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Pilot's Marinated lamb shoulder

Pilot.'s Marinated and Glazed lamb Shoulder

Preparation time
30 Minutes
Cooking time
2 Hours

Pilot.'s Marinated and Glazed lamb shoulder recipe with it's spices and fat content of the lamb balance beautifully with a red variety with firm tannins, like Tempranillo, Cabernet, or Cabernet-based blends



2 cloves garlic, crushed

2 lemons, finely grated

2 bunches of oregano, finely chopped

3 tsp extra virgin olive oil

2 tsp salt


240g sugar

120ml water

60g glucose

100ml orange juice

60ml soy sauce

30ml sherry vinegar

15g coriander seed

Pinch of salt

Recipe by : Pilot.

Photography: Lean Timms


1. Score the fat cap of the lamb shoulder. Combine garlic, lemon zest, oregano, olive oil and salt to make the marinade, and marinate lamb overnight in a zip lock bag in the refrigerator.

2. Pre-heat oven to 150ºC. Remove lamb from refrigerator and let return to room temperature. 

3. Place lamb in a deep roasting tray and add 250ml water. Cover tightly with foil and cook for 2 hours. Turn temperature down to 110ºC and cook a further 5 hours, adding a little water to the tray from time to time or as necessary. The lamb is ready once you can easily pull meat from the bone with a fork. Once ready, let it rest for 30 minutes in the braising liquid. 

4. For the glaze: While lamb is resting, add sugar, water, glucose and coriander seed to a medium-sized pot. Cook until it attains a dark caramel colour, and is around 180ºC on a thermometer. Split caramel with orange juice, sherry vinegar and soy sauce. Strain out coriander seed and allow to cool before seasoning with a little salt. 

5. Once lamb has rested and glaze is prepared, turn on oven grill. Liberally apply glaze to the lamb and let grill, waiting for glaze to caramelise. Reapply glaze as necessary, and finish with a touch of salt.

Wine Match


Preparation time
30 Minutes
Cooking time
2 Hours