All credit for this superb recipe goes to Maggie Beer!

Rosemary, quince, lemon, parsley and thyme combine to bring out the very best in our flavoursome Ryeland lamb. 

I chose to cook this in my slow cooker, however, Maggie Beer's original version was cooked entirely in the oven. We've included both methods below—select the one that works best for you. 

You will need:

• 1.5-2kg Lakey Farm Ryeland Lamb shoulder
• 5 tbsp Extra Virgin Olive Oil
• 2 tbsp fresh rosemary, roughly chopped
• 230g (approx) medium onion, chopped
• 20g unsalted butter
• 100g pickled quices
• 1 tbsp Verjuice
• 20g fresh ginger, chopped
• 85g breadcrumbs
• Rind of 1 lemon, grated
• 2 tbsp fresh thyme, stripped and chopped
• 1 tsp salt flakes
• Freshly cracked black pepper, to taste

Verjuice basting mix ingredients:

• 1 tbsp Verjuice
• 1 tbsp Extra Virgin Olive Oil
• Salt flakes, to taste
• Freshly cracked black pepper, to taste

Stuffing method: 

1. Heat up 20ml of olive oil in a frying pan. Add the onion and the rosemary and fry until well caramelised. Remove from the pan and place to the side in a mixing bowl. 
2. Melt the butter in the hot frying pan, along with 20ml of olive oil. Add the pickled quince and fry until it is golden in colour. Then, add the ginger and cook for 2 minutes. Remove from the pan and place into the mixing bowl along with the onion and rosemary. 
3. Add the breadcrumbs, lemon rind, thyme and parcel to the rest of the ingredients in the mixing bowl and combine thoroughly. Season with salt and cracked pepper. Mix well. 
4. Spread the lamb shoulder out on the bench. Place the stuffing into the centre of the shoulder and tie it up as though it were a parcel, keeping the stuffing in place. Seal the lamb shoulder in a hot frying pan using olive oil. 

Slow Cooker Cooking Method:

1. Whisk the Verjuice basting mix ingredients together and brush onto the lamb. 
2. Place the lamb shoulder into your slow cooker and cook on low for 6 hours. 
3. Preheat the oven to 200°C.
4. Brush the lamb with the basting mix again. 
5. Place lamb into the oven and cook for 30 minutes.
6. Remove the lamb from the oven, cover and rest for at least 30 minutes—preferably an hour. 

Oven-only method: 

1. Preheat your oven to 130°C.
2. Whisk the Verjuice basting mix ingredients together and brush onto the lamb.
3. Place the sealed lamb shoulder into a heavy based cast iron pot and cook in the over for 4 to 4.5 hours, turning every half hour. 
4. Remove the lamb from the oven, cover and rest for at least 30 minutes—preferably an hour. 

Serve this beautiful dish with your favourite roast vegetables or a simple, fresh salad. Enjoy with any of our delicious wines... we love it paired with our Carmenere.