Whole Slow Roasted Lamb Shoulder with Miso and Truffle

3:10 pm on 9 August 2013


  • 1 lamb shoulder (2.5kg)
  • ½ cup dark miso
  • 20 gms fresh truffle finely grated (can substitute with paste or truffle oil)
  • 2 cloves garlic (peeled)
  • 3 Tbs vegetable oil
  • 1 Tbs salt


In a bowl mix together garlic, miso, truffle, vegetable oil and salt.

Take a heavy, deep roasting tin – large enough to comfortably fit the lamb shoulder. Rub the marinade all over the lamb shoulder. Cover with cling film and leave to marinate for 3 days.

Three days later – remove lamb from fridge and leave to come to room temperature. Preheat oven to 150°C. Remove the cling film from the lamb and add 300ml water to the roasting tin.

Cover the tin tightly with foil then place in the oven and roast for 2 hours. Turn the oven temperature down to 110°C and cook for 6 hours – checking every so often and adding water if the tin is dry. Remove the foil for the last  ½  hour to form a crust on the lamb.

Serve the lamb centre of table with the pan juices. You need to skim off the fat from the pan juices and reduce to gravy consistency.

From Afternoons with Jesse Mulligan

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