Lamb Shoulder Baked in a Salt Crust

When I first started my training, I remember seeing salmon cooked in a salt crust for the very first time.
Being very young and naïve I had no idea what to expect. To be honest, I thought the chef was mad to use so much salt.
The flavour and texture will blow your mind.

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1 × 1.2 kg lamb shoulder bone out

freshly ground black pepper

olive oil, for cooking


Salt crust

4 cups (600 g) plain flour

400 g rock salt, plus extra to sprinkle

1 teaspoon finely chopped rosemary

1 lemon zested

1 tablespoon dried oregano

1 tablespoon dried chili

350 ml water

2 egg separated

100ml extra virgin olive oil


  1. To make the salt crust, in a large bowl, mix the flour, salt, rosemary, dried chilli, dried oregano, lemon zest. Add water and mix to form a dough.
  2. Whisk egg whites lightly and fold through the dough. Knead the mixture and shape the dough into a ball. Cut in half, then wrap in plastic film and set aside at room temperature until needed.
  3. Season the lamb with pepper and rub olive oil all over. Place on a pre-heated BBQ for 5 minutes on each side or until golden brown. Set aside to cool.
  4. Preheat the oven to 220°C.
  5. Place a large piece of baking paper on a work surface, then roll out the dough until 5 mm thick. Repeat the process again. You are rolling out a base and a lid.
  6. Place the lamb in the center of the dough, place second sheet over the top and seal in the lamb making sure there are no holes. Brush well with the beaten egg and sprinkle with extra salt.
  7. Roast the lamb for 45–50 minutes, then switch off the oven, open the door and leave the lamb to rest in the oven for 15 minutes; the lamb will be medium–rare. (Or continue to roast until cooked to your liking.)
  8. To serve, cut the top off the crust, then remove the lamb from the salt crust. Discard the salt crust, then slice the lamb and serve.

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