- 1 shoulder of mature lamb, mutton or hogget, on the bone
For the spice paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- ½ cinnamon stick, broken up
- 1 tsp black peppercorns
- Pinch of cayenne pepper or chilli powder
- 2 tsp sweet smoked paprika
- 2 garlic cloves, finely chopped
- Leaves from 2 large rosemary sprigs, finely chopped
- 2 tsp sea salt
- 2 tsp olive oil
1. If you have time, toast the cumin, coriander, fennel seeds, cinnamon and peppercorns in a dry frying pan over a medium heat for a minute or so, until fragrant (this boosts the flavour but isn’t essential). Crush to a coarse powder using a pestle and mortar, then combine with the cayenne or chilli powder, paprika, garlic, rosemary, salt and olive oil.
2. Lightly score the skin of the meat with a sharp knife, making shallow slashes just a few millimetres deep and 1-2cm apart. Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and place in an oven preheated to 220°C/Gas Mark 7. Roast for 30 minutes.
3. Remove from the oven and rub the remaining spice paste over the meat using the back of a wooden spoon. Pour a glass of water into the tin (not over the meat), cover with foil and return to the oven. Reduce the heat to 120°C/Gas Mark ½ and cook for 6 hours, or until the meat is very tender and falling off the bone.
4. You can add another glass of water halfway through, to keep the pan juices ticking along. Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over.
5. Serve with roasted vegetables, green beans and couscous.
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