Cabernet Sauvignon

A delightful aroma of dark cherries, plum and black currant, with a hint of the cigar box. The palate is generous and full bodied with fruit wedded to subtle oak, and a smooth, lasting finish.

Excellent with roast lamb, beef, pork, casseroles & cheeses.


Cabernet Sauvignon



Ingredients (serves 8)

  • 2 (about 1.5kg each) shoulders of lamb
  • 2 large garlic cloves, peeled, each clove cut lengthways into 10 thin slices
  • 175g (21/2 cups) fresh breadcrumbs (made from day-old bread)
  • 140g (1 cup) pistachio kernels, chopped
  • 2 tbs wholegrain mustard
  • 2 tbs olive oil
  • 1 egg, lightly whisked
  • Salt & freshly ground black pepper


  1. Preheat oven to 180°C. Use a sharp knife to trim excess fat from lamb. Make 10 evenly spaced slits, about 2cm deep and 1cm long, in the top of each lamb shoulder. Insert a slice of garlic into each slit. Place lamb in a large roasting pan.
  2. Combine breadcrumbs, pistachio, mustard, half the oil and egg in a large bowl. Season with salt and pepper.
  3. Press breadcrumb mixture over both lamb shoulders to form a crust. Drizzle with remaining oil and roast in oven for 30 minutes. Remove from oven and cover loosely with foil. Reduce oven temperature to 150°C. Cook for a further 75 minutes for medium or until cooked to your liking. Remove from oven. Set aside for 10 minutes to rest.
  4. Use a large sharp knife to carve lamb across grain into thin slices and serve.