Herb Crusted Lamb Shoulder

A classic roast lamb shoulder smothered in a herby rub, slow roasted until it's pull apart, melt in your mouth tender. We love the combo of sweet, tart apples with the rich fatty lamb in this dish!

Prep Time

5 mins

Cook Time

6 hours+



Herb Crusted Lamb Shoulder


  • 1 Cannings grass fed and finished Bone-In Lamb Shoulder
  • 4 Green apples
  • 2 Brown onions
  • A few whole garlic cloves
  • Fresh rosemary (picked)
  • Olive oil

Dry Rub:

  • Salt 1 tsp
  • Pepper 1 tsp
  • Garlic powder 2 tsp
  • Dried (or finely chopped fresh) rosemary 1 tsp
  • Onion powder 1 tsp
  • Oregano 1 tsp


  1. Preheat oven to 140C and line a baking tray with baking paper. 
  2. Chop onions into chunks and arrange on the bottom of the baking tray with whole garlic cloves. Pour in a cup or so of water, this will stop the veg from burning in the oven - feel free to top up if needed during the cooking time if it looks like it's all evaporated. Pick a few rosemary leaves and sprinkle over the onions and garlic.
  3. Combine rub ingredients and rub all over the lamb. Place on top of the veg on the roasting tray, give everything a generous drizzle of olive oil, then slide the whole tray into the oven to roast for 6 hours.
  4. When you have about 2 hours left on the timer, core and cut your apples into quarters, then add them into the roasting tray.
  5. When the meat pulls away from the bone easily, the roast is ready to enjoy!

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