We used the Breville Boss To Go blender to make this marinade.

Combine all marinade ingredients into the Breville Boss to Go Blender. Pulse for 5 – 10 seconds until smooth (makes 1 cup)

Tips & Hints:

To freeze the marinade: Pour into a small snap lock bag. Seal. Gently flatten bag and label. Freeze (flat) on a freezer shelf. Use within 1 month.



  1. Season lamb. Place lamb into a large snap – lock bag. Add marinade. Seal bag
  2. Massage lamb to coat evenly with marinade. Marinate in the fridge for 4 hours, or overnight if the time permits
  3. Preheat oven to 220°C/200°C fan forced. Place lamb and marinade into a baking dish. Pour 1 cup water into dish. Cover with a sheet baking paper and then cover pan with foil. Bake for 2 hours
  4. Uncover lamb. Add an additional 1 cup water to pan. Reduce heat to 160°C/140°C fan forced
  5. Bake uncovered for a further 2 hours or until lamb is very tender and falls off the bone. Remove from oven
  6. Shred and slice lamb. Serve with roasted vegetables and green beans


Lemon, Garlic & Rosemary marinade

6 garlic cloves, peeled
1/4 cup fresh rosemary leaves
2 tablespoons Dijon mustard
1/4 cup olive oil
1/2 cup lemon juice

Slow-roasted lamb shoulder

1 x 2kg lamb shoulder (bone in)
1 quantity of Lemon, Garlic & Rosemary marinade
Roasted vegetables and green beans to serve


Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
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Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
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Lemon, Garlic & Rosemary marinade
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