Braised Lamb Stack

Pulled or sliced this is a great lamb dish

  • Serves 4
  • 150 mins to cook
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1.2kg lamb leg or shoulder, bone in
flaky sea salt & freshly ground black pepper to taste
2 tablespoons mixed dried herbs
3 tablespoons lemon juice
1 tablespoon each: liquid honey, olive oil
3/4 cup white wine
Vegetables: 2 each large carrots, parsnips
2 tablespoons olive oil

Cooking Instructions

Preheat the oven to 170°C. Lightly oil a casserole — preferably cast iron— just large enough to hold the lamb.

Combine the salt, pepper and herbs. Press 3/4 firmly into the lamb. Sprinkle the remainder into the casserole. Place the lamb on top. Drizzle with the lemon juice, honey, olive oil and wine. Cover and cook for 2 1/2 hours or until very tender. Check occasionally to ensure there is enough liquid.

Meanwhile, thickly slice the vegetables lengthwise. Roast in the oil until tender, about 30 minutes

Remove from the oven and rest for 5 minutes. Pull the lamb apart with 2 forks or slice. Stack with the roasted veggies. Serve drizzled with the pan juices.

Approx Time 2 1/2 hours

Serves 4

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