VICS branded product package with raw meat, rosemary, salt, and a container on a white background
Lamb roast with chimichurri topped over plate.
VICS branded product package with raw meat, rosemary, salt, and a container on a white background Lamb roast with chimichurri topped over plate.

Lamb Roast Bundle

$75

Gather the family around a slow-cooked classic.

Includes a fresh, uncooked Oyster Cut Lamb Shoulder, ready for slow cooking at home.
Serve with Creamy Potato Mash and Chimichurri for a generous meal that's made for sharing and lingering over.

Bundle includes:

  • VIC'S Creamy Mash Potato 500 g
  • Lamb Shoulder Bone In 1x piece x 1.3-1.5kg Oyster Cut (Uncooked)
  • VIC'S Chimichurri 220 g 

Serves 4-6 people

Cooking Instructions

  1. Preheat the oven to 180°C.
  2. Place the lamb shoulder on a cutting board, meat side up. Using a sharp knife, score the surface of the meat with several deep slits.
  3. Drizzle with olive oil and season generously with salt, cracked black pepper and smoked paprika, rubbing the seasoning well into the scored meat.
  4. Pour 1 cup of water and ⅔ cup of red wine into a deep roasting pan. Place the lamb shoulder in the pan, meat side up. Cover tightly with baking paper, followed by two layers of foil, sealing the edges well.
  5. Roast on the middle shelf for 2 hours 15 minutes.
  6. Remove the lamb from the oven and carefully uncover. Spoon some of the pan juices over the meat, then drizzle generously with 4 tablespoons of honey, spreading it evenly over the surface.
  7. Return the lamb to the oven uncovered and roast for a further 30 minutes, or until the lamb reaches an internal temperature of 93–96°C and is tender enough to pull apart easily with a fork.
  8. Remove from the oven and rest, loosely covered with foil, for 10–15 minutes before serving.
  9. Heat the included Vic's Kitchen sides according to their individual pack instructions and serve with the reserved cooking juices.
  10. Serve the lamb alongside the creamy mash and spoon over the Vic's Chimichurri just before serving. 

Tip: For the best results, use a meat thermometer and cook until the lamb reaches an internal temperature of 93–96°Cand is tender enough to pull apart easily with a fork. Every oven and cut of lamb will vary slightly.

Our Vic's Kitchen Creamy Mash Potato is frozen to preserve peak freshness and quality. Product will be delivered partially or fully thawed. Keep refrigerated at or below 5°C and consume by the indicated fresh best before date. Do not refreeze.

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