Fennel & Herb Roast Lamb Shoulder

This warming slow-cooked lamb makes a nourishing Sunday roast for the whole family.

COOKING TIME 200 min. 


  • 1 (400g) fennel bulb
  • 1 (175g) red onion
  • 2 (300g) white potatoes
  • 1 (1.8kg) lamb shoulder
  • 60mL white wine
  • 1 lemon, juice and rind
  • 60mL olive oil
  • 3 (15g) cloves garlic
  • 2 sprigs rosemary
  • 2 sprigs oregano
  • 2 sprigs thyme
  • salt & pepper


  1. Place the straight blade in the MandoChef®. Attach fennel to the guard.
  2. Slice into 4mm increments and place into the UltraPro™ 5.7L Rectangle Base.
  3. Repeat with onion and potato.
  4. Place lamb shoulder on top of vegetables. Pour over white wine and lemon juice before drizzling lamb with olive oil.
  5. Using a Garlic Wonder™ crush garlic cloves onto the lamb. Add herbs, lemon rind, salt and pepper and massage into lamb shoulder ensuring it is fully coated.
  6. Place Cover on UltraPro and set aside to marinate for 30 minutes*.
  7. Preheat oven to 180oC.
  8. Place in oven and cook for 30 minutes. Reduce heat to 160̊C and continue to cook for a further 3 hours or until desired tenderness is reached.
  9. Remove from oven and allow to rest with Cover on for 15 minutes before serving.
  10. Slice using Chef Series™ Carving Knife and serve with vegetables and your choice of sides.

Tupper Tips:

• Can be prepared ahead and left marinating in the fridge overnight.