This Butterflied Lamb Shoulder from Mangaroa Farms captures the spirit of the holiday season with a touch of Mediterranean flair. Raised on regenerative pastures, this lamb shoulder is rich, succulent, and full of flavour, bringing quality and sustainability to your festive table.
Ingredients
- 1 butterflied lamb shoulder (Mangaroa Farms regenerative lamb)
- 3–4 sprigs fresh rosemary
- 4 garlic cloves, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 lemon, sliced
- 1 tsp chilli flakes (optional, for extra heat)
- Roasted vegetables and feta cheese (as seen in the image)
- Kalamata olives, for garnish
Instructions
- Prepare the MarinadeCombine rosemary leaves, minced garlic, olive oil, salt, pepper, and chilli flakes. Rub this mixture generously over the lamb shoulder.
- Marinate the LambPlace the lamb in a large dish with lemon slices on top and around it. Cover and marinate for at least 2 hours, or overnight for deeper flavour.
- Preheat and RoastPreheat your oven to 180°C (350°F). Place the lamb on a roasting tray with an assortment of Mediterranean-style vegetables such as potatoes, carrots, and aubergine. Roast for about 1.5–2 hours, basting occasionally.
- Serve with Mediterranean SidesRest the lamb for 10 minutes before slicing. Serve with roasted vegetables, crumbled feta, and kalamata olives for a complete Mediterranean-style holiday feast.
This dish showcases Mangaroa Farms’ dedication to quality and sustainability, highlighting the natural depth and essence of regeneratively raised lamb.