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.
Recipe by Planning With Kids at https://planningwithkids.com/2014/12/01/honey-roasted-lamb-shoulder/