Slow-cooked lamb shoulder with pumpkin and feta salad

Main Meals (Dinners)
Prep   20 min
Cook   220 min

This is the perfect meal for the weekend, when you have time to potter about in the kitchen. After long, slow baking, the lamb is meltingly tender.

  • Garlic, 2 clove(s), crushed
  • Lemon zest, 1 zest from 1 lemon
  • Lemon juice, 1 juice of 1 lemon
  • Oregano, 4 sprig(s), chopped
  • Olive oil, extra virgin, 1 tablespoon(s)
  • Lamb easy carve shoulder, lean, raw, 800 g, trimmed of fat
  • Chicken liquid stock, salt reduced, 125 ml
  • Pumpkin, any type, 300 g, cut into 2cm dice
  • Olive oil spray, 1 spray(s)
  • Cherry tomatoes, 250 g, halved
  • Baby spinach, 100 g
  • Balsamic vinegar, 1 tablespoon(s)
  • Olive oil, extra virgin, 2 teaspoon(s)
  • Feta cheese, reduced fat, 100 g, crumbled


  1. Preheat the oven to 160°C.
  2. Combine the garlic, lemon zest and juice, oregano and olive oil in a bowl. Add the lamb and coat well. Season with salt and pepper.
  3. Place the lamb and marinade in a baking dish, add the stock and cover tightly with foil or a tight-fitting lid. Bake for 3 hours.
  4. Meanwhile, to prepare the salad, line a baking tray with baking paper. Place the pumpkin on the tray, spray lightly with olive oil and season.
  5. Remove the foil or lid from the lamb and increase the oven temperature to 240°C. Place the pumpkin in the oven. Pour almost all of the liquid out of the baking dish and return the lamb to the oven for 10–15 minutes, or until the lamb is crisp on the outside.
  6. Remove the lamb from the oven, cover loosely with foil and rest for 15–20 minutes. Reduce the temperature to 180°C, add the tomatoes to the pumpkin and bake for a further 15–20 minutes or until cooked.
  7. Combine the pumpkin, tomatoes, spinach, vinegar and olive oil, then sprinkle with the feta. Serve with the lamb, drizzled with the baking juices.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 2
Bread & Cereals0
Healthy Fats & Oils1.5
Protein42.7 g
Total fat28.8 g
- Saturated fat11 g
Total carbohydrates9.9 g
- Total sugars7.8 g
Fibre4.2 g
Sodium515 mg