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Slow Roasted Baharat Lamb Shoulder Recipe

Slow Roasted Baharat Lamb

Preparation time
Cooking time


  • 1kg butterflied lamb shoulder (your butcher can debone and butterfly the lamb)
  • 1 tbsp extra virgin olive oil
  • 6 cloves garlic, finely chopped
  • ½ cup (125ml) white wine

Baharat spice mix (available at gourmet food stores)

  • 2 tsp mild paprika
  • 1 tsp ground black pepper
  • ½ tsp ground cumin
  • ½ tsp ground coriander seeds
  • ½ tsp ground cassia
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom seeds

Seasonal vegetables

  • 4 small or 2 medium beetroot, washed
  • 2 small or 1 medium fennel, quartered
  • 1 bunch dutch carrots, trimmed
  • 1 small eggplant, diced into 3cm pieces
  • 2 small red onions, peeled and quartered
  • 1 tbsp (20ml) extra virgin olive oil


  1. Pre-heat oven to 160°C (140° fan-forced). 
  2. Combine olive oil, garlic and Baharat spice mix ingredients. Rub well into lamb shoulder. Season with salt and pepper.
  3. Heat a large ovenproof baking dish on the cooktop until very hot. Brown lamb skin side down for 5 minutes or until golden. Turn and cook for a further 5 minutes. Remove from heat, discard any fat which has rendered, pour over white wine, cover loosely with foil and roast for one hour. Uncover and roast for an additional hour or until the meat is very tender. Remove from oven and rest uncovered for 15 minutes.
  4. Meanwhile, after the lamb has been in the oven for one hour, wrap the beetroots in foil and roast on a baking tray for 20 minutes. Remove foil, slip off skins and quarter. Return to tray with fennel, carrots, eggplant and red onions. Drizzle with olive oil, season with salt and pepper and return to the oven for 40 minutes or until vegetables are golden and tender.
  5. To serve, slice rested lamb shoulder into thin slices and serve alongside vegetables.
Preparation time
Cooking time


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