I made Maggie Beers LAMB SHOULDER POT-ROASTED WITH GARLIC. With Spring Lamb from our farm.
I made Maggie Beers LAMB SHOULDER POT-ROASTED WITH GARLIC. With Spring Lamb from our Adelaide Hills family farm, Peppermint Ridge Farm Co.
I have been a lifetime fan of Maggie Beer. Growing up in South Australia in the 80’s and 90’s, Maggie Beer was a name connected with Barossa farm fresh food.
For my 30th Birthday I was gifted Maggie’s beautiful linen bound “Maggie’s Harvest” recipe book, by my parents. With a personal inscription from Maggie Beer. The older I grow, the more I grow to value just how special this recipe book is. With this personal inscription from a South Australian food icon.
I grew up in a family of country cooks. Cooking from scratch. Preserving and making jams. I think my love of food is genetic. As well as been nutured by being raised in a family who valued time around a family table sharing a home cooked meal.
In my 30’s I was more than addicted to Maggie’s TV show with Chef Simon. “The Cook and the Chef”. I have the DVD’s and used to watch them regularly.
Maggie’s TV show, (like this receipe book) is just so much more than a list of ingredients and a method. I have learnt so much about local South Australian foods. Where and how they were grown. As well as how to prepare and love such a wide range of foods. There is always something new to learn in life. This is especially the case with food and cooking.
I have visited Maggie’s Farm Shop in the Barossa and enjoyed beautiful artisan foods to take away for a Barossa picnic.
I think Maggie was before her time with her motto of “fat is flavour”. With the evidence stacking up about how important quality fats are in the critical function of our bodies cells. For health and optimual brain function. Which is so important for our growing children. But also for us all.
Lamb Shoulder Pot Roasted with Garlic - Maggie Beer
What made this lamb shoulder so special was the fragrance of the Turkey Flat Vineyard Rose when I opened the lid on the Lamb Shoulder from the Dutch Oven. The lamb was so tender and fell apart. And the roasted garlic was so so good!
Ingredients
- 1 Peppermint Ridge Farm Co SPRING LAMB Shoulder
- Gumeracha Cold Pressed Olive oil (cover bottom of dutch oven)
- Bunch of Rosemary, finely chopped
- Salt Flakes & Ground Pepper
- 1 cup Turkey Flat Vineyard Rose'
- 4 head of Garlic (Barmera Organic Sweet Potatoes Garlic)
- 2 cups beef bone broth
Instructions
- Bring the lamb shoulder out of the fridge 30 minutes before starting. To come to room temperature.
- Pre-heat oven to 160 degrees.
- Put the dutch oven on the stove top on medium heat. Cover the bottom of the dutch oven with olive oil.
- Fry off the Lamb Shoulder in the olive oil in the dutch oven, on all sides. Remove Lamb Shoulder from the dutch oven.
- Add garlic cloves, chopped rosemary, bone broth and Rose. Mix with wooden spoon. Put Lamb Shoulder in on top. Cover with lid and put in the oven for 5 hours.
- Turn lamb shoulder at 1.5 hours. Turn again at 3 hours. At 4 hours check the lamb shoulder. If it is easy to pull out the shoulder bone and shred the lamb, it is ready. If not, place the lid back on and cook until it is tender and pull apart.
- Boil peeled potatoes until tender. Add butter and milk. Mash potatoes.
- Plate up mash potatoes with lamb on top, garlic (squeezed out) and topped with a spring of rosemary.
i hope you enjoy cooking this delicious pot roast lamb shoulder soon for your own family.
Our Peppermint Ridge Farm Co Lamb Shoulder can be found in our Adelaide Hills Grass Fed Spring Lamb Box [Half].
We are coming toward the end of our Spring Lamb season for 2025.
We are looking forward to seeing you at our up coming Farmers Markets, as well as our customers on delivery day of our Lamb Boxes.
Love to you all, Misses Farmer X
