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Savour the flavor & watch the delicious lamb fall off the bone!

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Our Slow Roasted Lamb recipe is perfect for winter. We recommend cooking a large leg of Lamb so there is plenty of meat to use over several meals – like salads, stews, pasta, sandwiches. Yum! It’s also cheaper and easier to cook a larger cut, and better for the farmer and the environment.

We add chicken stock to this dish to help the meat stay juicy and tender.

The Harissa Rub is a mix of spices which creates a crusty skin when cooked.



  • 2.5 kg lamb shoulder, bone in
  • 1 tsp tomato paste
  • 2 tbs salt
  • 1 tbs cumin ground
  • 1 tbs paprika
  • 1 tbs caraway seed
  • ½ tbs dried chili
  • 2 tsp garlic powder
  • 1 tsp black pepper corn
  • ½ tsp cinnamon powder
  • 2 tbs olive oil
  • 1-liter chicken stock
  • 3 tomatoes
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stick rosemary
  • 1 lemon


  • Pre-heat oven to 160-170°C
  • In a bowl, mix spices and olive oil to create a thick paste, rub the paste all over your lamb and let marinate overnight.
  • Remove your lamb from the fridge at least 10 minutes before cooking to let it come to room temperature.
    In a tray, place onion, carrot, celery, rosemary, lemon rind and wedges, then cover with your marinated lamb and whole tomatoes. Pour in the chicken stock until it covers half the lamb.
  • Place the tray in the oven and cook for 30 minutes until golden brown. Then wrap the tray in foil and place in the oven for 2 hours until tender and falling off the bone.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.


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