Lamb with sage and prosciutto

Sage, prosciutto and red wine? This decadent lamb dish has Italian flare.

  • 812 hrs cooking
  • Serves 4
  • Print


Lamb with sage & prosciutto
  • 1 large brown onion (200g), chopped coarsely
  • 2 stalks celery (300g), trimmed, chopped coarsely
  • 1 large carrot (180g), chopped coarsely
  • 1/2 cup cup (125ml) dry red wine
  • 1.5 kilogram lamb shoulder, bone in
  • 1/4 cup loosely packed fresh sage leaves
  • 4 clove garlic, sliced thinly
  • 12 thin slices prosciutto (180g)


Lamb with sage & prosciutto
  • 1
    Place onion, celery, carrot and wine into a 4.5-litre (18-cup) slow cooker.
  • 2
    Open out lamb and place on a board, fat-side down. Slice through the thickest part of lamb horizontally, without cutting all the way through. Open out the flap to form one large even piece; season, then scatter over sage and garlic.
  • 3
    Roll lamb up to enclose seasoning. Wrap prosciutto around lamb, securing with kitchen string at 2cm (¾-inch) intervals. Transfer lamb to cooker. Cook, covered, on low, about 8 hours.
  • 4
    Carefully remove lamb from cooker; cover to keep warm. Strain sauce into a medium saucepan. Discard solids.
  • 5
    Bring to the boil over medium heat; boil, uncovered, for 5 minutes or until sauce has reduced to ¾ cup. Drizzle lamb with sauce.


We used a shiraz-style wine in this recipe.

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