Recipe: Tussock Jumper 8-hour Lamb Shoulder

We may be sliding down the tail of winter and into spring, but such a soul-stirring dish as an eight-hour lamb shoulder is typically appropriate for any seasons. While you’re spending an inordinate amount of time in your kitchen sharpening up those chef chops, it’s pretty much a requisite for any potential dinner-party-thrower to master the art of lamb shoulder, which is why we’ve sourced this recipe from premium wine brand Tussock Jumper, worked up by Sophie and Nick Pearce.

Tussock Jumper 8-Hour Lamb Shoulder

Serves: 4-6 people.


  • 500ml Tussock Jumper Malbec
  • Roughly 2kg of lamb shoulder, with bone
  • 2 onions
  • 1 bulb garlic
  • Large handful of thyme
  • 2 lemons (or preserved lemons)
  • 500ml vegetable stock
  • Olive oil
  • Salt
  • Pepper


  1. Preheat oven to 150-degrees.
  2. Roughly chop onions, can leave skin on and place into bottom of pot. Cover the bottom of the pot like a bed for the lamb.
  3. Cut bulb of garlic in half and place on bottom of pot.
  4. Place half the thyme over the onions.
  5. Sit lamb shoulder on top in the bottom of the pot. Make sure its flat and sturdy as needs to sit there for a long time.
  6. Peel lemon rind of two lemons into pot and balance rest of thyme over the top of the lamb.
  7. Add 500ml vegetable stock and 500ml Tussock Jumper Malbec into pot.
  8. Drizzle some olive oil over lamb and sprinkle and good whack of salt and crack black pepper.
  9. Before you pop it in the oven, make sure the lamb is sitting up out of the liquid, but there is a good amount of liquid in the bottom of the pot or tray.
  10. Put the lid on and place into oven at 150-degrees for 2 hours, then 110-degrees for 6 hours. Remove lid for the last half hour.
  11. Serve. Drizzle in juices, add a pinch of salt and squeeze of lemon and serve with the remainder of your Tussock Jumper Malbec.


You can grab a $16 bottle of Tussock Jumper Malbec from Liquorland here.

Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.