindly provided by Maggie Beer