Easy slow-cooked lamb: the shoulder is the most generous cut — fattier than the leg, more flavourful, naturally suited to long slow cooking. Braised in its aromatics, it transforms into something beyond simple roast: silky fibres that pull apart under a fork, thick fragrant cooking juices, and a perfume of spices that fills the house for hours.

Prep: 15 min  |  Marinade: 2h minimum (overnight ideal)  |  Cook: 3h at 160°C  |  Serves: 4-6

Ingredients

• 1.3-1.5 kg bone-in lamb shoulder
• 4 garlic cloves, 2 tbsp olive oil, juice of 1 lemon
• 1 tsp cumin, 1 tsp cinnamon, 1 tsp coriander, 1 tsp smoked paprika
• ½ tsp ginger, ½ tsp turmeric
• Salt, black pepper
• 150ml water or lamb stock, 2 onions, fresh thyme and rosemary

Step-by-Step Recipe

1. Marinade (15 min + rest): Mix olive oil, lemon juice, crushed garlic and all spices. Coat the shoulder on all sides. Refrigerate at least 2 hours — overnight transforms the dish.
2. Preheat to 160°C.
3. Arrange the dish: Spread onion rings in a deep casserole or roasting tin. Set marinated shoulder on top. Pour water around the sides. Add herbs. Seal tightly with lid or double foil.
4. 3 hours at 160°C. After 2h, baste with cooking juices. At 3h, meat should pull away from the bone easily.
5. Final browning (10 min): Remove lid/foil, raise to 220°C and grill 8-10 minutes until caramelised and slightly crispy on top.
6. Pull and serve: Remove bone (it slides out). Pull meat with two forks, mixing into the cooking juices.

Serving Ideas

• In warm pittas with labneh, fresh tomatoes and mint — the ultimate sharing meal
• With semolina and roasted vegetables — instant couscous
• As filling for stuffed round courgettes or peppers