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.

10 mins
35 mins


  • 1 x Cleaver’s Greek Seasoned Butterfly Lamb Shoulder
  • Cous Cous
  • 1½ cups cous cous
  • 1½ cups chicken stock
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons of lemon juice
  • ¼ cup golden raisins
  • ⅓ cup toasted flaked almonds
  • half a bunch finely chopped parsley
  • 1 x 200g tub tzatziki
  • lemon wedges to serve


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 Butterfly Shoulder

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

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Cleaver's Greek Seasoned Butterflied Lamb Shoulder