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Spiced Lamb Shoulder-serves approx 6-8 adults

This is a fabulously aromatic way to serve shoulder of lamb. It can be served 2 ways, both equally as delicious.

1. On a bed of hummus, and drizzled with tahini, pomegranate molasses, pomegranate seeds  and parsley, surrounded by za'atar flatbreads.

2. On a bed of flavoured couscous/freekeh.


1kg shoulder of lamb, bone in

2 tbsp coriander seeds

2 tbsp fennel seeds

1 tsp garlic paste/2 cloves garlic, minced

3 tbsp Olive Oil


  • Dry roast the coriander and fennel seeds in a frying pan. Do this on a medium heat until you can smell the aroma. Remove from the heat immediately.

  • Crush the spices in a mortar & pestle or spice grinder until they turn into a coarse powder.

  • Turn out into a bowl and add the olive oil and garlic. Whisk till well combined.

  • Put the lamb in a large roasting tray and make 3-4 small incisions with a knife.

  • Pour  the spice oil over the meat. Really massage this well into the meat with your hands.

  • Cover and leave to chill in the fridge for a few hours/overnight if you have time. If you don't, then don't worry, the flavour will be milder as it will still marinate whilst the oven is heating up.

  • Preheat oven to 130C. When the oven is ready, add a glass of water to the roasting dish and cover.

  • Cook for 5-6 hours. If the meat can be easily removed from the bone, it is ready. If not, then leave in for another 30 mins or so.

  • If you want it crispy, crank up the oven to 180C for 20-30mins and uncover the meat.

  • Take out of the oven and shred with two forks. 

  • Serve as you wish.

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