Preparation time: 20 mins – Cooking time 150 mins

Serves 6


  • 1.5 – 2 kg Lamb Leg or Shoulder
  • 2 tbspns Olive Oil
  • 12 Cloves Garlic, peeled
  • 800g Diced Tinned Tomatoes
  • 375ml Stone’s Original Ginger Wine
  • 8 Potatoes, diced
  • 4 Carrots, diced
  • 500 grams green beans, steamed to serve
  • Salt and pepper to taste


Pierce the Lamb shoulder with a sharp knife and insert the garlic cloves. Season with salt and pepper. Heat oil in a large deep enamel pot or camp oven (this recipe is equally as good cooked outdoors whilst camping) and brown lamb. Add in tomatoes and ginger wine, cover, and place in oven at 160°C (or coals from fire) for 1½ hours, checking every 45 minutes to ensure enough liquid is in the pot, add more water (or Stone’s Ginger Wine) if required.

After 1½ hours add in diced potatoes and carrots and return to the heat for another hour, ensuring there is enough liquid in the pot to just cover vegetables. Remove lamb from pot and rest, covered, for 10 minutes. If the sauce is still very liquid place on stove on high heat to reduce.  Lamb should fall off the bone.

Serve with potatoes, carrots and green beans with crusty bread for mopping up sauce.

*You could try using other seasonal roast vegetables, We used beats, brussel sprouts and mini pumpkin.