Feast! Fine Foods 2 minute read

Lamb Shoulder with herb garden chimichurri | WOODSTOCK Wines

Executive Chef at Coterie, Chris Bone shares his delicious recipe for Hay Valley Lamb Shoulder.

Tucked amongst centuary old gums Woodstock Wines is a treasure in the McLaren Vale wine region. From fresh aromatic whites, opulent yet finely structured reds and an eclectic selection of after-dinner wines, WOODSTOCK is a wine-lovers paradise.

Executive Chef Chris Bone leads the team at their Coterie restaurant using the best, seasonal produce from local and surrounding areas.

“The fresh acidity and vibrant herb flavour perfectly cuts through the delicious Hay Valley Lamb fat. We utilise all the different herbs we grow for a super fresh non-traditional take on chimichurri. The regions best zucchini flowers make a great addition for texture and buttery flavour. Smoked lamb is super flavourful but can be just as great braised or slow roasted. Try it whichever way you prefer. You can replace the lamb shoulder with lamb neck or leg - your Feast! Fine Foods butcher can help you out!” - Chef Chris Bone


2kg Boneless Hay Valley Lamb Shoulder
4L Chicken Stock (homemade is always best!)
1 Onion
1 Carrot
1/4 Bunch of Celery
Salt & Pepper


1 Bunch Flat Leaf Parsley
1 Bunch Vietnamese Mint
1 Bunch Thai Basil
1 Long Red Chilli
2 Cloves Garlic
50ml Lemon Juice
50ml Olive Oil
Salt & Pepper to taste
Pinch Brown Sugar
5ml Good Quality Red Wine Vingegar

Enjoy with a bottle of 2014 WOODSTOCK ‘Deep Sands’ Shiraz Cabernet Sauvignon


LAMB - best cooked 1 day in advance

  1. Preheat oven or hooded BBQ to 160°c
  2. Peel and wash vegetables, roughly cut.
  3. Season lamb with salt and pepper and sear in a hot pan.
  4. Add vegetables, lamb and stock to a deep roasting pan and cover.
  5. Cook slowly in preheated oven or hooded BBQ for 4 hours or until tender.
  6. Allow to cool in braising stock.
  7. The following day, reheat in oven, or hooded BBQ and baste with braising stock, alternatively replace this step with the smoking option below.


  1. Remove chilled lamb from stock and rub with chimichurri.
  2. Hot smoke with your favourite wood to reheat using strong heat and smoke for 10 minutes at roughly 200°c


  1. Wash all herbs and spin dry.
  2. Puree all ingredients in a blender.
  3. Season to taste

Chef Chris suggests serving with zucchini flowers (grill or pan-fry with butter and salt & pepper to taste until slightly soft), pickled radish, shallots and a glass of WOODSTOCK ‘Deep Sands’ Shiraz Cabernet Sauvignon.