Slow roasted shoulder of lamb
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Slow roasted shoulder of lamb
Slow roasted shoulder of lamb
SERVES:
6
PREP TIME:
10 mins
COOK TIME:
12 hours
Ingredients
- 4 Tablespoons Olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon dried basil leaf
- ½ teaspoon dried parsley
- ½ teaspoon ground coriander
- ½ teaspoon coriander seeds
- A pinch of ground cloves
- Shoulder of lamb on the bone (approx. 2kg)
- Pre-heat the oven to 120˚C
- Pour the olive oil into a mixing bowl or jug and add all the herbs and spices to make a marinade and mix together.
- Place the shoulder of lamb in a roasting tray and pour the marinade over the top.
- Using your hands (gloves optional!) massage the marinade all over the lamb, turning it over as you go.
- Cover with lid or aluminium foil, and place in the oven for 8 hours (overnight is great).
- Remove from the oven, turn shoulder over and leave covered to cool down (at least 1 hour).
- Turn the oven up to 150˚C and return the lamb, still covered, to the oven for about 2 hours.
- Approximately an hour before you want to serve the lamb, remove the foil and turn the oven up to 180˚C – this crisps up the outside of the now falling off the bone lamb. You can adjust the timing depending on how crispy you like your lamb.
- Serve immediately
Inspiration
- The timings are hugely adaptable – you can make them work around your schedule, the size of the shoulder you have chosen and your taste!
- Experiment with the herbs and spices in the marinade – swapping around, adding your favourites or varying the quantities.
- Serve with your favourite dips, salads and vegetables.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free
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