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Orange & Herb Roast Lamb

November 2,2018

Joanna Baker APD & RN

There’s nothing as good as the smell of lamb roasting in the oven on a chilly Sunday afternoon. It warms the soul and turns a house into a home and this recipe for slow cooked Orange & Herb Roast lamb will not disappoint.

We are selling our house at the moment, and the interior decorator suggested a big bowl of oranges on the dining room table for colour and aesthetics. I agree they do look great, however, oranges don’t last the 4-week campaign of open houses.

Needless to say, we are having orange oats for breakfast, orange cake for a snack, orange dressing on our salads, and of course orange lamb for dinner.

While it has a long cooking time, the prep time is relatively quick and easy, giving you plenty of time for cheese and crackers with friends while it cooks.

Orange & Herb Roast Lamb

Prep time: 10 minutes
Cook time: 3 hours +
Serves: 8-10


  • 2kg Lamb shoulder
  • 2 tsp black pepper
  • 2 Tbsp. sea salt
  • 2 Tbsp. mixed herbs
  • 3 Tbsp. orange rind
  • 2 Tbsp. Cobram Estate EVOO
  • 1.5 cups orange juice
  • ½ cup lemon juice


  1. Combine salt, pepper, herbs, orange rind & EVOO in a bowl and mix well. Trim lamb and place in a heavy oven safe pan. Rub herb mixture over lamb and allow to sit for 10-20 minutes.
  2. Heat oven to 200°Celsius (400°Fahrenheit). Combine orange and lemon juice and pour over lamb. Cover lamb with foil/lid and place into hot oven. Turn heat down to 180°(350°Fahrenheit) and cook for 2 hours and 30 minutes basting occasionally with pan juices. Remove lid/foil and cook for a further 30 minutes or until cooked to your liking.