Barrett Family Slow Cooked Lamb Recipe

Is there anything better than a set-and-forget recipe? This lamb is a Barrett family favorite. It celebrates simplicity, great new Zealand produce and fills the house with mouth-watering aromas. Although the recipe says 1 cup of wine, Sue usually pours a glass for David to enjoy then adds the rest of the bottle to the lamb.

Serve alongside, creamy mash potatoes made with Little River Estate sour cream and a salad made with mixed greens, slices of pear, and Thorvald Curado cheese.

This lamb is even better the next day in a roll with lots of mustard, fresh tomato, rocket, and Little River Estate Emmental cheese.


  • 1.5kg lamb shoulder
  • 25g butter
  • 4 large, quartered onions
  • 1 cup Trout Valley sauvignon blanc
  • 1 cup beef stock
  • 4 stalks fresh rosemary
  • 3 Bay leaves
  • 1 lemon zest
  • 1 tbsp Adventure kitchen herb and garlic mustard
  • 2 finely chopped Anchovies
  • 1 tbsp cumin seeds
  • 3 tsp cornflour mixed into 1/4 cup water


  1. Take the lamb out of the fridge an hour or 2 before you start this recipe so it warms up a little. Preheat the oven to 130°C
  2. Heat a little oil in a large frying pan over high heat. Add the lamb and brown on all sides. Set aside and drain excess fat from the pan.
  3. Reduce the heat to medium-high, using the same pan, add the butter and cook the onions until golden.

    Add the garlic and cook for another few minutes.
  4. Add the wine, turn up the heat and let it bubble rapidly for a minute (scrape up any caramelized meat juices stuck to the bottom).
  5. Add the stock, rosemary stalks, bay leaves, and lemon zest. Stir and carefully pour everything into a large roasting dish.
  6. Add the lamb to the dish, skin-side up. Spread the mustard and anchovies over top and drizzle with olive oil. Sprinkle with the cumin seeds and season with salt and pepper. 
  7. Cover the dish tightly with tinfoil and bake in the oven for 5 hours or until falling off the bone. Baste the lamb a couple of times whilst cooking.
  8. Remove the tinfoil, turn up the oven to 200°C and cook for another 10-15 minutes until the lamb is browned and crunchy on top.
  9. Transfer the lamb to a warmed platter and cover with the foil. Let it rest for 10-15 minutes before serving.

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