Slow Cook Lamb Shoulder, with Vegetables

By Shane Ellis


• Boned shoulder of lamb, rolled and tied
• Olive oil
• Salt and pepper
• 6 sprigs of rosemary
• 6 sprigs of thyme
• 4 cloves of garlic, crushed and chopped
• 2 red onions, quartered
• 3 carrots, turned
• 2 sticks of celery batons
• 1 leek, shredded
• 6 tomatoes, halved
• 2 bay leaves, chopped
• 375g canned plum tomatoes, chopped
• ½ bottle red wine or dry cider
• Other suggested sides: redcurrant jelly and couscous


  1. Rub the lamb with oil, and season with salt and pepper. Place in a suitable roasting tray and cook in an oven at 200’C for 15 minutes
  2. Remove from the oven and reduce the temperature to 140’C
  3. Add the remaining ingredients to the roasting tin
  4. Cover with a lid or aluminum foil and cook for 2 ½ – 3 hours (removing the foil 40 mins before the end) until the lamb is tender and sticky
  5. Remove the herbs, then remove the lamb and place to rest
  6. Carve the lamb and serve on top of the vegetables
  7. To make the sauce, once the vegetables are removed, reduce the cooking liquor to the required consistency

About Shane Ellis

Born and raised in Zimbabwe, Chef Shane Ellis is passionate about the local produce and local raw talent from his beautiful home country. As Executive Chef at Matetsi Victoria Falls, Chef Ellis is creating exceptional menus for their guests, and using his own professional experience to develop a team of talented chefs. Over the last two years, Chef Ellis, with the support of his wife Sara, has up-skilled his hot-kitchen team, trained keen individuals from scratch, and nurtured some of the best pastry chefs in the region. Previous to Matetsi Victoria Falls, Chef Shane had a broad range of experience from classical training at Meikles Hotel through to working “in the bush” with Singita, embracing challenges along the way. Whether there be a lack of readily available ingredients through to working with teams with a low skill base, Chef Ellis says “there is always a plan to be made”. Next time you have the pleasure of sitting around a fire pit with Shane (as he’s known to guests), after one of his renowned à la carte bush dinners under a star-filled African sky, ask him about his from-scratch sourdough bread (made with fermented-pear yeast!) Chef Ellis has chosen to base himself “in the bush”, and he’ll be the first to tell you “I don’t have any fancy accolades, to call my own, just a decade and a half of working in my country despite its challenges, and trying to do the best I can to keep up, with what we have.” Outside of work Chef Ellis is a fun-loving family man, who loves nothing more than to jump in his jeep with his family and go out into the bush – enjoying the stunning landscapes and rich wildlife, and occasionally doing some foraging along the way.

Images Matetsi Victoria Falls

Originally published in the 3rd Issue of Nzira Travel Newsletter

Comments Section

Scroll to Top