Home » Recipes » Shredded, slow-roasted, and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha 

Shredded, slow-roasted, and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha 

I love everything about this way of cooking lamb! Low and slow. It also reminds me of the Mediterranean way of life, where there is time for good food, good wine, and lengthy parties with family and friends. c We add a wonderful side called Musahaba, the unknown cousin of the popular hummus, which goes really well with the meat and roasted vegetables. 

Karin van der Merwe

Chef Mynhardt 


Greek Lamb Shoulder with grilled vegetables


4 – 6


30 mins

Marinating TIME

30 mins

Roast Time

2 to 3 hours


  • 1 whole lamb shoulder on the bone
  • 1 cup of caper berries
  • 12 cleaned garlic cloves
  • 12 anchovies
  • 125 ml of honey
  • 125 ml of Willow Creek Olive Estate Privé
  • 125 ml of lemon Juice and the rind of three lemons
  • Handful of fresh rosemary
  • Handful of fresh thyme
  • Salt and pepper


  1. Start by preparing the lamb and making deep incisions with a small, sharp knife. Stuff the lamb with the capers, garlic cloves, and anchovies, and season with salt and pepper.
  2. Place the honey, Privé olive oil, and lemon juice in a blender and blend until smooth.
  3. Insert the lamb into an extra-large zip-lock bag and cover with the marinade. Refrigerate for 24 to 48 hours.
  4. Remove the lamb and place the marinade in a saucepan, heat, and reduce to a third. Use this as a basting sauce while cooking the lamb.
  5. Prepare the kettle drum braai or smoker and place the lamb on foil in the cooker. Cook gently for about 2 to 3 hours, marinating with the liquid throughout, until the meat starts falling off the bone.
  6. Remove the meat, gently pull out the bone, and shred the meat.
  7. Serve with roasted vegetables and the Musabaha.


Directly translated, it refers to chickpeas swimming in hummus and yoghurt. It is a wonderful flavorful dip that starts off by making a spicy ‘dagga’, which is then blended with the rest of the ingredients.


  • Handful of freshly chopped flat leaf parsley
  • 6 cloves of grated garlic
  • 1 green chilli
  • Willow Creek Olive Estate Privé
  • 2 cups of prepared hummus
  • 1 freshly squeezed lemon and rind
  • 2 tablespoons of tahini
  • 1 cup of double cream thick yoghurt
  • 1 cup of olive oil roasted chickpeas
  • Salt and pepper


  • Start off by preparing the ‘dagga’ by putting the parsley, garlic, chilli, and a glug of Privé olive oil into a mortar and pestle; work until smooth. 
  • Add 2/3 of the dagga to the hummus and add the tahini, lemon juice and rind, yoghurt, and lastly, the chickpeas.
  • Mix together and garnish with the remaining dagga seasoning, salt and pepper, and more olive oil.
  • Enjoy!


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Willow Creek Olive Estate Privé


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