Easy Carve Middle Eastern Lamb Shoulder
Lamb shoulder is so delicious. It is full-flavoured and cooks beautifully juicy and tender. It cooks more evenly and faster when it is boned, rolled, and tied, something we do in-house here for you gladly. We will even give it a rub with our special Middle Eastern Spice mix. Order online or come in-store and ask for one. We love the recipe so much we are going to share it with you.
Photography by Richard Cornish. All rights reserved.
Preparation time: 15 minutes. Cooking time: 3 hours.
1.8kg boned and rolled lamb shoulder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 tablespoon curry powder
1 heaped teaspoon smoked paprika
½ teaspoon whole black pepper
1 teaspoon salt
Olive oil
Preheat the oven to 200°C
Remove the lamb from wrapping and pat dry with a paper towel.
Add the other ingredients except the olive oil to a coffee grinder and grind for a few seconds to break up the seeds. Or place in a mortar and crush to a coarse powder with a pestle.
Massage a little olive oil into the lamb and rub all the spice mix over the lamb.
Place the lamb in a roasting dish and place it in the centre of the oven. After 20 minutes, reduce the heat to 160°C and cook for a further 2 ½ hours. Remove from the oven, cover with baking paper and a cloth, and allow to rest for 10 minutes or more.
Carve and serve with buttery parsnip puree and gravy made with the pan juices. Garnish with a few pomegranate seeds.
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Lamb Shoulder is probably one of the most versatile cuts you can get. Perfect for slow roasting in oven, smoker or BBQ, the final meat will be incredibly flavoursome and tender. Any leftovers can be used in salads, sliders, pies and even ragu.
For easier carving and slightly less cooking time, choose the Boneless option. Boneless shoulder is also perfect for curries and casseroles when you are looking for deep flavour. It is slightly more per kilo however you aren’t paying for the weight of bone.
Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury
Easy Carve Middle Eastern Lamb Shoulder
Ingredients
- 1.8kg boned and rolled lamb shoulder
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon curry powder
- 1 heaped teaspoon smoked paprika
- ½ teaspoon whole black pepper
- 1 teaspoon salt
- Olive oil
Method
- Preheat the oven to 200°C
- Remove the lamb from wrapping and pat dry with a paper towel.
- Add the other ingredients except the olive oil to a coffee grinder and grind for a few seconds to break up the seeds. Or place in a mortar and crush to a coarse powder with a pestle.
- Massage a little olive oil into the lamb and rub all the spice mix over the lamb.
- Place the lamb in a roasting dish and place it in the centre of the oven. After 20 minutes, reduce the heat to 160°C and cook for a further 2 ½ hours. Remove from the oven, cover with baking paper and a cloth, and allow to rest for 10 minutes or more.
- Carve and serve with buttery parsnip puree and gravy made with the pan juices. Garnish with a few pomegranate seeds.
