A delicious lamb shoulder recipe with Khanh Ong

Need recipe inspiration for your next dinner party? Check out this recipe from Khanh Ong, where he puts our new Urban Dining collection to the test. From cook to serve, to save for later, he shows how to make the most of our new, versatile collection.

Lamb Shoulder with Mint Sauce


  • 1.6 - 2.2kg lamb shoulder 
  • 5 cloves of garlic cut into slivers
  • 10 sprigs of rosemary
  • 1 head of garlic cut in half 
  • 1 onion cut into wedges
  • Salt 
  • 1 lemon
  • 3 tbsp Extra virgin olive oil
  • 1 cup of water
  • ½ bunch of fresh mint leaves
  • 1 clove of garlic crushed
  • 2 tsp of sugar
  • ¼ cup red wine vinegar


  • Using a thin small knife stab small cuts into the lamb and stuff with slivers of garlic and pieces of rosemary.
  • In a roasting pan add garlic, onions, some rosemary sprigs and lamb shoulder.
    Sprinkle salt over the lamb, squeeze lemon over the lamb placing the leftover lemons around the lamb shoulder then drizzle with olive oil.
  • Pour the water into the roasting pan and cover the entire roasting pan with foil.
  • Pop the lamb into a 170°C fan forced oven for 3ish hours or until lamb is almost falling off the bone.
  • Turn the oven up to 220°C fan forced, remove the foil and leave the lamb to cook for a further 25-ish minutes or until skin is brown and crispy.
  • The meat should be falling off the bone now, if not pop the lamb back in for another 20 mins at 180°C.
  • For the sauce in a little mortar and pestle add mint, garlic, sugar and a pinch of salt. Pound the ingredients until a rough paste forms. Add the vinegar and thin out the paste. You can also add a tbsp or 2 of olive oil if you want to dial down the flavour of the sauce.
  • Serve sauce over lamb with your favourite sides.


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