This recipe is a little sneak peak at one of our family-friendly recipes that you’ll find in our 8 Week Program.
This roast lamb recipe is all about bold flavour, homely cooking and nutrient-rich ingredients.
This is my twist on the classic Sunday lamb roast. With roasted and smashed veggies to add some flare and fun and served with a flavoursome gravy that uses no flour to thicken!
This recipe uses whole food ingredients so is naturally gluten free, dairy free, sugar free and Paleo.

Nutrition 101:

  • Lamb is high in protein and delivers a good dose of iron and amino acids.
  • Sweet potato and pumpkin provide a great source of vitamins A and C.
  • Our LLN pumpkin gravy is naturally gluten free as it uses no flour. Instead we use pumpkin + chia seeds to add a burst of nutritional goodness.

Dietary Notes:

This recipe is gluten free, dairy free, nut free, egg free and soy free.
To make this recipe  low FODMAP see recipe notes below.

Pull Apart Lamb Shoulder + Veggie Smash & Pumpkin Gravy

This roast lamb recipe is all about bold flavour, homely cooking and nutrient-rich ingredients.
Course Dinner
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, No Added Sugar, Nut Free, Preservative Free, Soy Free
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6


  • 2 kg Lamb Shoulder
  • extra virgin olive oil
  • Sea salt and black pepper
  • 1 bunch Fresh Rosemary
  • 1 Bulb Garlic Cloves, peeled
  • 1 medium Sweet Potato, peeled and chopped
  • 1/4 Kent or Jap Pumpkin (or 1/2 Butternut Pumpkin), chopped
  • 3 cups Green Beans
  • 400 mLs Water
  • 1 tablespoon Chia Seeds
  • 1/2 teaspoon Onion Powder
  • Pinch Sea salt
  • Pinch Black Pepper White Pepper


  • Pre-heat fan-forced oven to 220C. 
  • Place rosemary sprigs and 1/2 of the garlic cloves on the bottom of a high-sided roasting tray. 
  • Deeply score the fat side of the lamb, drizzle with olive oil and season with salt and pepper. Place on top of rosemary and garlic. 
  • Cover tray with aluminium foil and place in oven. Reduce oven temperature to 150°C and cook for 4 hours or until meat pulls apart easily with a fork. (Remove foil with 30 mins cooking time to go). 
  • With 1 hour 15 mins to go place remaining garlic cloves, sweet potato and pumpkin in a separate roasting tray and drizzle with olive oil and roast in oven. 
  • Once lamb is cooked remove from oven and place on a chopping board. Cover with aluminium foil and a tea towel and allow to rest. 
  • Meanwhile make gravy. Pour out oil from lamb tray and discard rosemary sprigs. Mash 2- 3 garlic cloves in the pan (discard others)  1/2 cup of the roasted pumpkin until smooth and mix into any caramelised residual flavour on bottom of pan. Add 400mLs water, onion powder, chia seeds, salt and peppers and use a fork to mix well. Place flameproof tray on stovetop (or alternatively transfer ingredients to a small saucepan) and bring to a simmer and allow gravy to reduce for 5-8 minutes, stirring regularly or until desired consistency. 
  • Blanch or steam green beans for 5- 8 minutes or until tender. Drain. 
  • Remove vegetables from oven and roughly mash sweet potato, pumpkin and garlic cloves with a fork. 
  • Carve lamb and serve with vegetables and gravy. 


Sensitive to FODMAPs?
  • Omit garlic cloves. You can use garlic infused olive oil to season your lamb for a garlic flavour instead.
  • Omit onion powder from gravy.

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Simple, REAL FOOD recipes. Gluten free, dairy free, refined sugar free.

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