Tuscan Juniper Lamb
Tuscan Juniper Lamb



  • 1.5kg lamb shoulder, boned, excess fat trimmed
  • 2 tbsp olive oil
  • 6 cloves of garlic
  • 6 bay leaves
  • 5 juniper berries
  • 150ml red wine vinegar
  • 250ml red wine
  • Heat oven to 180C. Heat a flameproof casserole, add the oil, and brown the lamb shoulder all over for a few mins. Remove from the dish and pour away any excess fat. Add the garlic, bay leaves, juniper berries, vinegar and wine to the dish, and set the shoulder on top. Cover with a lid, and place in the oven for 90 mins, occasionally basting the meat, until very tender. Cook uncovered for the final ten mins, to reduce the sauce a little.
  • Remove the lamb from the casserole and place on a board. Cover with foil, and leave to rest for 15 mins. Thicken the juices for a few mins on the stove, season well, and then slice the meat and serve in those unctuous juices with some steamed greens or olives.
2 hrs
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box