Slow-Cooked Balsamic and Garlic Lamb

Serves 4.


  • 1kg lamb shoulder, on the bone
  • 1⅓ cups (310ml) balsamic vinegar
  • 3 cups (750ml) chicken stock
  • 6 sprigs rosemary
  • 8 cloves garlic
  • 2 tablespoons brown sugar


  1. Preheat oven to 140°C (275°F).
  2. Place the lamb, vinegar, stock, rosemary, garlic and sugar in a deep baking dish and cover with a tight-fitting lid.
  3. Bake for 3 hours.
  4. Turn the lamb and bake for a further 2 hours.
  5. Remove the lid, increase temperature to 180°C (350°F) and bake for 30 minutes or until the lamb has browned.
  6. Remove lamb from the pan and keep warm.
  7. Pour the pan juices over a large bowl of ice and quickly remove the ice and the solidified fat with a slotted spoon.
  8. Place the pan juices into a small saucepan and bring to the boil.
  9. Serve the lamb with crispy roasted potatoes, steamed greens and the pan juices.