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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

Get directions

Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

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Slow cooked Lamb with Mint and Pomegranate

Best paired with The Barkly Durif

With the weather finally warming up, we’re looking ahead to Spring Racing and nights shared with friends by the BBQ. And what’s better at a BBQ than a big hearty plate of slow-cooked lamb with mint and pomegranate? We love this recipe idea, originally shared via Willow Creative. Check out the full recipe below:


  • Shoulder of lamb, with bone (about 1.75kg)
  • Olive oil
  • ½ teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground crushed chillies
  • 3 cloves garlic, unpeeled
  • 1 long red chilli
  • 3 tablespoons chopped fresh mint
  • Seeds from 1 pomegranate
  • Crushed or ground sumac, to serve


Step 1: Preheat oven to 150°C. Rub lamb with a little olive oil then combine spices and rub over meat, seasoning with salt and pepper.

Step 2: Place in a roasting tin, add enough boiling stock or water to come to a depth of 1cm, then add garlic and whole chilli. Cover with foil and cook for about 4½ hours.

Step 3: Check every 30 minutes to make sure stock hasn’t evaporated; add more water if needed. Increase oven temperature to 180°C and cook, uncovered, for a further 30 minutes.

Step 4: Remove from oven and let lamb rest (covered) for about 20 minutes. Shred warm meat and place on a platter. Sprinkle with mint, pomegranate seeds and a little sumac. Season to taste. Serves 6

Image via Willow Creative