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    Shoulder of Lamb, Caramelised Vegetables and Marinated Goat Cheese

    As romantic as a northern European summer, this classic combination has never tasted better. Our simple twist of adding dill to Meredith Dairy’s iconic Chévre makes it the perfect accompaniment for smoked salmon and potatoes.

    Serves 4 people


    • 1.5k Trimmed Shoulder Of Lamb
    • 1tsp Grnd Coriander 1tsp Grnd Fennel Seed 1/2tsp Grnd Cardamom
    • 1tsp Sea Salt Flakes
    • 1tsp Grnd Pepper
    • 20ml Olive Oil
    • 4 Red Onions, Peeled And Cut In Half
    • 2 Garlic Heads, Top Quarter Cut Off
    • 1/2 Bunch Lemon Thyme Sprigs
    • 1.5 Bunches Dutch Carrots, Peeled
    • 4 Parsnips, Peeled, Cut In 4 Pieces Lengthways
    • 2 Bulbs Fennel Cut In 2cm Slices
    • 1tsp Honey
    • 1 Jar Meredith Dairy Marinated Goat Cheese


    • Step 1 Combine spices, honey, salt, pepper and olive oil, make 3-4 slashes across the top of the lamb and rub over. Preheat oven to 140C.
    • Step 2 Put lamb in a large roasting tin with the garlic, onions and lemon thyme, pour 125ml water around the lamb.
    • Step 3 Cover tightly with sheet of foil, place in oven. Cook 4 hours.
    • Step 4 Place prepared vegetables around lamb.
    • Step 5 Put lamb and vegetables in oven and cook for 30 minutes, re-covering lamb with foil if it seems to be burning.
    • Step 6 Remove from oven, combine vegetables with Meredith Dairy Marinated Goat Cheese, and arrange with lamb on a warm platter.
    • Step 7 Pull the lamb into chunks to serve.

    Products Used

    • Photo of Marinated Goat Cheese 320g Marinated Goat Cheese 320g