Greek Lamb Shoulder

A fantastic meal for easy entertaining or a satisfying midweek dinner using our grass-fed Greek seasoned butterfly lamb shoulder with couscous and tzatziki.

4
Serves
10 mins
Preparation
35 mins
Cooking

Ingredients

  1. 1 x Cleaver’s organic Greek seasoned butterflied lamb shoulder
  2. Cous Cous
  3. 1½ cups cous cous
  4. 1½ cups chicken stock
  5. 2 tablespoons extra virgin olive oil
  6. 2 tablespoons of lemon juice
  7. ¼ cup golden raisins
  8. ⅓ cup toasted flaked almonds
  9. half a bunch finely chopped parsley
  10. 1 x 200g tub tzatziki
  11. lemon wedges to serve

Method

Preheat oven to 180 ºC. Remove meat from pack and place on baking try fat side up. Cook for 30 minutes
or until desired.

Meanwhile, in a saucepan bring the sock to the boil. Stir in cous cous, olive oil and lemon juice. Cover and remove from heat. Let stand for 3 minutes or as per packet instructions. Uncover and fluff with a fork. Mix though raisins, toasted almond flakes and parsley.

Rest meat for 5 minutes before serving with cous cous, tzatziki and lemon wedges.

Greek Seasoned Lamb Butterflied Shoulder

Our special blend of Mediterranean herbs lends a delicious Greek twist to this oven ready organic and grass-fed butterfly lamb shoulder.

Learn more

Cleaver's Greek Seasoned Butterflied Lamb Shoulder