Matt Moran’s lamb shoulder is the ultimate winter dish. The melt-in-your-mouth slow-roasted meat is served with a herby, garlicky salsa, creating a flavour bomb guaranteed to fill your belly with richly warm yumminess. Share this crowd-pleasing dish with loved ones and a bottle or two of a delicious red.
Matt is a fourth generation farmer. With a rural upbringing on a classic Aussie dairy farm, he still runs a property near the village of Rockley in the central tablelands of NSW, which supplies beef and lamb to his restaurants. He was the pioneer of ‘paddock to plate’ philosophy in Australia and believes in the importance of everyone understanding the origins of the food being served on their plate. We are thrilled that Matt has bought our local, The Rockley Pub. Thanks Chef!
The perfect crowd pleaser for a wintery weekend gathering, this succulent lamb shoulder is fantastic for prepping the day before then popping in the oven to slow cook while you go for nice long walk in the surrounding forest or bush.
The Southern Wild Co table is always set with golden beeswax candles and mini Magic Puddings. We love to keep it simple and mix and match local pottery from our friend Brian the Potter with an assortment of vintage tableware.
We serve Matt Moran’s lamb shoulder with decadent duck-fat roasted potatoes and a fresh Green Goddess salad (to balance out all that delicious richness).
Matt Moran’s Slow-cooked Lamb with Mint Salsa
Recipe for four people. This recipe is adapted from the book, Matt’s Kitchen Garden. You can find signed copies of the book here.
- 1 lamb shoulder on the bone (about 1.3kg), trimmed
- Brine, to cover
- 2 cloves garlic, smashed
- 1 sprig rosemary
- 2 litres chicken stock
- 1 clove garlic, roughly chopped
- 1 bunch flat-leaf parsley, leaves picked
- 1 bunch mint, leaves picked
- 200ml grapeseed oil
- 1 Tbs chardonnay vinegar
- Salt and pepper
- Place the lamb in a container, pour over enough brine to cover, then cover with plastic film and place in the fridge for 3 hours. Remove the lamb and pat dry with paper towel.
- Preheat the oven to 110C. Place the lamb in a casserole dish with the garlic, rosemary and chicken stock. Cover and roast for 3 hours or until the meat is falling off the bone.
- To make the mint salsa, place the garlic, parsley, mint and grapeseed oil in the food processor and process until smooth. Transfer to a mixing bowl, stir in the vinegar and season with salt and pepper to taste.
- Serve the lamb with the mint salsa. We chose to serve ours with duck-fat roasted potatoes and a green goddess salad. Delish!
Visit our local The Rockley Pub.
Shop beeswax dinner tapers.
Read the story behind our Norman Lindsay Magic Pudding Candle.