Recipes from Hatty’s Kitchen: Spiced shoulder of lamb with Tempranillo


  • 1.5kg bone in shoulder of lamb
  • A good handful of green and Kalamata olives 
  • 8-10 pitted olives 
  • 2 red onions peeled and quartered
  • 8-10 pitted prunes
  • 4 cloves of garlic smashed 
  • 45g tin of anchovies drained 
  • 6 Juniper berries crushed 
  • A few strips of orange zest
  • 1 tbsp cumin seeds 
  • 1 tbsp black peppercorns
  • 3 bay leaves
  • A bunch of thyme 
  • A few sprigs of rosemary
  • 1 cup of Angullong Fossil Hill Tempranillo



Heat oven to 180/160 °C fan forced.

Place lamb so it fits snugly into an oven proof pot with lid.

Add olives, prunes, onion, garlic, and anchovies (anchovies will melt into the dish, giving a lovely salty flavour).

Add juniper berries, spices and tuck herbs around lamb.

Add Tempranillo and orange zest.

Cover with 2 sheets of baking paper and lid.

Put into the oven and reduce heat to 160/140 °C fan forced, cook for 3 hours. 

Serve straight from pot (lamb will fall off the bone) with vegetables and a glass of Angullong Fossil Hill Tempranillo.