KVO Slow-Roasted Shoulder of Lamb


  • 1 boned lamb shoulder (about 1.5kg), some excess fat removed
  • 4 tsp Dijon mustard
  • 250ml KVO Rosemary, Lemon & Garlic extra virgin olive oil
  • 2 tsp dried oregano
  • 6 large sprigs thyme – roughly chopped
  • 6 large sprigs of rosemary
  • 8 cloves garlic, crushed
  • juice of two lemons
  • sea salt and freshly ground black pepper


  1. Flavours will be enhanced if you begin this recipe the day before…. but if you are more of a spur of the moment cook, then all will be fine as well.
  2. Combine all ingredients (except for lamb, salt, and pepper) in a bowl large enough to accommodate the lamb. Add the lamb, and ensure it is totally covered in the marinade. (Best to marinate in the fridge for at least 12 hours… 24 is even better.)
  3. Preheat oven to 150ºC degrees – place marinated lamb in a roasting dish, and pour marinade over. Season well with salt and pepper.
  4. Roast the lamb for 3-4 hours, basting with cooking juices (and turning) from time to time. (When the lamb is cooked, cover and leave it to rest for 20 minutes.)
  5. To serve, plate onto a large platter, drizzle some juices over and trim with fresh rosemary sprigs.
  6. Using the KVO Rosemary, Lemon & Garlic extra virgin olive oil will add an increased depth of flavour to this special dish.