Hassle Free and Slow Cooked Lamb

by Claire Minnaar


If you were raised with a family like mine, there were many weeks where there would be a wholesome meal put together and an oven roast would be prepared for the entire family to devour. Generally, it would be chicken or lamb with my family and it was always a hit – my Mom is a FANTASTIC cook, I have to say! Unfortunately, I’m not following her so well in that department.

In this recipe, I’m sharing a no-hassle lamb recipe which is perfect for the family dinners / lunches I mention above. And with winter on the way, these hot meals are always welcome to keep tummies full and bodies warm. The BEST part about this recipe is the preparation is easy and while it’s cooking, your hands are free to get on with your tasks you need to get done in the day.


  • 1 kg lamb shoulder, on the bone
  • 1 cup balsamic vinegar
  • 3 cups chicken/vegetable stock
  • 5 sprigs rosemary with leaves intact
  • 6 garlic cloves, peeled
  • 1 tablespoon sticky brown sugar


  • Preheat the oven to 140°C.
  • Remove the excess fat from the shoulder if it has not been done when you bought it, but leave a thin layer on top to moisten the lamb as it cooks.
    • TIP: If you’re like me and aren’t an expert with working with meat or it’s “not your thing”, ask your butcher to do this for you.
  • Place the meat in a deep, oven-proof dish, ideally one that comes with a close-fitting lid (otherwise seal later with aluminium foil).
  • Pour over the stock and vinegar and sprinkle the sugar on top.
  • Dot the dish with the garlic cloves and the rosemary sprigs so they are evenly distributed.
  • Seal the container with the lid or foil, and bake for 150 minutes.
  • Turn the lamb and, after a further 90 minutes, remove the lid.
  • Increase the oven heat to 180°C and bake uncovered for 30 to 40 minutes or until the lamb has browned.
  • The meat should be very tender and easy to cut.
  • Before bringing to the table, skim off the fat and then serve with boiled new potatoes (topped with the pan juices) and fresh green beans cooked al dente.

This recipe is perfect to be served with a glass of Place in the Sun Cabernet Sauvignon (available at most liquor stores at a price of approx. R58 a bottle)

Credit: This recipe was brought to you by the Place in the Sun brand – an optimistic, can-do brand that looks on the bright side of life! Place in the Sun makes wines that are juicy and generously flavoured Fairtrade-accredited wines and are made with grapes from Devon Valley, Stellenbosch. Find them on Facebook and Twitter.

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