Salt Marsh Lamb Recipe

Trim and dry

Remove excess silver skin and large pockets of fat from the lamb while leaving a thin protective layer. Pat the lamb thoroughly dry with paper towels to ensure the rub adheres and promotes browning.

Prepare rub

In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, olive oil, lemon zest and smoked paprika. Mix into a coarse paste.

Rub the paste all over the lamb, working it into any crevices and around the bones. Let the lamb sit at room temperature for 30–45 minutes (or refrigerate covered for up to 4 hours), allowing the flavors to penetrate and the meat to come closer to room temperature for even cooking.

Preheat and sear

Preheat the oven to 150°C (300°F). Heat 2 tablespoons of olive oil in a large Dutch oven or ovenproof roasting pan over medium-high heat until shimmering. Sear the lamb on all sides until deeply browned, 4–6 minutes per side. Use tongs to hold and brown any exposed bone ends. Transfer the lamb to a plate.

Sauté aromatics

Add the onion wedges, carrot chunks, and celery pieces to the pot and cook, stirring, until they take on color, about 6 minutes. Add the halved garlic heads cut-side down and cook another 2 minutes to develop sweetness.

Deglaze

Pour in the white wine and scrape the bottom of the pan with a wooden spoon to release browned bits. Let the wine reduce by about half, 3–4 minutes.

Build braising liquid

Return the seared lamb to the pot, nestling it on top of the vegetables. Pour in the stock so it reaches roughly halfway up the lamb (do not fully submerge). Add bay leaves, rosemary sprigs and thyme sprigs. Bring the liquid to a gentle simmer on the stovetop.

Slow roast

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Roast low and slow at 150°C (300°F) for 3 to 3 1/2 hours for a 2–3 kg shoulder, or until the meat is fork-tender and reaches an internal temperature of 90–95°C (195–203°F) for shreddable lamb. Check after 2 1/2 hours: if the liquid becomes low, add 100 ml stock and continue roasting.

Rest in braising liquid

When tender, remove the pot from the oven. Transfer the lamb carefully to a cutting board and tent loosely with foil. Skim any fat from the surface of the braising liquid and reserve the vegetables.

Optional crisp and finish

If you prefer crisp edges, increase oven temperature to 220°C (425°F). Brush the exposed lamb surfaces with melted butter and return to the oven, uncovered, for 8–12 minutes until browned. Otherwise skip this step.

Make jus

Place the braising liquid and vegetables over medium heat on the stovetop. Simmer gently for 5 minutes, then strain into a saucepan, pressing on vegetables to extract flavor. Return the strained liquid to the pan, skim fat if necessary, and whisk in the butter and lemon juice. Taste and adjust seasoning with sea salt flakes and a grind of black pepper. Reduce to a glossy jus, about 5–8 minutes.

Serve

Carve the lamb or pull into large shards with forks. Spoon the warm jus over the lamb and sprinkle with chopped parsley. Serve immediately with roasted potatoes or seasonal vegetables.