Lamb in White Wine

How to make Lamb in White Wine.


  • 1.5kg lamb shoulder, cut into 6 pieces (some will include bone)
  • Bunch of fresh dill
  • 350ml white wine


  1. Preheat the oven to 220˚C/fan oven 200˚C/mark 7. Choose a casserole pan or pot large enough to hold the lamb quite snugly – it should be deep rather than wide so the meat can be layered inside. Add 3 pieces of the lamb, season generously with salt and freshly ground black pepper, and cover with most of the dill fronds, saving some for a garnish. Layer with the remaining meat, seasoning again and finishing with the fattiest part on top. Pour in the wine.
  2. Set the pan over a high heat to bring the wine to the boil. Cover with a lid or tin foil and transfer to the oven. Cook for 30 minutes.
  3. Turn the oven down to 170˚C/fan oven 150˚C/mark 3 and cook for another 2 hours.
  4. Remove the pan, turn the meat to swap the top and bottom pieces, cover and return to the oven. Turn the temperature down again to 130˚C/fan oven 110˚C/mark ¾ and continue cooking for a final 1-2 hours. The lamb should be meltingly tender.
  5. Leave the meat to rest in the pan for 20 minutes and skim the fat off the juices. Serve warm rather than hot, garnished with the remaining dill.
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