Daily Fresh Food Service Recipe Corner

Lamb Shoulder and Marinated Goat Cheese

Monday, September 16, 2019

Make the most of Meredith Dairy's prize-winning Goat Cheese with this tantalising Lamb recipe!



  • 1.5kg Trimmed Shoulder of Lamb
  • 1tsp Ground Coriander
  • 1tsp Ground Fennelseed
  • 1/2tsp Ground Cardamom
  • 1tsp Sea Salt Flakes
  • 1tsp Ground Pepper
  • 20ml Olive Oil
  • 4 Red Onions (peeled and cut in halves)
  • 2 Garlic Heads (top quarter cut off)
  • 1/2 Bunch of Lemon Thyme Spriggs
  • Meredith Dairy Marinated Goat Cheese
  • 1.5 Bunches of Dutch Carrots (peeled)
  • 4 Parsnips (peeled, cut in 4 pieces lengthways)
  • 2 Bulbs of Fennel (cut in 2cm slices)
  • 1tsp Honey


Combine spices, honey, salt, pepper and olive oil, making 3-4 slashes across the top of the lamb and rub over.

Preheat oven to 140C.

Put lamb in a large roasting tin with the garlic, onions and lemon thyme, pour 125ml water around the lamb.

Cover tightly with sheet of foil, place in oven. Cook 4 hours.

Turn oven to 185C, remove lamb, take off foil and set aside.

Place prepared vegetables around lamb.

Put lamb and vegetables in oven and cook for 30 minutes, re-covering lamb with foil if it seems to be burning.

Remove from oven, combine vegetables with Meredith Dairy Marinated Goat Cheese and arrange with lamb on a warm platter.

Pull the lamb into chunks to serve.