Hangi-Style Slow-Roasted Lamb Shoulder with Smoked Kumara and Charred Silverbeet

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This dish pays homage to the traditional Maori hangi, where lamb, kumara, and greens are slow-cooked in an earth oven for hours. We recreate those signature smoky, earthy flavors at home using smoked sea salt, manuka honey, and a long, low roast in a covered pot. The result is fork-tender lamb, caramelized kumara, and wilted silverbeet — a true taste of Aotearoa.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 12 gSugar
• 45 gProtein
• 1180 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 28 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the lamb shoulder

• 1.8 kg bone-in lamb shoulder
• 3 tbsp smoked sea salt
• 2 tbsp olive oil
• 4 cloves garlic, crushed
• 2 tbsp chopped fresh rosemary
• 1 tbsp ground cumin
• 1 tsp cracked black pepper
• 1 cup chicken or beef stock

For the smoked kumara

• 800 g orange kumara (sweet potato), peeled and cut into large chunks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp flaky sea salt
• 1 tbsp manuka wood chips (optional, for added smoke)

For the silverbeet and glaze

• 1 large bunch silverbeet (Swiss chard), stems removed and leaves torn
• 2 tbsp olive oil
• 3 cloves garlic, sliced thinly
• Pinch of chili flakes
• 2 tbsp manuka honey (or regular honey)

Directions

1. Preheat oven to 160°C (320°F). Pat the lamb shoulder dry, then rub all over with olive oil, crushed garlic, rosemary, cumin, black pepper, and smoked sea salt. Marinate for 30 minutes at room temperature, or refrigerate up to overnight for deeper flavor.
2. Heat a heavy Dutch oven over high heat. Sear the lamb on all sides until deeply browned, about 3 to 4 minutes per side. Pour in the stock and scatter manuka wood chips into the liquid if using.
3. Drizzle the lamb with manuka honey, cover tightly with the lid, and transfer to the oven. Slow-roast for 3 hours and 30 minutes, basting every 45 minutes, until the meat is fork-tender and pulling cleanly from the bone.
4. While the lamb roasts, prepare the kumara. Toss the chunks with olive oil, smoked paprika, and sea salt. Spread on a rimmed baking tray and add to the oven for the final 1 hour and 30 minutes of cooking, turning once, until tender with crisp caramelized edges.
5. For the silverbeet, heat olive oil in a large skillet over medium-high heat. Add sliced garlic and chili flakes, cooking for 30 seconds until fragrant. Add the torn silverbeet leaves and toss just until wilted, about 2 minutes. Season with sea salt and set aside.
6. Remove the lamb from the oven and let rest, loosely covered, for 15 minutes. Increase the oven to 220°C (425°F) and return the kumara to roast for a final 8 to 10 minutes to crisp the edges.
7. Using two forks, shred the rested lamb into large chunks, discarding excess fat. Toss the shredded meat with the rich pan juices from the pot.
8. Arrange the smoked kumara on a warm serving platter, pile the shredded lamb on top, and finish with the charred silverbeet. Spoon extra pan juices over the lamb and serve immediately with a green salad and crusty bread.

Cook’s Notes

• For an even more authentic hangi aroma, place a small piece of foil-wrapped smoking manuka wood or a pinch of lapsang souchong tea leaves in the roasting liquid.
• Kumara holds its shape far better than regular potato during long cooks, making it ideal for slow hangi-style roasts.
• Leftover lamb is brilliant the next day piled into pita with mint yogurt, feta, and pickled red onion.
• If silverbeet is unavailable, swap in rainbow chard, kale, or even baby spinach — just adjust the wilting time accordingly.