Roast Mushroom & Olive Lamb Shoulder

A classic combination of flavours.


4 tbls Pukara Estate Roast Mushroom and Olive Relish

1.5 kg Lamb Shoulder, boned

2 tbls Pukara Estate Premium Extra Virgin Olive Oil

Half cup flat-leaf parsley, roughly chopped

30mL Pukara Estate Caramelised Balsamic Vinegar


Pre-heat oven to 160C. Place boned shoulder, fat side down. Evenly coat the lamb with Roast Mushroom and Olive Relish. Roll the meat up and secure with kitchen string.

Place in a baking dish, top with olive oil and roast for 2 hours. Alternatively, barbecue on high for 30-40 minutes. Rest meat for 20 minutes before serving.

Cut the string and slice lamb into pieces. Arrange on a serving plate, sprinkle with chopped parsley and drizzle with the caramelised balsamic.

Serve with crisp potatoes and steamed veggies.