Prep time
Cook time
Total time
If possible, use a casserole with a lid, large enough to comfortably hold the joint. If not, use foil to cover.
Serves: 6
  • Shoulder of Lamb (around 2.3 -2.5kg)
  • 3-4 Cloves of Garlic
  • 1 Tbs Sea Salt
  • 1 Tbs Cumin Seeds
  • 2 tsp Dried Mint
  • 1 Tbs Dried Thyme
  • Pinch of Turmeric
  • 2 Tbs Olive Oil
  • A large knob of butter, melted
  1. Preheat the oven to 160C
  2. Put the joint in the casserole dish.
  3. In a pestle and mortar, crush the garlic with the salt.
  4. And the rest of the herbs then the oil.
  5. Mix in the butter.
  6. Rub the meat all over with the paste.
  7. Cook for 30 minutes.
  8. Add a cup of water to the bottom of the pan, baste the joint then cover and return to the oven.
  9. Cook for a further 2½ hours, basting occasionally.
  10. Remove the lid and cook for a further 30 minutes to reduce the liquid.
  11. Remove from the oven. Take the meat out of the pan and tip out the excess oil.
  12. Return the meat to the pan. Cover and leave for at least 15 minutes.
  13. Put the meat on a carving plate.
  14. Stir a cup of boiling water into the residue at the bottom of the pan. This will be full and flavour and makes a delicious gravy to pour over the meat.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/02/16/spiced-slow-roast-shoulder-of-lamb/