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Slow roasted Lamb Banjo

Our resident chef Aimee has been busy in the kitchen preparing some delicious food including a melt in your mouth, slow roasted lamb roast. Pick up a Lamb Banjo and try it out yourself this week.


  • 1 Dirty Clean Food Lamb Banjo
  • 1 piece of rosemary
  • 1 stick celery
  • 1 carrot
  • 1 small onion
  • 1/2 bunch mint, including stalks
  • 2 cloves garlic, crushed
  • 1 lemon, juiced
  • 2 Tbsp honey
  • 1 cup vegetable stock
  • 1/4 cup Red wine, such as Shiraz
  • 1 Tbsp tomato paste
  • Salt and Pepper


  1. Pre heat oven to 160C
  2. Peel carrot and onion, chop into small pieces along with the celery and place in the bottom of the roasting pan.
  3. Combine other ingredients in a bowl and mix well.
  4. Place lamb on top of chopped vegetables and season with salt and paper.
  5. Pour liquid over lamb , cover with baking paper then aluminium foil and roast for approximately 3-4 hours, or until lamb pulls apart when you pull it with two forks.
  6. Uncover and turn oven up to 200 C, roast lamb for approximately 20 mins or until skin is golden.
  7. Remove lamb from roasting pan and place on a plate and cover with foil, leave to rest for 20 minutes.
  8. Meanwhile strain liquid into a pan and place on a high heat and reduce until thickened slightly or reduced by half. Check seasoning.
  9. Serve with your favourite roast vegetables and lamb sauce.


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