Honey roasted lamb shoulder

Honey roasted lamb shoulder

Honey roasted lamb shoulder

I have gone from cooking roasts only occasionally to cooking a roast most weeks. Recently my mother in law dropped in a butterflied lamb shoulder one week which was already marinated and the kids loved it.

I decided to have a go at doing it myself, but didn’t have time to soak the lamb before hand, so made a sauce for it to cook in. It turned out so tasty and received the thumbs up from the kids.

The marinade is super easy to make and has only three ingredients and using blog sponsor Pureharvest products it is completely organic.

In a bowl, you add the raw honey, then apple cider vinegar (ACV). It is worthwhile choosing a high quality ACV. You will notice that the Pureharvest ACV is cloudy and has “bits” it. This is what you are looking for. If you are interested in reading more about the health benefits of apple cider vinegar you can read this post by Katie180.

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To make sure the dish is gluten free I use Pureharvest Tamari. Most soy sauce will contain wheat, but Pureharvest Tamari is made from organic whole soya beans, filtered water and just a pinch of sea salt – it is completely wheat free.

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After mixing these ingredients, you simply pour it over the lamb in a roasting dish. You will notice that as I used raw honey, there are some honey crystals. This happens with honey in its pure form and with the heat in the oven it will return to its liquid form.

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The meat is then covered to prevent it from drying out in the cooking process.

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As the Tamari is dark in colour, the meat has a darker tinge to it when it is cooked, but it is still very tender and moist.

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The liquid the lamb was cooked in then becomes the gravy. Adding some blended arrowroot and water and heating it on the gas burners so it thickens. Don’t worry if you have a few lumps at the start, keep stirring and they will break down.

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Served with veggies, it makes a beautiful Sunday roast.

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5.0 from 1 reviews
Honey roasted lamb shoulder
Recipe type: Lamb
  • 2 kg lamb shoulder
  • ¼ cup apple cider vinegar
  • ¼ cup tamari
  • ½ cup honey
  • Salt and pepper to taste
  • 12 potatoes
  • 2 heads broccoli
  • 5 carrots
  • 2 tbsps coconut oil
  • 4 - 6 tbsp dukkah
  • 3 tsp arrowroot (or preferred thickening flour)
  • 3 tbsp boiling water
Lamb shoulder
  1. Preheat the oven to 160 degrees Celsius. In a small bowl mix the apple cider vinegar, tamari and honey. Place the lamb shoulder into a baking pan and pour the honey mix onto the lamb. Season with salt and pepper.
  2. To ensure the meat stays tender through the cooking process, cover the lamb shoulder with aluminium foil. Bake the lamb for approximately 2 hours. Then remove the foil and bake for a further 30 minutes until it is golden. Keep the foil.
  3. Take the lamb out of the oven to rest. Cover the lamb with foil again and let it sit for at least 15 minutes.
  4. Carve and serve with your favourite veggies.
  1. Cooking the veggies this way will take about 1.5 hours, so you need to make a start about hour after you have put the meat in the oven. Cut potatoes into even size pieces.

  2. Then place them into a steamer and cook for about 15 minutes. They need to have cooked, but not be too soft.
  3. Once they have cooked enough in the steamer, place them onto trays lined with baking paper. Allow them to cool for about 10 - 15 minutes. I find letting them "dry off" a bit first before coating with coconut oil and cooking them, means they turn out a little more crunchy.

  4. Brush potato with coconut oil and season with salt and pepper to taste.

  5. Pop them in the oven and they will take about an hour to cook. Turn after 30 minutes, so they are evenly cooked.
  6. Slice carrots and cut up broccoli. Steam for about 10 minutes.
  7. Serve with honey roasted lamb.I love to sprinkle a little dukkah on broccoli.
  1. About 8 minutes before you are ready to serve, start making the gravy. Turn on the gas burners to high and bring the liquid in the pan to boil.
  2. Boil water to add to the arrowroot. Mix well so to minimise the lumps. I still had lumps in mine and they came out in the cooking process.
  3. Add the arrowroot to the pan, turn down the heat and stir continuously until the gravy has thickened. This will take 3-5 minutes.

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What is your favourite roast at the moment?